Apple tart (diabetic)

For 12 pieces
  • 120 g Flour (Type 1050)
  • 100 g Butter
  • 36 g fruit sugar
  • 1 Egg (size M)
  • grated zest of 1 untreated lemon
  • Salt
  • 500 g cleaned, tart apples (e.g. B. Boskop)
  • 1 deleted TL Cinnamon
  • some splashes Sweetener
  • 50 ml Apple fruit juice drink
  • 2 EL Lemon juice
  • 25 g Apricot jam
  • Mint
  • fat
75 minutes
light
1.
Flour, 70 g butter, 24 g fructose, egg, lemon peel and saltKnead into a smooth dough. Put the dough in a greased tart pan (24 cm Ø), roll out the dough and press up on the edge. Prick the pastry base several times and refrigerate for 30 minutes. Cut the apples into thin wedges and layer them in a spiral on the dough. Melt 30 g butter, mix with cinnamon, sweetener, apple and lemon juice and pour over the apples. Bake the tart in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Take out and let cool down a bit. Strain the jam through a sieve and brush the apples with it. Dust with 12 g of fructose lightly. Decorate with mint leaves
2.
You can exchange these ingredients:
3.
Prepare the dough with 1 instead of fructose Tablespoon of sugar too. Use normally sweetened apple juice and apricot jam. Instead of sweetener, sweeten the butter mixture with 1 teaspoon of sugar. After baking, dust the tart with powdered sugar
4.
/ 1 1/2 BE
1 piece approx:
  • 140 kcal
  • 590 kJ
  • 2 g protein
  • 8 g ​​fat
  • 15 g carbohydrates

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