Amazing Apple Tart

Amazing Apple Tart

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From: Diabetic Living Magazine

Juicy baked apples, a tender biscuitlike crust, and a sweet and spicy sauce add up to this diabetic-friendly dessert. That is truly amazing!

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup apple juice or apple cider
  • 3 tablespoons packed brown sugar or brown sugar substitute (see Tip)
  • 2 teaspoons butter or 60% to 70% tub-style vegetable oil spread
  • ¼ teaspoon ground cinnamon
  • Dash salt
  • ½ teaspoon vanilla
  • Nonstick cooking spray
  • 4 small apples (such as Jonathan, Winesap, or Empire) (about 1 pound total), cored and halved lengthwise
  • Biscuit Pastry
  • ¾ cup all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon granulated sugar (see Tip)
  • ⅛ teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons fat-free milk


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. For sauce: In a small saucepan, combine apple juice, brown sugar, 3 tablespoons butter (or spread), cinnamon, and a dash of salt. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Stir in vanilla.
  3. Place a 6-ounce custard cup, upside down, in the center of a 9-inch pie plate. Lightly coat the outside of the custard cup with cooking spray. Using the tines of a fork, score the uncut sides of apple halves. Place apple halves, cut sides up, in pie plate around custard cup. Drizzle apples with sauce.
  4. Prepare Biscuit Pastry: In a medium bowl stir together flour, baking powder, granulated sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using a fork, stir in milk until combined. Gather mixture together and knead gently just until dough forms a ball.
  5. On a well-floured surface, slightly flatten dough. Roll dough from center to edge into a 10-inch circle. Place pastry over apples and custard cup (pastry will sink down over apples). Tuck dough between apples and pie plate (do not crimp or flute). Bake for 12 minutes.
  6. Reduce oven temperature to 350°F. Bake for 25 to 30 minutes more or until pastry is golden and apples are tender. If needed, cover with foil the last 10 minutes to prevent overbrowning. Cool on a wire rack for 30 minutes. Invert onto a 10- to 12-inch serving plate. To serve, cut into wedges and spoon sauce from custard cup over wedges.
  • Tip: Sugar Substitutes: Choose Sweet'N Low Brown to substitute for the brown sugar. Choose Splenda granular or Sweet'N Low bulk or packets to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar or 1 teaspoon granulated sugar. PER SERVING WITH SUBSTITUTE: Same as below, except 126 calories, 18 g carb., 132 mg sodium

Nutrition information

  • Serving size: ⅛ tart
  • Per serving: 147 calories; 6 g fat(3 g sat); 2 g fiber; 24 g carbohydrates; 2 g protein; 36 mcg folate; 14 mg cholesterol; 13 g sugars; 205 IU vitamin A; 3 mg vitamin C; 32 mg calcium; 1 mg iron; 143 mg sodium; 99 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carb, 1 fat

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