tarte aux pommes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
pâte brisée ( 12")1/2 lb flour1/2 cup unsalted butter1/2 cup of watera pinch of salt1/2 lb of Mott's chunky apple sauce with brown sugar2 large apples 1 tbsp of cinnamon1 tbsp of splenda1/2 cup of Smuckers apricot preserve
to make your pâte brisée, butter most be soft. Mix together flour, butter , water and salt until the dough is making a nice ball, not to dry not to sticky adjust by adding some flour or some water to make it right. Roll to make it fit in a 12" mold. You want the crust to be thin. Peel apples and using a slicer, slice them nice and even. Poke the bottom of the dough with a fork.
sread the apple sauce evenly , sprinkle with cinnamon. Arrange your apple slices on top in a circle motion. Sprinkle with splenda. warm up apricot preserve and spread over the pie. Cook at 425* for 45 minutes. 18 servings of 2"
Number of Servings: 18
Recipe submitted by SparkPeople user MONIQUE36.
sread the apple sauce evenly , sprinkle with cinnamon. Arrange your apple slices on top in a circle motion. Sprinkle with splenda. warm up apricot preserve and spread over the pie. Cook at 425* for 45 minutes. 18 servings of 2"
Number of Servings: 18
Recipe submitted by SparkPeople user MONIQUE36.
Nutritional Info Amount Per Serving
- Calories: 66.5
- Total Fat: 2.0 g
- Cholesterol: 5.0 mg
- Sodium: 0.3 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.8 g
- Protein: 0.5 g
Member Reviews
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CELTICLEIA
I finally got around to making this and it was really good. I found though was that the applesauce made the pâte brisée kind of soggy after it had baked. American applesauce has much more liquid in it in the French variety. I'd probably add some kind of thickener (cornstarch?) to the applesauce. - 1/23/08