Net Carbohydrates 13 grams
Note: I use this sweet crust below for all of the tart recipes. It does NOT have to be blind baked!
9-10 inch removable bottom fluted tart pan sprayed with Pam.
2/3 c. flour
1/3 cup toasted nuts (either Almonds, Walnuts, or Pecans)
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp cinnamon
½ tsp. baking powder
4 tbsp. butter or margarine
1 large egg
3 large eggs
1 tbsp. corn starch
1/2 cup GRANULATED SUGAR SUBSTITUTE
1/3 -cup low fat (NOT fat free) sour cream
1-2 - Tbsp. brandy (Optional)
1 -Tbsp. Trop 50 orange juice
1 - tsp. vanilla extract
1- tsp. ground cinnamon plus 1 tsp. to sprinkle over the top of the tart.
1 – Tbsp. butter to dot top of tart
1-2 Medium Eating apples (Jazz, Pink Cripps, Braeburn, etc.)
How I prepare this recipe:
Crust: In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the almonds disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. Sometimes you will need to add a little water to make it form the ball. Remove dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers. Refrigerate for 15-20 minutes before filling
Filling: Combine all ingredients EXCEPT the apples in a bowl. Using an electric mixer, beat slowly to combine and then increase the speed to thoroughly blend.
Peel and slice the apples thinly and arrange in the slices in a lotus pattern around the tart shell. SLOWLY spoon the custard over the apples. Dot with butter and sprinkle with remaining cinnamon..
Bake at 350 for 26-30 minutes until the custard is set and the apples are a light golden color.
Allow to cool completely before removing from the tart pan.