New Family Cookbook for People with Diabetes
cookbook for people with Diabetes
Chapter 12: Desserts
SMITH APPLE TART
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.
tart (8 servings)
refrigerated fill-and-bake pie crust (7 to 7 1/2 ounces)
- 3 large Granny Smith
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
the oven to 350°F
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
the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.
a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.
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.
granulated sugar over the top.
for 35 minutes, or until the apples are tender.
- Cut in 8 equal slices.
- Serve hot
or at room temperature.
Facts per Serving
size: 1 slice
Amount per serving:
Calories from fat 70
Total fat 8 gm
Saturated fat 3 gm
Cholesterol 8 mg
Sodium 146 mg
Total carbohydrate 34 gm
Dietary fiber 2 gm
Sugars 20 gm
© 1999 by the American Diabetes Association and The American Dietetic Association