Guest guest Posted June 18, 2003 Report Share Posted June 18, 2003 GRANNY SMITH APPLE TART Yield: 1 tart (8 servings) Source: The New Family Cookbook for People with Diabetes Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59 INGREDIENTS - 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces) - 3 large Granny apples (about 1-1/2 pounds total), peeled, cored, and thinly sliced - 2 teaspoons fresh lemon juice - 1/4 cup packed brown sugar - 1/4 cup sour half-and-half, or 1/4 cup nonfat sour cream - 1 tablespoon quick-cooking tapioca - 1-1/2 teaspoons ground cinnamon - 2 teaspoons granulated sugar DIRECTIONS Preheat the oven to 350 degrees F. Put the pie crust into a 9-inch-diameter tart pan with a removable bottom; press the crust against the fluted edge and trim off any pastry that extends over the top. Roll the trimmed dough into a ball; flatten to 1/4 inch and cut 2 or 3 shapes with a cookie cutter. Prick the tart shell in several places with the tines of a fork. Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix. In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon. Fold the brown sugar mixture into the apples until all the fruit is coated. Spoon the apples into the tart shell; arrange the dough shapes on top of the apples. Sprinkle granulated sugar over the top. Bake for 35 minutes, or until the apples are tender. Cut in 8 equal slices. Serve hot or at room temperature. Nutritional Information Per Serving (1 slice): Calories: 200, Fat: 8 g, Cholesterol: 8 mg, Sodium: 146 mg, Carbohydrate: 34 g, Dietary Fiber: 2 g, Sugars: 20 g, Protein: 1g Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat Quote Link to comment Share on other sites More sharing options...
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