Apple Tart

It’s that time of year. Well, it’s been that time of year since November with the apple pie spices and pumpkin lattes which has changed to gingerbread mania.

Apple pie is a staple for the American holidays. Actually it’s the staple year around, but that’s beside the point. Most of the time people make apple pies around the winter holidays. It goes hand in hand with pumpkin and pecan pie.

It’s also filled with an insane about of carbs and calories.

But I’ve found a way to enjoy an apple pie without the guilt. Cut those calories, carbohydrates, and sugar down so you can enjoy more than one slice without a second thought an hour later. This tart tastes just like apple pie but with out the fillers. So unless you have to have that double crust or that lattice top crust, try making this tart. Not only is it healthy for you, but it comes out of the oven looking absolutely beautiful. People will think you are a pro chef that was taught pastry in Paris. That’s how beautiful it looks. And what better way to feel even better about yourself during the holidays than one uping your friends and neighbors.



Apple Tart

3 medium apples, sliced thinly
1 teaspoon of a juice from a lemon
1 sheet frozen puff pastry, thawed
4 tablespoons of sugar, divided
1 teaspoon of flour
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/8 teaspoon of allspice


Line a baking sheet with parchment paper and set aside.

Cut the apples into thin slices. In a small bowl, toss apples lightly with the lemon juice and set aside.

Unfold the thawed puff pastry sheet and using a lightly floured rolling pin, roll the pastry sheet out to be a 10” x 14” rectangle.
Place the pastry rectangle onto the prepared baking sheet and refrigerate for 10 minutes.

In a small dish, combine one tablespoon of the sugar with the teaspoon of flour and stir. In a separate small bowl, combine
the remaining 3 tablespoons of sugar, the cinnamon, the nutmeg and the allspice. Mix until combined.

Around the edges, sprinkle the flour mixture across the surface of the pastry rectangle. Make sure you leave a 1/2 inch border.

Line the apple slices onto the pastry in long rows, overlapping the slices. Sprinkle the cinnamon-sugar mixture evenly over the top of the apple slices.

Bake at 400 for about 35 minutes or until the edges are browned and the apple are cooked through and tender. Let the tart cool for a few minutes.

serves 12. Calories: 111, Carbohydrates: 15 grams, Sugar: 7 grams, Protein:  1 gram.

I’ve made this tart twice. The first time I used gala apples, the second time cameo. Both tasted amazing. And the best part is that it smells just like the holidays while in the oven. I think the smell of apple pie is one of the most delicious smells during the holiday season.

In other news, Mumika told me she didn’t gain a pound from my Thanksgiving dinner. I’m quite excited over that.


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