American · Dessert
Classic Apple Tart
A reworked classic apple tart that keeps its buttery short pastry shell and fanned apple top but hides a protein-and-fibre layer of whey, Greek yogurt and coconut flour beneath the fruit, trimming sugar and fat while holding the familiar cinnamon-apple character.
$1
25 minsPrep
24 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
217Calories
12.3gProtein
6.5gFat
34.7gCarbs
6.9gSugar
3.8gFiber
79mgSodium
32mgChol
3.7gSat Fat
187mgPotassium
75mgCalcium
1.4mgIron
0.2mcgVitamin B12
3.5mgVitamin C
0gPolyol
7gAllulose
0gAlcohol
Goes well with
Normandy Hard Cider
local
Hot Apple Cider
international
vegetarian
sweet-spot
Instructions
1
Rub cold cubed butter into the all-purpose flour and oat flour until the mixture resembles coarse crumbs, then bind with the ice-cold water into a smooth dough; wrap and chill for 20 minutes.
2
Roll the chilled dough thin on a lightly floured surface and line 2 x 8cm individual tart tins, trimming the excess; prick the bases and chill a further 10 minutes.
3
In a bowl, whisk the whey protein isolate, greek yogurt, allulose, coconut flour, cinnamon and lemon juice into a thick paste; spread evenly across the two tart bases.
4
Fan the thinly sliced apple over the yogurt-protein filling in overlapping concentric circles, pressing gently into the paste.
5
Brush the exposed pastry edges with the beaten egg for a golden finish.
6
Bake at 190C/375F for 22-25 minutes until the pastry is golden and the apples are tender at the edges.
7
Cool on a wire rack for at least 15 minutes before lifting out of the tins and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g all purpose flour
- 0.4 oz10g oat flour
- 0.4 oz10g cold, cubed butter
- 0.4 oz12g ice cold water
- 3.9 oz110g thinly sliced, skin on apple
- 0.1 oz1.5g cinnamon ground
- 0.2 oz6g coconut flour
- 0.6 oz16g whey protein isolate
- 1.1 oz30g greek yogurt
- 0.5 oz14g allulose
- 0.2 oz5g lemon juice
- 1/61/6 eggs, beaten, for brushing crust (10g)
