Apple tart

Name: Apple tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Flour; 2 coated Tsp Baking Powder; 24 g + 12 g diabetic sweetness; 3 TABLESPOONS Oil; 5 TABLESPOONS Milk; 2 Eggs (size M); 370 g cored apples (e.g. Jonagold); 2 TABLESPOONS Lemon juice; 20 g Butter or margarine; 100 g Apricot fruit spread; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Flour
2 coated Tsp Baking Powder
24 g + 12 g diabetic sweetness
3 TABLESPOONS Oil
5 TABLESPOONS Milk
2 Eggs (size M)
370 g cored apples (e.g. Jonagold)
2 TABLESPOONS Lemon juice
20 g Butter or margarine
100 g Apricot fruit spread
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Quickly mix flour, baking powder, 24 g diabetic sweetener, oil, milk and 1 egg with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough into a circle (approx. 32 cm Ø) on a lightly floured work surface. Line a greased and floured tart mould (26 cm Ø) with it. Refrigerate again for approx. 10 minutes.
2
In the meantime, cut apples into fine slices and mix with lemon juice. Melt the fat. Mix with 1 egg and 12 g diabetic sweetener. Spread the apple slices evenly on the base. Pour the fat mixture over them. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 35 minutes. Warm up the fruit spread approx. 5 minutes before the end of the baking time. Pass through a sieve. Remove the tart and spread the fruit spread immediately
3
30 minutes waiting time / 1 1/2 BE