INGREDIENTS
1 2/3 cups whole wheat pastry flour , 2 tablespoons date sugar , 4 tablespoons unsalted butter -- chilled , 3 tablespoons safflower oil , 1 egg white , 1 tablespoon apple cider vinegar , 3 1/2 tablespoons ice water , 3/4 cup cranberries , 2 cups sliced green apples , 1/4 cup apple juice or apple brandy , 1/4 cup dried currants or raisins , 1 cup maple syrup , 2 tablespoons arrowroot powder , 1 tablespoon lemon juice , 1/2 teaspoon cinnamon , 1 tablespoon lemon rind -- grated , 1/2 cup ground almonds or walnuts

METHOD
1. Preheat oven to 375 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter and stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix or butter will melt. Add egg white, vinegar, and enough of the ice water to form 8 small balls of dough. Wrap each in plastic wrap and refrigerate for 10 minutes. , 2. In a saucepan over medium-high heat, combine cranberries, apples, apple juice, currants, and maple syrup. Cook, uncovered, until berries pop. In a small bowl combine arrowroot with lemon juice and add to cranberries along with cinnamon and lemon rind. Cook, stirring frequently, until mixture thickens. Remove from heat and let cool 10 minutes. , 3. Lightly flour a counter or breadboard. Roll each ball of dough into a 6-inch circle and press into a 4-inch tart pan (preferably one with fluted edges). Fill two thirds full with cranberry filling and sprinkle with ground