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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A fantastic sugar free tart that is so delicious, I know everyone will just love it!! Ingredients:
1/2 cup unsalted butter, room temperature |
1/3 cup cream cheese, room temperature |
1 cup all-purpose flour |
1/3 cup unsalted butter, melted |
1/2 cup splenda brown sugar blend |
2 large eggs |
1 tablespoon fresh grated ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
1/4 teaspoon fine salt |
2 cups peeled and sliced baking apples, such as spy, spartan or 2 cups granny smith apples |
1/2 cup pecan halves |
Directions:
1. CRUST: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
2. Preheat oven to 375°F On a lightly floured surface, roll out dough to 1/4 inch thick and line an 8-inch, removeable bottom fluted tart pan. Freeze while preparing filling.
3. FILLING: Whisk butter and Splenda. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt. Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans. Bake for 40-50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved. Let tart cool for an hour before slicing.
4. Serve warm, room temperature or chilled.
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