Apple puff pastry tart (diabetic)

For 12 pieces
  • 4 peeled and pitted apples (450 g)
  • juice of 1 lemon
  • 100 g almond flakes
  • 1 pack (230 g) puff pastry (on baking paper; Refrigerated shelf; Nestlé)
  • 200 g Apricot fruit spread
  • fat
  • baking paper
60 minutes
Roughly cut the apples into wedges and drizzle with lemon juice. Toast 50 g flaked almonds in a pan without fat until golden yellow. Chop 50 g almonds in the universal chopper. Grease the tart pan (28 cm Ø). Unroll the puff pastry and place in the pan. Fold protruding edges inwards and press down. Sprinkle the chopped almonds on the bottom. Place the apple slices in a rose shape from the outside to the inside. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 35 minutes. If the surface gets too dark, cover the tart with baking paper. Take the tart out of the oven. Warm up the fruit spread and strain it through a sieve. Spread it on the hot tart. Sprinkle with 50 g flaked almonds. Allow to cool on a wire rack
Wait 30 minutes. / 1 1/2 BE
Not a diabetic? Spread the apricot jam on the tart
1 piece approx:
  • 180 kcal
  • 750 kJ
  • 3 g protein
  • 10 g fat
  • 19 g carbohydrates


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