Naked Apple Tart
Naked Apple Tart
Butter-flavored cooking spray
2 large FirstFruits* Granny Smith
apples: Pealed
3/1 cup 100% apple juice (not from concentrate)
2 tablespoons coconut sugar (see note)
2 teaspoons unsalted butter, melted
1 teaspoon ground cinnamon
Preheat the oven to 425°F. Lightly mist a 10-inch ceramic or glass tart dish with cooking spray.
Cut the apples in half lengthwise and remove the cores. Slice each half lengthwise into very thin slices. Starting from the outer edges of the dish, arrange the apple slices, laying them horizontally, in tightly overlapping circles in the bottom of the dish, until all of the apple slices are used (they will make a rose or flower blossom pattern).
In a small mixing bowl, whisk together the apple juice, sugar, butter, and cinnamon until well combined (the sugar and cinnamon will not dissolve completely). Pour half of the apple juice mixture evenly over the apples.
Reserve the remaining half.
Bake for 30 minutes. Pour the reserved mixture evenly over the apples.
Bake for 25 to 30 minutes longer, or until the apples are very tenderand the glaze has caramelized on the top and around the edges of the tart (it should look almost burnt—dark brown, but not blackened). Cool for 5 minutes, then divide among 4 serving plates or dishes and serve. Makes 4 servings.
Note: Coconut sugar comes from coconut palm blossoms and has a lower glycemic index than cane sugar.
Nutritional information: Each serving has 120 calories, trace protein, 27 g carbohydrates (21 g sugar), 2 g fat, 1 g saturated fat, 5 mg cholesterol, 3 g fiber, 20 mg sodium.
* Brands may wry by region: substitute a similar product
Butter-flavored cooking spray
2 large FirstFruits* Granny Smith
apples: Pealed
3/1 cup 100% apple juice (not from concentrate)
2 tablespoons coconut sugar (see note)
2 teaspoons unsalted butter, melted
1 teaspoon ground cinnamon
Preheat the oven to 425°F. Lightly mist a 10-inch ceramic or glass tart dish with cooking spray.
Cut the apples in half lengthwise and remove the cores. Slice each half lengthwise into very thin slices. Starting from the outer edges of the dish, arrange the apple slices, laying them horizontally, in tightly overlapping circles in the bottom of the dish, until all of the apple slices are used (they will make a rose or flower blossom pattern).
In a small mixing bowl, whisk together the apple juice, sugar, butter, and cinnamon until well combined (the sugar and cinnamon will not dissolve completely). Pour half of the apple juice mixture evenly over the apples.
Reserve the remaining half.
Bake for 30 minutes. Pour the reserved mixture evenly over the apples.
Bake for 25 to 30 minutes longer, or until the apples are very tenderand the glaze has caramelized on the top and around the edges of the tart (it should look almost burnt—dark brown, but not blackened). Cool for 5 minutes, then divide among 4 serving plates or dishes and serve. Makes 4 servings.
Note: Coconut sugar comes from coconut palm blossoms and has a lower glycemic index than cane sugar.
Nutritional information: Each serving has 120 calories, trace protein, 27 g carbohydrates (21 g sugar), 2 g fat, 1 g saturated fat, 5 mg cholesterol, 3 g fiber, 20 mg sodium.
* Brands may wry by region: substitute a similar product
Naked Apple Tart
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
