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1.
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Preheat oven to 375 degrees F. In a large mixing bowl, combine flour and date sugar.
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Make a well in center of dry ingredients and grate in butter and stir in oil.
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With fingers or possibly a pastry mixer, combine butter and flour mix till it is the texture of cornmeal.
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Don't overmix or possibly butter will heat.
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Add in egg white, vinegar, and sufficient of the ice water to create 8 small balls of dough.
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Wrap each in plastic wrap and chill for 10 min.
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2.
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In a saucepan over medium-high heat, combine cranberries, apples, apple juice, currants, and maple syrup.
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Cook, uncovered, till berries pop.
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In a small bowl combine arrowroot with lemon juice and add in to cranberries along with cinnamon and lemon rind.
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Cook, stirring frequently, till mix thickens.
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Remove from heat and let cold 10 min.
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3.
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Lightly flour a counter or possibly breadboard.
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Roll each ball of dough into a 6-inch circle and press into a 4-inch tart pan (preferably one with fluted edges).
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Fill two thirds full with cranberry filling and sprinkle with grnd almonds.
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Bake for 20 min.
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Let cold before serving.
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Note: Crunchy date sugar adds a fruity taste to the whole wheat pastry dough, but if it is not available, substitute an equal amount of maple sugar or possibly honey.
