Granny Smith Apple Tart

Granny Smith Aapple Tart - 34g Carbs, 2g Fiber, 20g Sugar

{Consider substituting your favorite sweetener for the sugar as well as the brown sugar. Take care, Gloria}

Yield: 1 tart (8 servings) From: The New Family Cookbook for People with Diabetes

1 refrigerated fill-and-bake pie crust (7 to 7-1/2 oz) 3 large Granny Smith apples (about 1-1/2 lb total), peeled, cored, and thinly sliced 2 tsp fresh lemon juice 1/4 cup packed brown sugar 1/4 cup sour half-and-half, or 1/4 cup nonfat sour cream 1 Tbsp quick-cooking tapioca 1 1/2 tsp ground cinnamon 2 tsp granulated sugar

Preheat the oven to 350 degrees F.

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. 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 a fork.

Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.

In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.

Fold 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. Sprinkle granulated sugar over the top.

Bake for 35 minutes, or until the apples are tender. Cut in 8 equal slices. Serve hot or at room temperature.

Nutrition 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

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group