Low Carb Tarte aux Pommes
Indulge in the French elegance of this **Low Carb Tarte aux Pommes**, a guilt-free twist on a timeless classic. This recipe swaps traditional pastry for an almond flour crust, keeping it gluten-free and low-carb, while granulated erythritol and powdered erythritol deliver natural sweetness without the sugar. The tart features tender Granny Smith apple slices, delicately spiced with cinnamon and brightened with a touch of lemon juice for a perfectly balanced flavor. To finish, a glossy layer of sugar-free apricot jam adds sophistication and charm. Perfect for dessert or a fall gathering, this healthy apple tart is sure to impress with its delicate flavor and stunning presentation.
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Recipe Information
Ingredients
- 2 cups almond flour
- 4 tablespoons unsalted butter
- 1 large egg
- 0.25 cup granulated erythritol
- 1 teaspoon vanilla extract
- 3 medium Granny Smith apples
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 2 tablespoons powdered erythritol
- 2 tablespoons unsweetened almond milk
- 2 tablespoons apricot jam (sugar-free)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom or line it with parchment paper.
In a medium mixing bowl, combine almond flour and granulated erythritol. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Add the egg and vanilla extract to the almond flour mixture, and mix until a dough forms. Press the dough evenly into the bottom and sides of the prepared tart pan. Prick the base with a fork to prevent it from puffing.
Bake the crust for 10-12 minutes, or until slightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Peel, core, and thinly slice the apples. Toss them in a large bowl with lemon juice, ground cinnamon, and powdered erythritol until coated evenly.
Arrange the apple slices in a circular, overlapping pattern on the cooled crust, starting from the outer edge and working toward the center.
Brush the apples with unsweetened almond milk to help them retain moisture during baking.
Bake the tart in the preheated oven for 25-30 minutes, or until the apples are tender and slightly golden.
In a small saucepan, gently heat the sugar-free apricot jam until it becomes runny. Brush the warmed jam over the apples to give them a glossy finish.
Allow the tart to cool slightly before removing it from the pan. Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 150 mg | 6% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 65.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 571 mg | 44% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
