The New Family Cookbook for People with Diabetes
by American Diabetes Association and American Dietetic Association Staff
From Chapter 12: Desserts
GRANNY SMITH APPLE TART
Refrigerated folded pie crusts make pies and tarts simple, and are more tender and flexible than frozen pie crusts. Dough hearts add a pretty decorative touch, but feel free to use any other shape cookie cutter, such as leaves, apples, or stars, for variety.
1 tart (8 servings)
refrigerated fill-and-bake pie crust (7 to 7 1/2 ounces)
1. Preheat the oven to 350°F
2. 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.
3. Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.
4. In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.
5. 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.
6. Bake for 35 minutes, or until the apples are tender. Cut in 8 equal slices. Serve hot or at room temperature.
Nutrition Facts per Serving
size: 1 slice
Exchange List Approximations
Copyright © 1999 by the American Diabetes Association and The American Dietetic Association
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