Granny Smith Apple Tart

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: The New Family Cookbook for People with Diabetes
 * Yield: 1 tart (8 servings)

Ingredients

 * 1 refrigerated fill-and-bake pie crust (7 to 7½ oz)
 * 3 large Granny Smith apples (about 1½ lb total), peeled, cored, and thinly sliced
 * 2 tsp fresh lemon juice
 * ¼ cup packed brown sugar (Consider substituting your favorite sweetener for the brown sugar.)
 * ¼ cup sour half-and-half, or ¼ cup non-fat sour cream
 * 1 tbsp quick-cooking tapioca
 * 1½ tsp ground cinnamon
 * 2 tsp granulated sugar (Consider substituting your favorite sweetener for the sugar.)

Directions

 * 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.
 * 3) Roll the trimmed dough into a ball; flatten to ¼ inch and cut 2 or 3 shapes with a cookie cutter.
 * 4) Prick the tart shell in several places with the tines of a fork.
 * 5) Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.
 * 6) In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.
 * 7) Fold the brown sugar mixture into the apples until all the fruit is coated.
 * 8) Spoon the apples into the tart shell; arrange the dough shapes on top of the apples.
 * 9) Sprinkle granulated sugar over the top.
 * 10) Bake for 35 minutes, or until the apples are tender.
 * 11) Cut in 8 equal slices.
 * 12) Serve hot or at room temperature.

Nutritional information
Per serving (1 slice):
 * 200 Calories | 8g Fat | 8mg Cholesterol | 146mg Sodium | 34g Carbs | 2g Dietary Fiber | 20g Sugars | 1g Protein
 * Diabetic Exchanges: 2 Other Carbohydrate | 1 Fat