French Apple Custard Tart

pstrongServes: 6-8/strong /p
h3Ingredients/h3
pCrust:/p
ul
li¾ cup flour* /li
li¼ cup toasted nuts (almonds, walnuts or pecans)/li
li¼ cup granulated sugar substitute /li
li1 pinch salt /li
li¼ tsp cinnamon /li
li½ tsp baking powder /li
li4 tbsp butter or margarine/li
li1 large egg /li
/ul
p* Using whole wheat flour increases the fiber content./p
pFilling:/p
ul
li3 large eggs /li
li1 tbsp corn starch /li
li1/2 cup granulated sugar substitute /li
li1/3 cup sour cream /li
li1-2 tbsp brandy OR 1 tbsp Trop 50 orange juice /li
li1 tsp vanilla extract /li
li1 tsp ground cinnamon (plus 1 tsp to sprinkle over the top of the tart)/li
li1 tbsp butter to dot top of tart /li
li1-2 medium apples/li
/ul
h3Preparation/h3
pCrust:/p
ol
li In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the almonds disappear into the mixture./li
li Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. (Sometimes you will need to add a little ice water to make it form the ball.)/li
li Remove dough pat into a disc about 5”-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour, but overnight will also work./li
li Roll out the crust on flowered surface to about a 14 in circle. /li
li Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers./li
li Refrigerate for 15-20 minutes before filling /li
/ol
pFilling:/p
ol
li Combine all ingredients EXCEPT the apples in a bowl./li
li Using an electric mixer, beat slowly to combine and then increase the speed to thoroughly blend./li
li Peel and slice the apples thinly and arrange in the slices in a lotus pattern around the tart shell./li
li SLOWLY spoon the custard over the apples. Dot with butter and sprinkle with remaining cinnamon. /li
li Bake at 350 for 26-30 minutes until the custard is set and the apples are a light golden color./li
li Allow to cool completely before removing from the tart pan./li
/ol
h3Nutritional Information/h3
ul
liNet carbohydrates: 12g (1/8 tart) - 16g (1/6 tart)/li
/ul
pciteRecipe from a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a./cite/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/ content/main/about-contact"contact us/a and we will review your suggestions./p