Nothing quite says Fall like Apple Pie, and now you can have all the same flavors for only 115 calories a slice! I’m a huge fan of fruit desserts and apple pie has always been a special favorite of mine. I’ve been craving an apple dessert lately, so I found a French Apple Tart recipe in one of the newer Weight Watchers cookbooks and decided to try it. At first made it as directed, with sugar and rosemary and lemon zest. It was good, but it didn’t taste like Autumn, and that’s when I realized that the flavor I was seeking wasn’t just apple, it was apple pie. I cut down on the sugar and re-made it with cinnamon and nutmeg and all-spice and it was exactly what I was looking for.
I’m bummed that after a disappointing apple-growing season many farms are unable to allow apple picking this year, but my grocery store still had a great selection. I think I used mostly Empires for this, but it was probably a mix because I bought a few different kinds. All I want to do now is throw on some jeans and boots and take a walk in the crisp, cool air, hear the crunch of leaves under my feet and be surrounded by all the beautiful colors of the Autumn trees. Then I want to pick a pumpkin, take a hay ride and settle down for some hot tea or cider and a piece of this Apple Cinnamon Tart. It just goes with Fall.
Apple Cinnamon Tart
3 medium apples
1 t lemon juice
1 sheet frozen puff pastry, thawed (I used Pepperidge Farms brand which comes with 2 sheets in a box)
4 T granulated sugar, divided
1 t all-purpose flour (plus a little bit to flour the surface of your workspace when you work with the pastry dough)
½ t cinnamon
1/8 t nutmeg
1/8 t allspice
1. Preheat the oven to 400. Line a baking sheet with parchment paper and set aside (I used a 10 x 15” baking sheet).
2. Slice the apples open and remove the core. Cut the apples into thin slices (about ¼” thick). Toss lightly with the lemon juice and set aside.
3. Lightly flour your workspace surface and unfold the thawed puff pastry sheet onto the floured space. Using a lightly floured rolling pin, roll the pastry sheet out to be a 10” x 14” rectangle. Place the pastry rectangle onto the prepared baking sheet and refrigerate for 10 minutes.
4. In a small dish, combine one tablespoon of the sugar with the teaspoon of flour and stir. In a separate small bowl, combine the remaining 3 tablespoons of sugar, the cinnamon, the nutmeg and the allspice. Mix until combined.
5. Leaving about 1/2” around the edges, sprinkle the flour mixture across the surface of the pastry rectangle. Line the apple slices onto the pastry in three long rows, overlapping the slices. Sprinkle the cinnamon-sugar mixture evenly over the top of the apple slices.
6. Bake for about 35 minutes or until the edges are browned and the apple are cooked through and tender. Let the tart cool for a few minutes. Cut tart into 12 equal pieces (I used a pizza cutter to slice lengthwise between each row of apples to form three long sections and then I just cut each of those into four equal pieces) and serve.
Yields 12 servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 115 calories, 17 g carbs, 5 g fat, 2 g protein, 1 g fiber