Apple Tart | Recipes | Cook For Your Life
apple tart with streusel topping

Apple Tart

5
Rated 5 out of 5
5 out of 5 stars (based on 3 reviews)
Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 50 min total
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

Using whole-wheat flour, flaxseed, and honey for sweetness, this delicious apple tart recipe is better for you than most desserts, but it definitely won’t disappoint.

Ingredients

  • 1 recipe of chilled whole-wheat tart dough
  • 4 to 5 apples, peeled, cored and sliced thinly
  • ¼ cup honey
  • 1 tablespoon of lemon juice
  • ½ cup unsweetened applesauce
  • ½ cup oats
  • 2 tablespoons of flax meal
  • 2 teaspoon cinnamon
  • Pinch of salt
  • 2 tablespoons raisins
  • 2 tablespoons of butter, cut into small pieces
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Nutrition Facts

Calories

204 cals

Fat

5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

39 g

Sugar

18 g

Fiber

5 g

Protein

4 g

Sodium

157 mg

*per serving

Directions

  1. Preheat oven to 350 degrees.
  2. Grease one large tart pan or three small ones.
  3. Roll out your tart dough to a ¼ inch thickness and place into tart pan. Poke tiny holes in the dough with a fork, and bake in the oven for about 10-15 minutes, or until the dough shrinks away from the sides of the pan and is golden brown.
  4. Mix apple slices with honey, lemon juice, applesauce, salt, and 1 teaspoon of cinnamon. In a separate bowl, mix together oats, flax, raisins, and the rest of the cinnamon.
  5. Pour apple mixture into baked tart shell, and cover with oat mixture. Place bits of butter over the top of the tart. Bake until the butter melts and apples are soft, about 15-20 minutes.
Julianne Scott, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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