2 tbs unsalted butter
¼ cup packed brown sugar
2 tbs granulated sugar
4½ cups sliced peeled Golden Delicious apple
4½ cups sliced peeled Granny Smith apple
2 tsp fresh lemon juice
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ package refrigerated pie dough
1 tsp ice water
1 tsp granulated sugar
1 tbs diabetic apricot jam
1 tsp water
- Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
- Preheat oven to 400°. Set oven rack to lowest third of oven.
- Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in centre of dough, leaving a 2-inch border. Fold the edges of dough toward centre, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown.
- Place the jam and 1 teaspoon water in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature. *Cooking Light*
This recipe is delicious and not too sweet. Perfect served with some vanilla ice cream (lite or diabetic). Brown sugar can be halved or omitted for strict diabetics, or it can be substituted with molasses.
Per serving: Calories 241; Fat 10 g; Sat fat 4.8 g; Mono fat 2.7 g; Poly fat 0.8 g; Protein 1.4 g; Carbohydrate 40.1 g; Fibre 1.8 g; Cholesterol 10.6 mg; Iron 0.2 mg; Sodium 140 mg; Calcium 16 mg