Granny Smith Apple Tart
1 refrigerated fill and bake pie crust, 7 to 7 1/2 ounces
3 large Granny Smith apples; about 1 1/2 pounds total, peeled, cored and thinly
2 teaspoons fresh lemon juice
1/4 cup packed brown sugar
1/4 cup sour half and half or 1/4 cup nonfat sour cream
1 tablespoon quick cooking tapioca
1 1/2 teaspoons ground cinnamon
2 teaspoons granulated sugar
Preheat the oven to 350F.
Put the pie crust into a 9 inch diameter tart pan with a
removable bottom; press the crust against the fluted edge and trim off any
pastry that extends over the top. Roll the trimmed dough into a ball; flatten to
1/4 inch and cut 2 or 3 shapes with a cookie cutter. Prick the tart shell in
several places with the tines of a fork.
Put the sliced apples in a large bowl; drizzle them with
lemon juice and toss to mix.
In a small bowl, blend the brown sugar, sour half and half,
tapioca and cinnamon. Fold the brown sugar mixture into the apples until all the
fruit is coated.
Spoon the apples into the tart shell; arrange the dough
shapes on top of the apples. Sprinkle granulated sugar over the top.
Bake for 35 minutes or until the apples are tender.
Cut in 8 equal slices. Serve hot or at room temperature.
Nutritional Information Per 1 slice Serving:
Calories: 200, Fat: 8 g, Cholesterol: 8 mg, Sodium: 146 mg, Carbohydrate: 34 g,
Dietary Fiber: 2 g, Sugars: 20 g, Protein: 1 g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat