Apple tart
Serves: 6
Cook time: Ready in 35 minutes
Total time: 30-60 Minutes
Syns per serving: 7
Apples take centre-stage in this comforting tart, while the custard adds a rich, creamy texture. This luscious combination makes this dessert a
sure-fire hit!
Ingredients
1 level tbsp flour, for dusting
100g ready made shortcrust pastry
10 tbsp low fat custard
2 red apples, peeled, cored and thinly sliced
2 tsp ground cinnamon
1 level tsp icing sugar, to serve
Method
Preheat the oven to 190°C/170°C Fan/Gas 5.
Dust a clean work surface with flour, roll out the pastry and use to line a small fluted tin or standard cake tin (about 14cm in diameter).
Line the pastry case with baking parchment and baking beans (or dried pulses such as kidney beans), and bake for 10 minutes.
Remove the beans and parchment and bake for a further 10 minutes until the pastry is lightly golden and crisp. Remove from the oven and allow to cool in the tin.
Spoon the custard into the pastry case and top with the apple slices. Sprinkle with the cinnamon and return to the oven for 10-12 minutes.
Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
Friday, 20 February 2015
Wednesday, 28 January 2015
Apple and Cinnamon Strudel
Apple and cinnamon strudel
Suitable for vegetarians
Serves: 8
Prep. time: 25 minutes
Cook time: 25-30 minutes
Total time: Over 60 Minutes
Syns per serving: 4½
This perfect pastry pudding is packed with fruity goodness and delivers a cool cinnamon kick that the whole family will love - delicious served hot or cold.
Ingredients
700g cooking apples
25g sultanas
½ level tsp cinnamon
Grated zest of 1 lemon
Artificial sweetener, to taste
Low calorie cooking spray
4 x small sheets filo pastry
25g low-fat spread, melted
1 level tsp icing sugar, for dusting
Method
Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.
Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top.
Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C
Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
Cool slightly before dusting with icing sugar and cutting into thin slices to serve.
Suitable for vegetarians
Serves: 8
Prep. time: 25 minutes
Cook time: 25-30 minutes
Total time: Over 60 Minutes
Syns per serving: 4½
This perfect pastry pudding is packed with fruity goodness and delivers a cool cinnamon kick that the whole family will love - delicious served hot or cold.
Ingredients
700g cooking apples
25g sultanas
½ level tsp cinnamon
Grated zest of 1 lemon
Artificial sweetener, to taste
Low calorie cooking spray
4 x small sheets filo pastry
25g low-fat spread, melted
1 level tsp icing sugar, for dusting
Method
Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.
Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top.
Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C
Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
Cool slightly before dusting with icing sugar and cutting into thin slices to serve.
Monday, 14 July 2014
Slimming World - Apple and Custard Filo Tarts
Seves 4
Ready in About 25 minutes
Syns per serving - Extra Easy 5, Green 5, Original 5
Ingredients
2 small dessert apples, halved, cored and thinly slices
Juice of half a lemon
Fry Light
2 large sheets filo pastry
150g ready-made low-fat custard
Finely grated zest of half an orange
1 level tsp icing sugar, to dust
pinch of ground cinnamon
Fat-free natural fromage frais, sprinkled with ground cinnamon, to serve
Method
1. Preheat your oven to 200C/Gas 6. Toss the apple slices and lemon juice and set aside until needed. Spray a 4-hole Yorkshire pudding tin with Fry Light.
2. Cut each pastry sheet into 4 x 15cm squares. Spray each piece with Fry Light, place 2 pieces on top of each other at angles and use to line the holes of the tin. Bake for 8-10 minutes, or until crisp and golden. Leave to cool for 5 minutes.
3. Meanwhile, put the custard and orange zest in a bowl and stir. Spoon the mixture into the cooled pastry cases, then arrange the apple slices on top of each one. Lightly dust with icing sugar and ground cinnamon, then serve with the fromage frais.
Syns per serving - Extra Easy 5, Green 5, Original 5
Ingredients
2 small dessert apples, halved, cored and thinly slices
Juice of half a lemon
Fry Light
2 large sheets filo pastry
150g ready-made low-fat custard
Finely grated zest of half an orange
1 level tsp icing sugar, to dust
pinch of ground cinnamon
Fat-free natural fromage frais, sprinkled with ground cinnamon, to serve
Method
1. Preheat your oven to 200C/Gas 6. Toss the apple slices and lemon juice and set aside until needed. Spray a 4-hole Yorkshire pudding tin with Fry Light.
2. Cut each pastry sheet into 4 x 15cm squares. Spray each piece with Fry Light, place 2 pieces on top of each other at angles and use to line the holes of the tin. Bake for 8-10 minutes, or until crisp and golden. Leave to cool for 5 minutes.
3. Meanwhile, put the custard and orange zest in a bowl and stir. Spoon the mixture into the cooled pastry cases, then arrange the apple slices on top of each one. Lightly dust with icing sugar and ground cinnamon, then serve with the fromage frais.
Subscribe to:
Posts (Atom)