Diabetic Living - Fall 2010

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flip it 4 Cover the pie plate with a 10- to 12-inch serving dish. 5 Holding the pie plate steady, ;ip the dish over.

The custard cup collects the sauce! 6 Remove the pie plate, cut the dessert into eight wedges, and pass the sauce.

Amazing Apple Tart
Juicy baked apples, a tender biscuitlike
crust, and a sweet-and-spicy sauce add
up to this diabetes-friendly dessert.
That is truly amazing!
SERVINGS 8 ( 1 apple half with pastry and
1∕ 2 tablespoon sauce each)
CARB. PER SERVING 24 g or 18 g
PREP 30 minutes BAKE 37 minutes
COOL 30 minutes

1∕ 4 cup apple juice or apple cider

3 tablespoons packed
brown sugar*
2 teaspoons butter or vegetable
oil spread

1∕ 4 teaspoon ground cinnamon

1∕ 2 teaspoon vanilla

4 small apples (such as Jonathan,
Winesap, or Empire), cored and
halved lengthwise (about

1 pound total)

1 recipe Biscuit Pastry (right)

1. Preheat oven to 400ºF. For sauce:
In a small saucepan, combine apple
juice, brown sugar, butter, cinnamon,
and dash salt. Bring to boiling; reduce
heat. Simmer, uncovered, 2 minutes.
Remove from heat. Stir in vanilla.
2. Place a 6-ounce custard cup upside
down in the center of a 9-inch pie plate.
Lightly coat the outside of the custard
cup with nonstick cooking spray.
Using the tines of a fork, score the
uncut sides of apple halves. Place apple
halves, cut sides up, in pie plate around
custard cup. Drizzle apples with sauce.
3. Prepare Biscuit Pastry. On a
well-;oured surface, slightly ;atten
dough. Roll dough into a 10-inch circle.

Place pastry over apples and custard
cup (pastry will sink down over
apples). Tuck dough between apples
and pie plate (do not crimp or ;ute).
Bake 12 minutes.
4. Reduce oven temperature to
350ºF. Bake 25 to 30 minutes more or
until pastry is golden and apples are
tender. Cool 30 minutes on a wire rack.
Invert onto a 10- to 12-inch serving
plate. To serve, cut into wedges and
spoon sauce from custard cup over the
apple-and-pastry wedges.
BISCUIT PASTRY: In a medium bowl, stir
together 3∕ 4 cup all-purpose ;our,
11∕ 4 teaspoons baking powder,
1 teaspoon granulated sugar,* and
1∕ 8;teaspoon salt. Using a pastry
blender, cut in 3 tablespoons butter
until mixture resembles coarse
crumbs. Using a fork, stir in
3;tablespoons fat-free milk until
combined. Gather mixture together
and knead gently just until dough
forms a ball.
*SUGAR SUBS TI TU TES: Choose Sweet’N
Low Brown to substitute for the brown
sugar. Choose from Splenda granular
or Sweet’N Low bulk or packets to
substitute for the granulated sugar.
Follow package directions to use
product amounts equivalent to
3;tablespoons brown sugar or
1;teaspoon granulated sugar.

More than 2,500 varieties of
apples are grown in the United
States. These three are great
for baking:

1. Pink Lady has a sweet-tart ;avor with crisp, ;rm ;esh. 2. Rome is best baked or sautéed. The crisp, ;rm, and mildly tart apple holds its shape well when cooked.