Thin French Apple Tart
May 31, 2007 8:10:31 GMT -8
Post by tami on May 31, 2007 8:10:31 GMT -8
Thin French Apple Tart
Use a paring knife to prepare the apples for this simple dessert.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 pounds Golden Delicious apples, peeled, cored, and thinly sliced
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract
Preheat oven to 425°.
Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.
Yield: 8 servings (serving size: 1 wedge)
CALORIES 220 (30% from fat); FAT 7.3g (sat 2.9g,mono 3.2g,poly 0.9g); PROTEIN 0.6g; CHOLESTEROL 5mg; CALCIUM 6mg; SODIUM 100mg; FIBER 1.9g; IRON 0.2mg; CARBOHYDRATE 39g
Cooking Light, MARCH 2004
Use a paring knife to prepare the apples for this simple dessert.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 pounds Golden Delicious apples, peeled, cored, and thinly sliced
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract
Preheat oven to 425°.
Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.
Yield: 8 servings (serving size: 1 wedge)
CALORIES 220 (30% from fat); FAT 7.3g (sat 2.9g,mono 3.2g,poly 0.9g); PROTEIN 0.6g; CHOLESTEROL 5mg; CALCIUM 6mg; SODIUM 100mg; FIBER 1.9g; IRON 0.2mg; CARBOHYDRATE 39g
Cooking Light, MARCH 2004