LOW-SUGAR APPLE TART RECIPE BY TASTY
Here's what you need: rolled oats, unsalted butter, all-purpose flour, kosher salt, water, honeycrisp apple, lemon, ground cinnamon, ground nutmeg, unsweetened applesauce, unsalted butter, apricot jam
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crust: In a food processor, blend the oats into a coarse powder.
- Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
- Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice over, then toss to coat. Microwave for 4 minutes. Cover with a plate and let steam for 5 minutes.
- Season the apples with the cinnamon and nutmeg, and toss to coat.
- Spread the applesauce over the bottom of the crust.
- Starting from the outside and working inward, arrange the apples in the pan in a circular pattern with the curved side up. Begin with the larger slices, overlapping slightly, and continue until the entire crust is filled. Brush the apples with the melted butter.
- Bake for 1 hour, checking occasionally. If the edges are browning too quickly, cover gently with foil to prevent further browning as the tart cooks through.
- If using, microwave the apricot jam for 20-30 seconds to melt. Use a pastry brush to paint the apricot jam over the warm tart for a nice, shiny finish.
- Let the tart cool to room temperature before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 39 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
LOW FAT SUGARLESS LEMON TARTS
These hit the spot when craving lemon tarts while on a diet. I made the crust recipe up. I would welcome any suggestions for improving it.
Provided by seiferlingjax
Categories Tarts
Time 1h
Yield 6 tarts, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepot over medium heat combine yolks, sugar substitute (I used equal packets), zest, juice and butter.
- Stir constantly 5-7 minutes with a wisk until mixture coats the back of the spoon.
- Remove from heat and strain through a wire mesh sieve placed over a bowl. Place aside.
- Mix all the crust ingredients together. Line muffin tin with six paper muffin cups. Press the crumb base evently across the bottom of the muffin cups and then slowly work the crumbs upward along the sides of the cups until a crust is formed.
- Bake at 400°F for 15 minutes and then remove from heat. Divide the filling evently into the crumb crusts and then bake for 10 more minutes at 400°F
- Remove from oven and cool for 2-3 hours.
Nutrition Facts : Calories 253.4, Fat 20.7, SaturatedFat 9.1, Cholesterol 124.9, Sodium 5.8, Carbohydrate 16.5, Fiber 2.5, Sugar 4.3, Protein 3.3
THE ULTIMATE MAKEOVER: LEMON TART
Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Yield Cuts into 12 slender slices
Number Of Ingredients 10
Steps:
- Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
- Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
- Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
- Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.
Nutrition Facts : Calories 186 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
CHERRY LEMON TARTS
Make and share this Cherry Lemon Tarts recipe from Food.com.
Provided by PaulaG
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In 5- or 6-oz custard cup, place 2 of cupcake liners.
- In small bowl microwave the butter until melted.
- Stir graham cracker crumbs and sugar into melted butter.
- In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
- Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
- Pour 2 tablespoons in each prepared custard cup.
- Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
- The tarts should be removed as they appear done.
- Repeat the process for the remaining 6 tarts.
- Cool and serve topped with pie filling.
Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 36.1, Sodium 71.2, Carbohydrate 22, Fiber 0.6, Sugar 4.5, Protein 1.8
'INSTANT' MINI LEMON TARTS
What could be easier? And so tasty! A friend suggested this to me as a dessert-type appetizer. Mini phyllo cups are near the frozen phyllo pastry.
Provided by Connie K
Categories Tarts
Time 10m
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- Spoon lemon curd into phyllo cups.
- VARIATION: For a creamier result, mix lemon curd 2:1 with crème fraiche.
Nutrition Facts : Calories 11.9, Fat 0.2, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 2.1, Fiber 0.1, Protein 0.3
More about "low fat sugarless lemon tarts food"
KETO LEMON CURD TARTS - SUGAR-FREE MOM
From sugarfreemom.com
3.8/5 (26)Total Time 20 minsServings 8Calories 255 per serving
- Preheat oven to 350° F. Combine all of the crust ingredients in a medium bowl, press into 4 (4 inch) mini tart pans, transfer to oven and bake for about 10-15 minutes until golden. Remove and let cool.
- Place the butter in a medium pot over low heat. Once melted remove from the heat and whisk in the Swerve confectioners, lemon juice, and lemon zest. Whisk in eggs and return to low heat. Cook, stirring, until it thickens. Remove from heat and divide between the tarts. Refrigerate for one hour.
15 HEALTHY LEMON DESSERTS YOU NEED TO TRY THIS SUMMER!
From natalieshealth.com
- Lemon Blueberry Pound Cake. Moist and delicious, this healthy Lemon Blueberry Pound Cake is the best lemon pound cake ever! It's made without refined sugars and super easy to make.
- Lemon Oatmeal Muffins. These Lemon Oatmeal Muffins are simple yet so satisfying. Filled with oats and chia seeds, and beautifully flavored, they are healthy and utterly delicious.
- Lemon Poppy Seed Pancakes. Light, fluffy, and full of flavor, these Lemon Poppy Seed Pancakes are just delicious. Simple and easy to make. Perfect weekend brunch!
- Lemon Coconut Energy Balls. These Lemon Coconut Energy Balls are a delicious treat. Bright and citrusy, energizing, and totally guilt-free. Super easy to make too!
- Lemon Poppy Seed Chia Pudding. This Lemon Poppy Seed Chia Pudding is absolutely delicious. Creamy, zesty, and packed with flavors. Easy to make and has no refined sugars.
- Lemon Cardamom Pancakes. These Lemon Pancakes are light and fluffy, packed with delightfully zesty lemon flavor. Quick, easy to make, and amazing! Made without unhealthy sugars.
- Lemon Turmeric Energy Balls. Loaded with citrus flavor, these immune-boosting Lemon Turmeric Energy Balls are the perfect healthy no-bake dessert.
- Raspberry Lemon Cake. This Raspberry Lemon Cake is a delicious addition to your afternoon coffee. It's loaded with lemon flavor and fresh raspberries, so easy to make!
- Healthy Lemon Bars. Photo Credit: thebigmansworld.com. These healthy lemon bars are made with a buttery crust and topped with a gooey and creamy lemon filling!
- No-bake Vegan Lemon Cheesecake. Photo Credit: thequeenofdelicious.com. This beautiful lemon cheesecake is a tasty and healthy dessert. It’s free of refined sugar, no-bake, super delicious, and easy to make.
EASY NO BAKE CREAMY MINI RAW LEMON TARTS | MY …
From mysugarfreekitchen.com
KETO LEMON BARS - WHOLESOME YUM
From wholesomeyum.com
LOW FAT LEMON CURD RECIPE - THE SPRUCE EATS
From thespruceeats.com
LOW CARB LEMON TART - A SAUCY KITCHEN
From asaucykitchen.com
20 MINUTE HEALTHY LEMON TART (NO GLUTEN, NO DAIRY!)
From feedmephoebe.com
5/5 (37)Total Time 20 mins
- Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
- In a small food processor, pulse the almond flour and the salt until combined. Add the oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
- Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool. If the crust puffs, just use your fingers to gently press it back down as it cools. Alternatively, you can weight it by covering the crust with a piece of parchment paper and a layer of dried beans.
- Meanwhile, make the curd: in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Some people will strain the mixture at this point. But I’m too lazy.
HEALTHY LEMON BARS RECIPE (5 INGREDIENTS) - MIND OVER …
From mindovermunch.com
Ratings 26Calories 88 per servingCategory Dessert
LOW-CARB NO BAKE LEMON POSSET TART | KETODIET BLOG
From ketodietapp.com
BEST LEMON JUICE SUBSTITUTE: 20+ GREAT ALTERNATIVES
From bakeitwithlove.com
LOW FAT LEMON CURD - BAKING BITES
From bakingbites.com
25 LOW SUGAR DESSERTS - TASTE OF HOME
From tasteofhome.com
10 BEST LOW FAT FRUIT TART RECIPES | YUMMLY
From yummly.com
10 BEST SUGAR FREE LEMON TART RECIPES | YUMMLY
From yummly.com
LOW SUGAR FRUIT TART | FRENCH RECIPES | GOODTO
From goodto.com
LOW-FAT SUGAR-FREE LEMON CAKE | BAKING FOR HAPPINESS
From baking4happiness.com
LEMON TART FOR EASTER – WELLPLATED.COM
From wellplated.com
LEMON MINI TARTS - DSM - DIABETES SELF-MANAGEMENT
From diabetesselfmanagement.com
SUGAR-FREE LEMON CREAM PIE {KETO, LOW CARB, GLUTEN FREE}
From sugarfreemom.com
LEMON TARTS • LOVE FROM THE OVEN
From lovefromtheoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love