American · Dessert
Classic Apple Tart
A lightened take on the classic American apple tart, with a thin butter-and-yogurt shortcrust holding thinly sliced cinnamon apples and fresh raspberries, finished with a light syrup glaze.
$1
25 minsPrep
35 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
186Calories
3.4gProtein
5.7gFat
35.8gCarbs
8.8gSugar
3.2gFiber
238mgSodium
14mgChol
3.4gSat Fat
124mgPotassium
26mgCalcium
1.3mgIron
0mcgVitamin B12
7.4mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Apple Cider
international
vegetarian
sweet-spot
Instructions
1
Rub the cold cubed butter into the sifted flour and salt until the mixture looks like coarse breadcrumbs.
2
Stir in the cold greek yogurt and ice water a little at a time, bringing the dough together without overworking it; flatten into a disc, wrap and chill for 30 minutes.
3
Roll the chilled dough thin on a floured surface and line two 8cm individual tart tins, trimming the excess and pricking the bases with a fork.
4
Chill the lined tins for 10 minutes, then line with foil and baking beans and blind bake at 190C (375F) for 10 minutes; remove beans and foil and bake a further 4 minutes until pale gold.
5
Toss the thinly sliced apple with lemon juice, cinnamon, allulose and cornstarch until evenly coated.
6
Arrange the apple slices in overlapping circles inside the baked tart shells and scatter the halved raspberries over the top.
7
Bake at 190C (375F) for 20-22 minutes until the apples are tender and lightly caramelised at the edges.
8
Cool on a wire rack for 10 minutes, then brush the warm golden syrup over the fruit to glaze before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.4 oz12g cold, cubed butter
- 0.5 oz15g cold, to bind dough greek yogurt
- 0.3 oz8g ice cold water
- 0 oz1g salt
- 3.9 oz110g peeled, cored, thinly sliced apple
- 0 oz1g cinnamon ground
- 0.2 oz5g lemon juice
- 0.4 oz10g allulose
- 0.1 oz3g cornstarch
- 1.1 oz30g halved, scattered over filling before baking raspberry
- 0.2 oz5g warmed, brushed on as glaze golden syrup
