French · Dessert
Thin Apple Tart
A classic French thin apple tart reworked to a genuinely light build: a whisper-thin all-butter pastry base holds fanned apple slices barely sweetened with allulose, finished with a thin apricot glaze instead of a heavy sugared crust.
$1
20 minsPrep
19 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
148Calories
2.2gProtein
4.4gFat
31.4gCarbs
8.9gSugar
2.7gFiber
227mgSodium
11mgChol
2.6gSat Fat
131mgPotassium
15mgCalcium
1mgIron
0mcgVitamin B12
5.4mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Make the pastry
rub cold cubed butter into sieved flour and salt until it resembles coarse crumbs, then bind with iced water into a smooth dough. Wrap and chill for 20 minutes.
2
Roll the chilled dough out very thinly on a lightly floured surface into two 8cm rounds, each about 2-3mm thick, and transfer to a parchment-lined baking sheet.
3
Toss the thinly sliced apple with lemon juice to stop browning, then shingle the slices in overlapping concentric circles over each pastry round, leaving a small border.
4
Sprinkle the apple slices evenly with allulose and cinnamon.
5
Bake at 200C (400F) for 18-20 minutes until the pastry edges are deeply golden and the apple slices have caught colour at the tips.
6
Transfer to a wire rack, brush the warm tarts lightly with the warmed apricot puree to glaze, and cool for 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sieved all purpose flour
- 0.4 oz10g cold, cubed butter
- 0.4 oz12g iced water
- 0 oz1g salt
- 5.3 oz150g cored, very thinly sliced apple
- 0.4 oz12g for sprinkling allulose
- 0 oz1g cinnamon ground
- 0.7 oz20g pureed, warmed, for glaze apricot fresh
- 0.2 oz5g lemon juice
