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2.03.2011

French Apple Tart

Oh, lovelies, do I have a treat for you!!! Billy and I just ate the most "nom nom nom" worthy non-chocolate dessert I've made in awhile! I must differentiate the non-chocolate from the chocolate goodies, because chocolate has a very tight grip on my heart, and everything else comes in a close second.

Here's the back story for this dessert: While at work this afternoon, I started flipping through my boss's Barefoot Contessa Back to Basics cookbook. I've never read a cookbook before, I just flip through to the recipes I am interested in, and close it right back up. Actually, I mainly use the Internet to find recipes, my favorites are allrecpes.com and cookinglight.com, I digress. Today I actually read the intro Ina Garten had written for her cookbook, and I loved it! One recipe that caught my eye was her French Apple Tart, and I just had to check it out. And then copy down the recipe. And then make it as soon as I got home from work. I am so, incredibly, happily glad that I did. Billy, too! I licked my fingers after cutting into the tart once it was cooled, and I did the happy food dance, going "mm mmmmm mmmm!" Billy stuck a finger in the apricot jam glaze, and said "Oh my God!" which I thought meant he didn't like it. On the contrary, he said "if what you just had was better than this, than I am in for a treat!" Oh, he was. He did a happy food dance when he took a bite of the tart, just like I did! Without further ado, here is the recipe I modified with what I had on hand!

Adrian's lower sugar French Apple tart
Ingredients
2 large pink lady apples, peeled, cored, and sliced thin
1 sheet Trader Joe's frozen puff pastry, thawed
4 tbsp butter, cold and diced
1/2 cup Splenda
4 tbsp Trader Joe's reduced sugar apricot preserves
2 tbsp water

Directions:
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Place one sheet of puff pastry on the parchment paper. Place overlapping apple slices on a diagonal down center of the pastry, repeating until the pastry is covered.

Sprinkle Splenda over the apples, all of it, even though it looks like a lot.

Dot butter over top of sugared apples.

Bake at 400 for 45 minutes, rotating pan once during baking. In a small bowl, mix apricot preserves with water, then brush over the top of the apples and tart.

I put it back in the oven for 10 minutes because it fell in the center, but it's up to you! Let rest for 30 minutes, cut and serve. Do a happy dance of joy when you take a bite.

By no means if this a light recipe, even with the substitution of Splenda for sugar, but I think it's worth it {once in awhile}!

4 comments

  1. That looks yummy! Thx for heads up abt b2b. I kind of already figured with 50000 people...I'm still going to try to do well but realize I will likely be slower than normal. Did u register?! I so wanna meet up!

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  2. Oh my gosh that looks delicious! Though I must say I'm not a fan of Splenda...I figure, if I'm eating sweets, I might as well make it count :) But I'm not nearly as disciplined as you are when it comes to healthy eating and exercise {that's for sure} so bravo. I wish I could be though...

    Anyway, thanks for sharing!

    xoxo,
    Joelle

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  3. Oh my...that sounds and looks delicious. I am such a sucker for sweets. i will be making this soon :-)

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