Apple Crumble Tart
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 294.5
- Total Fat: 19.3 g
- Cholesterol: 76.8 mg
- Sodium: 182.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 3.0 g
- Protein: 6.0 g
View full nutritional breakdown of Apple Crumble Tart calories by ingredient
Number of Servings: 8
Ingredients
-
1/2 (17.5 oz.) Pkg. Frozen Puff Pastry, Thawed
1 Tbsp. Smart Balance Light Buttery Spread, Melted
3 Apples - Peeled, Cored, & Chopped
3/8 C. Whole Wheat Flour
2 Tbsp. Wheat Germ
2 Tbsp. Flax Seed Meal
3/8 C. Chopped Blanched Almonds
1/2 C. Splenda
1/4 tsp. Ground Cinnamon
3 Tbsp. Smart Balance Light Buttery Spread, Chilled
1/4 tsp. Vanilla Extract
3 Egg Yolks
3 Tbsp. Splenda
1/3 C. Dry Marsala Wine
Directions
1. In a small bowl, mix flour, wheat germ, flax seed meal, almonds, 1/2 C. Splenda, & cinnamon together. Add chilled Smart Balance & vanilla extract. Cut together with a pastry blender until small crumbs form.
2. Unfold pastry & cut into a 10 in. circle. Place on a large, ungreased baking sheet. Brush with melted Smart Balance. Arrange apples in the center of the pastry, leaving a 1/2 in. wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
3. Bake at 350 degrees F (175 degrees C) for 30 min, or until golden brown.
4. Place egg yolks & 3 Tbsp. Splenda in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble.
Serving Size: 1/8th of the 10-in. Tart
Number of Servings: 8
Recipe submitted by SparkPeople user LFERGUSON0.
2. Unfold pastry & cut into a 10 in. circle. Place on a large, ungreased baking sheet. Brush with melted Smart Balance. Arrange apples in the center of the pastry, leaving a 1/2 in. wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
3. Bake at 350 degrees F (175 degrees C) for 30 min, or until golden brown.
4. Place egg yolks & 3 Tbsp. Splenda in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble.
Serving Size: 1/8th of the 10-in. Tart
Number of Servings: 8
Recipe submitted by SparkPeople user LFERGUSON0.
