Recipe Image

Incredible Apple Tart

  • 25 m
  • 1 h 55 m
Diabetic Living Magazine
“Jonathan, Rome Beauty, Winesap, and York Imperial are all great choices for the apples in this party-special tart.”

Ingredients

    • ⅔ cup quick-cooking rolled oats
    • ½ cup white whole wheat flour or whole wheat flour
    • ¼ cup pecans, toasted and ground
    • 1 (8 ounce) package reduced-fat cream cheese (Neufchâtel), softened
    • 2 tablespoons butter, softened
    • 2 tablespoons packed brown sugar (see Tips)
    • 1 teaspoon finely shredded orange peel
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • Nonstick cooking spray
    • ⅓ cup light dairy sour cream
    • 1 egg white
    • 2 tablespoons low-sugar orange marmalade
    • ¼ teaspoon ground cardamom
    • 2 medium red cooking apples, cored and very thinly sliced crosswise (see Tips)
    • 2 tablespoons low-sugar orange marmalade

Directions

  • 1 In a small bowl, combine oats, whole wheat flour, and ground pecans; set aside. In a large bowl, combine half of the cream cheese and the butter; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, orange peel, baking soda, and salt; beat until well mixed. Beat in as much of the oat mixture as you can with the mixer. Using a wooden spoon, stir in any remaining oat mixture. If necessary, cover and chill for 30 to 60 minutes or until easy to handle.
  • 2 Preheat oven to 375°F. Pat dough evenly on the bottom and up the sides of a lightly greased 9-inch tart pan with a removable bottom. Line pastry with a double thickness of foil that has been coated with nonstick cooking spray. Bake for 4 minutes. Remove foil. Bake for 3 minutes more. Cool completely on a wire rack.
  • 3 Meanwhile, in a medium bowl, combine the remaining cream cheese, the sour cream, egg white, 2 tablespoons orange marmalade, and ground cardamom; beat with an electric mixer until smooth. Spread into crust.
  • 4 Arrange apple slices in two concentric rings atop the cream cheese mixture in tart pan, overlapping slices slightly. Cover top of tart with foil.
  • 5 Bake for 35 minutes. Uncover and bake for 10 to 15 minutes more or until crust is golden brown and apples are just tender.
  • 6 Place 2 tablespoons orange marmalade in a small microwave-safe bowl. Cover; microwave on 50 percent power (medium) for 10 seconds. Stir; microwave about 10 seconds more or until melted. Brush over apples. Serve tart slightly warm or cool.
  • Tips: We do not recommend using brown sugar substitute for this recipe.
  • If you have a mandoline, use it to slice the apples about ⅛ inch thick.
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minu
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