Low Fat Apricot Tart
This Low-Fat Apricot Tart recipe is a delightful fusion of indulgence and health-conscious baking, making it the perfect treat for those who crave something sweet without the guilt. Made with a tender homemade crust enriched with low-fat Greek yogurt and just a touch of butter, this tart forms the ideal base for showcasing vibrant, juicy apricots. Sweetened naturally with honey and a hint of vanilla, this dessert strikes the perfect balance of sweetness and tang. With only 30 minutes of prep time, it’s an easy yet elegant choice for entertaining or a weeknight indulgence. Serve it warm or at room temperature for a light, flavorful dessert that feels as good as it tastes. Perfect for fans of low-calorie desserts, fruit-forward recipes, and wholesome treats!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 60 grams Low-fat Greek yogurt
- 30 grams Unsalted butter
- 50 grams Granulated sugar
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 6 pieces Fresh apricots, halved and pitted
- 30 grams Honey
- 1 teaspoon Vanilla extract
- 1 Egg white
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
Cut the unsalted butter into small cubes and add to the flour mixture. Use your fingers or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs.
Add the low-fat Greek yogurt to the flour mixture and stir until a dough begins to form.
Gather the dough into a ball, cover it with plastic wrap, and refrigerate for 15 minutes.
While the dough chills, prepare the filling by whisking together the honey, vanilla extract, and granulated sugar in a small bowl. Set aside.
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a round about 12 inches in diameter.
Transfer the rolled dough onto a 9-inch tart pan with a removable bottom, pressing it into the fluted sides. Trim any excess dough hanging over the edges.
Arrange the apricot halves cut-side-up inside the tart shell.
Brush the apricots with the honey mixture evenly.
Beat the egg white lightly and brush the edges of the tart crust with it to give a golden finish during baking.
Bake the tart in the preheated oven for 20-25 minutes or until the apricots are tender and the crust is golden brown.
Remove the tart from the oven and allow it to cool for at least 10 minutes before serving.
Serve warm or at room temperature. Enjoy your delicious low-fat apricot tart!
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 101.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 867 mg | 18% | |
*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.
