Low Sodium Classic French Apple Tart
Elevate your dessert game with this Low Sodium Classic French Apple Tart, a refined treat that balances elegance and health-conscious choices. Featuring a flaky homemade crust and layers of delicately spiced Granny Smith apples, this recipe skips the sodium without compromising on flavor. A hint of cinnamon and a glossy apricot glaze lend aromatic depth and a bakery-worthy finish. With a simple yet sophisticated preparation, this tart is perfect for impressing guests or enjoying as a special family dessert. Enjoy warm or at room temperature for a slice of French-inspired indulgence that's both light and deliciously memorable!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 100 grams Unsalted butter, chilled and cubed
- 2 tablespoons Iced water
- 50 grams Granulated sugar
- 3 medium Granny Smith apples, peeled, cored, and thinly sliced
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Apricot preserves
- 1 tablespoon Water
Instructions
Begin by preparing the pastry crust. In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
Drizzle the iced water over the mixture, a little at a time, and mix gently just until the dough comes together. Do not overwork.
Gather the dough into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough.
Arrange the thinly sliced apples in concentric circles over the pastry crust, starting from the outside edge and working towards the center.
In a small bowl, mix the lemon juice and ground cinnamon. Drizzle the mixture over the arranged apples, ensuring even coverage.
Bake the tart in the preheated oven for 35-40 minutes, or until the apples are tender and the crust is golden brown.
While the tart bakes, prepare the glaze by heating the apricot preserves with 1 tablespoon of water in a small saucepan over low heat until smooth.
Once the tart is baked, remove it from the oven and let it cool slightly. Brush the warm apricot glaze over the apples for a shiny finish.
Allow the tart to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 117.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 684 mg | 15% | |
*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.
