Amazing Apple Tart

By glomcrae

DiabeticLivingOnline.com
Serving = 1 apple half w/pastry and 1/2 T. sauce

Cal - 147
Fat - 6g (3g sat)
Carb - 24g
Fiber - 2g
Protein - 2g

Ingredients

• 1/4 cup apple juice or apple cider
• 2 T. packed brown sugar
• 2 t. butter
• 1/4 t. ground cinnamon
• 1/2 t. vanilla
• 4 small apples (ex.: Jonathan, Winesap, or Empire), cored
• and halved lengthwise (about 1 lb. total)
• 1 recipe Biscuit pastry (follows)
• Biscuit Pastry

Preparation

Step 1

Preheat oven to 400 degrees F. For sauce: In a small saucepan, combine apple juice, brown sugar, butter, cinnamon, and dash salt. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Stir in vanilla.

Place a 6 oz custard cup upside down in the center of a 9" pie plate. Lightly coat the outside of the custard cup with nonstick cooking spray.

Using tines of a fork, score the uncut sides of apple halves. Place apple halves, cut side up, in pie plate around custard cup. Drizzle apples with sauce.

Prepare Biscuit Pastry. On a well-floured surface, slightly flatten dough. Roll dough into a 10" circle. Place pastry over apples and custard cup (pastry will sink down over apples). Tuck dough between apples and pie plate (do not crimp or flute). Bake 12 minutes.

Reduce oven temperature to 350 degrees F. Bake 25-30 minutes more or until pastry is golden and apples are tender. Cool 30 minutes on a wire rack. Invert onto a 10-to12-inch serving plate. To serve, cut into wedges and spoon sauce from custard cup over the apple-and-pastry wedges.