Move over apple turnover! Your taste buds aren’t ready for this delightfully lightened-up apple pastry. We’ve turned this high-fat dessert into this delicious, guilt-free treat by replacing the traditional butter, pastry, white sugar, and ice cream with healthier options. Now you can indulge without having to worry. To make our Low-Fat Apple Tarte Tatin, follow the recipe below.
- 3 firm apples for baking (Braeburn, Honeycrisp, or Pink Lady are good options)
- 2 Tbsp. water
- 1 oz reduced-fat dairy spread
- 2 Tbsp. firmly packed brown sugar
- 1 sheet reduced-fat puff pastry, thawed
- 2 Tbsp. caster sugar
- 1 Tbsp. custard powder
- 1 cup skim milk
- 1 tsp. vanilla essence
- Use the convection setting and preheat the oven to 400 degrees Fahrenheit. Peel and core apples, then cut each into eighths. Combine the apples and water in a deep frying pan over low heat. Bring to a simmer then cover, turning occasionally for 20 minutes, or until apple is tender.
- Add dairy spread and brown sugar. Cook and stir for 12 minutes, or until sugar dissolves. Cover and simmer for another 10 minutes, or until apple is caramelized. Arrange apple over the base of a nine-inch (top measurement) pie dish.
- Cut the corners from pastry to form a disc large enough to cover apple in dish. Place pastry over apple, tucking in any excess pastry to side of dish. Place on an oven tray and bake for 15 minutes, or until pastry is puffed and golden. Let stand for five minutes before inverting onto a heatproof serving plate.
- Meanwhile, combine the caster sugar and custard powder in a small heavy-bottomed saucepan. Gradually whisk in milk until combined. Cook and stir over moderate heat for two minutes, or until custard boils and thickens. Remove from heat, and stir in essence.
- Serve tarte tatin with custard.
This recipe originally appeared on our sister site, Food to Love.