Apple and Almond Tart

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 serving Gluten-Free Pie Crust
5 apples, peeled, cut in slices 2.1 lbs
2 tbsp margarine non-hydrogenated 0.9 oz
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
1/3 cup sucanat 2.4 oz
2/3 cup almond meal 2.4 oz
1 eggs size large
1/2 tsp vanilla extract 0.1 fl.oz
2 tbsp brown rice flour 0.8 oz
2 tbsp apple jelly [optional] 1.4 oz

Method

  1. Preheat the oven to 350°F (180°C).
  2. Peel, core and cut the apples into quarters and then into slices.
  3. Sauté the apples in 1 tablespoon of margarine, drizzle with lemon juice. Keep aside.
  4. Whip sugar, almond powder and a tablespoon of margarine in a bowl. Add the egg and almond extract while whipping. Add the flour and mix well. Pour this preparation into the pre-baked crust.
  5. Arrange the apple slices in circles and dust with raw sugar.
  6. Bake for about 35 minutes.
  7. For flavour, glaze the tart with melted apple jelly.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

410

Fat

21 g

32 %

Saturated 2.9 g
+ Trans 0.1 g

15 %

Cholesterol

60 mg

Sodium

160 mg

7 %

Carbohydrate

53 g

18 %

Fibre

4 g

17 %

Sugars

24 g

Net Carbs

49 g

Protein

7 g

Vitamin A

19 %

Vitamin C

16 %

Calcium

5 %

Iron

10 %
More info

Claims

This recipe is :
Excellent source of  :
Magnesium, Manganese, Vitamin D, Vitamin E
Good source of  :
Fibre, Phosphorus, Vitamin A, Vitamin K
Source of  :
Calcium, Copper, Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 1
Meat and Alternatives ½
Fats 3 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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