Apple-puff pastry tart (diabetics)

Name: Apple-puff pastry tart (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 peeled and cored apples (450 g); 7-10 Tbsp Juice of 1 lemon; 100 g flaked almonds; 1 package (230 g) Puff pastry (on baking paper; cooling shelf; Nestlé); 200 g Apricot fruit spread; 7-10 Tbsp Grease; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 peeled and cored apples (450 g)
7-10 Tbsp Juice of 1 lemon
100 g flaked almonds
1 package (230 g) Puff pastry (on baking paper; cooling shelf; Nestlé)
200 g Apricot fruit spread
7-10 Tbsp Grease
baking paper

Directions

1
Cut apples roughly into slices and sprinkle with lemon juice. Roast 50 g flaked almonds in a pan without fat until golden brown. Chop 50 g almonds in the universal chopper. Grease the tart tin (28 cm Ø). Roll out the puff pastry and place it in the tin. Fold over protruding edges inwards and press on. Sprinkle the chopped almonds on the base. Place apple slices in a rose shape from the outside to the inside. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. If the surface gets too dark, cover the tart with baking paper. Take the tart out of the oven. Heat up the fruit spread and pass it through a sieve. Spread it on the hot tart. Sprinkle with 50 g flaked almonds. Let it cool down on a cake rack
2
30 minutes waiting time / 1 1/2 BE
3
Not diabetic? Spread the tarte with apricot jam