Apple tart (diabetics)

Name: Apple tart (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 120 g Flour (Type 1050); 100 g Butter; 36 g Fructose; 1 egg (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 500 g cleaned, sour apples (e.g. Boskop); 1 coated Tsp Cinnamon; 7-10 Tbsp a few squirts of sweetener; 50 ml Apple fruit juice drink; 2 TABLESPOONS Lemon juice; 25 g Apricot Jam; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

120 g Flour (Type 1050)
100 g Butter
36 g Fructose
1 egg (size M)
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Salt
500 g cleaned, sour apples (e.g. Boskop)
1 coated Tsp Cinnamon
7-10 Tbsp a few squirts of sweetener
50 ml Apple fruit juice drink
2 TABLESPOONS Lemon juice
25 g Apricot Jam
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Knead flour, 70 g butter, 24 g fructose, egg, lemon peel and salt to a smooth dough. Put the dough into a greased tart tin (24 cm Ø), roll out the dough in it and press it up at the edge. Prick the base of the dough several times and chill for 30 minutes. Cut apples into thin slices and layer them spirally on the dough. Melt 30 g butter, mix with cinnamon, sweetener, apple and lemon juice and pour over the apples. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from oven and let cool down a little. Pass the jam through a sieve and brush the apples with it. Dust lightly with 12 g fructose. Decorate with mint leaves
2
You can exchange these ingredients:
3
Prepare the dough with 1 tablespoon of sugar instead of fruit sugar. Use normal sweetened apple juice and apricot jam. Sweeten the butter mixture with 1 teaspoon of sugar instead of sweetener. Dust the tart with icing sugar after baking