Easy Apple Tart

Who doesn’t love apple pie? This recipe from ibreatheimhungry.com is so easy and so good. When you’re craving dessert, don’t reach for the high-carb, sugary choices that knock you off your plan and set you back for days. The nutty roasted flavor of the press-in crust with a thin layer of tart apples will more than satisfy any cravings you have, without ignoring your healthy lifestyle. A springform pan will prevent the crust from over-browning better than a pie plate, plus it makes the pie easier to serve without falling apart. If you don’t have one, though, it’s still great.

Apple Tart

INGREDIENTS

FOR THE CRUST:

6 Tbsp butter, melted

2 cups almond flour

1/3 cup Swerve (erythritol)

1 tsp. ground cinnamon


FOR THE FILLING:

3 cups thinly sliced Granny Smith apples (peeled and cored)

1/2 tsp. lemon juice

1/4 cup Kerry Gold butter

1/2 tsp ground cinnamon

1/4 cup Swerve

 

FOR THE TOPPING:

1 Tbsp. Swerve

1/4 tsp ground cinnamon


INSTRUCTIONS

Preheat the oven to 375°F

 

FOR THE CRUST:

Combine the melted butter, almond flour, Swerve and cinnamon in a medium bowl. Stir until well combined and crumbly. Press the ingredients into a 10” springform pan, creating a rim about 1/2-inch high on the sides. Pre-bake the crust for 5 minutes.

 

FOR THE TART:

Combine the sliced apples and lemon juice in a bowl. Lay the apples evenly across the bottom of the crust (either in a circular pattern or randomly), pressing them down lightly when done.

 

Combine the butter, cinnamon and Swerve and heat until smooth, stirring constantly. Brush or spoon mixture evenly over top of the apples. Bake for 30 minutes.

 

Remove the tart and carefully press the apples down flat with the back of a spoon or spatula. Reduce the heat to 350°F and bake for another 

15 minutes.

 

FOR THE TOPPING:

Combine the cinnamon and Swerve. Sprinkle over top of the tart. Serve warm or chilled. (This dessert is actually delicious cold. The crust is more set and the flavors of the apple are more intense.) 



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