Apple tart

For 16 pieces
  • 200 g flour
  • 2 deleted (r ) TL baking powder
  • 24 g + 12 g diabetic sweetness
  • 3 EL Oil
  • 5 EL Milk
  • 2 eggs (size M)
  • 370 g pitted apples (e.g. B. Jonagold)
  • 2 EL Lemon juice
  • 20 g butter or margarine
  • 100 g Apricot fruit spread
  • flour
  • fat and flour
  • cling film
75 minutes
easy
1.
Quickly process the flour, baking powder, 24 g of diabetic sweetness, oil, milk and 1 egg with the dough hook of the hand mixer to a smooth dough. Wrap in foil and refrigerate for about 30 minutes. Roll out the dough into a circle (approx. 32 cm Ø) on a lightly floured work surface. Line a greased tart pan (26 cm Ø) dusted with flour with it. Chill for another 10 minutes
2.
In the meantime, cut the apples into thin slices and mix with the lemon juice. Melt fat. Mix with 1 egg and 12 g diabetic sweetness. Spread apple slices evenly on the base. Pour the fat mixture over them. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 35 minutes. Approx. Heat the fruit spread 5 minutes before the end of the baking time. Brush through a sieve. Remove the tart and immediately spread the fruit spread
3.
Wait 30 minutes. / 1 1/2 BE
1 piece approx:
  • 110 kcal
  • 460 kJ
  • 2 g protein
  • 4 g fat
  • 16 g carbohydrates

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