French · Dessert
Warm Apple Tart
A slimmed-down take on the classic French apple tart, built on a thin, barely-buttered pastry base and piled high with cinnamon-spiced apple slices instead of the usual cream and sugar-heavy frangipane. Allulose keeps the sweetness without the calorie load, and a cool dollop of Greek yogurt stands in for creme fraiche.
$1
15 minsPrep
24 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
159Calories
2.8gProtein
4.1gFat
34.2gCarbs
12.1gSugar
3.6gFiber
31mgSodium
10mgChol
2.4gSat Fat
158mgPotassium
31mgCalcium
0.9mgIron
0mcgVitamin B12
6.3mgVitamin C
0gPolyol
6gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 200°C (390°F) and lightly brush a small 12cm tart tin with a trace of the melted butter.
2
Toss the thinly sliced apple with lemon juice, half the allulose, cinnamon and vanilla extract in a bowl until evenly coated.
3
Mix the flour with the remaining melted butter and a splash of water to form a thin, rustic dough; press it into the base of the tart tin in a thin even layer.
4
Arrange the apple slices in overlapping circles over the dough, pressing gently so they sit flush, then scatter the remaining allulose over the top.
5
Place the tart tin on a baking sheet and bake for 22-25 minutes until the apples are tender at the edges and the base is lightly golden.
6
Rest the tart for 5 minutes, then slice into two portions and top each with a small dollop of cold Greek yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g thinly sliced apple
- 1.1 oz30g all purpose flour
- 0.3 oz8g melted butter
- 0.4 oz12g allulose
- 0.1 oz2g cinnamon ground
- 0.2 oz6g lemon juice
- 0.1 oz2g vanilla extract
- 0.7 oz20g for dollop greek yogurt
