Low Sodium Apricot Tart
Indulge in the delightful simplicity of our Low Sodium Apricot Tart—a healthier spin on a timeless dessert that doesn't skimp on flavor. This rustic tart features a buttery, flaky crust made from scratch, encasing juicy, fresh apricots naturally sweetened with honey and brightened with a hint of lemon zest and vanilla. Free from added salt, this dessert is perfect for those watching their sodium intake while craving something sweet and satisfying. With just 30 minutes of prep and a bake time of 35 minutes, this tart is not only easy to make but also ideal for showcasing the vibrant flavors of seasonal apricots. Serve it warm or at room temperature for a crowd-pleasing treat that’s perfect for any occasion. Keywords: low sodium dessert, apricot tart recipe, healthy homemade tart, low sodium baking recipes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter
- 2 tablespoons granulated sugar
- 2 tablespoons ice water
- 6 medium fresh apricots
- 2 tablespoons honey
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix together the all-purpose flour and granulated sugar.
Cut the unsalted butter into small cubes and add them to the flour mixture.
Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water to the mixture, one tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
While the dough chills, wash and halve the apricots, removing the pits.
Slice each apricot half into thin wedges.
In a small bowl, mix the honey, lemon zest, lemon juice, cornstarch, and vanilla extract until smooth.
In a larger bowl, gently toss the apricot slices with the honey mixture until they are well coated.
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a circle about 12 inches in diameter.
Transfer the dough onto a parchment-lined baking sheet.
Arrange the apricot slices in the center of the dough, leaving about 2 inches of dough around the edges.
Fold the edges of the dough over the fruit, pleating as necessary to create a rustic edge.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the apricots are tender.
Remove the tart from the oven and let it cool on the baking sheet for at least 10 minutes before serving.
Serve warm or at room temperature, optionally with a dollop of whipped cream (keeping in mind sodium content).
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 79.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 797 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.
