Sugar Free Apple & Redcurrant Tart

sugar free apple & redcurrant tartStart of a new year and some healthier recipes, this apple and red currant tart is not lacking flavour.

The natural tart flavour of red currants is slightly sweetened down in the process of baking and the flavours of cinnamon, nutmeg and apple compliments the sourness beautifully.

Serve with vanilla flavoured whipped cream, which you can sweeten with drop of liquid stevia.

Sugar Free Apple & Red Currant Tart
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Servings Prep Time
8people 30minutes
Cook Time
40minutes
Servings Prep Time
8people 30minutes
Cook Time
40minutes
Sugar Free Apple & Red Currant Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8people 30minutes
Cook Time
40minutes
Servings Prep Time
8people 30minutes
Cook Time
40minutes
Ingredients
  • Crust
  • 100 grams unsalted butter melted
  • 200 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed cardamom seeds
  • 25 militers cream
  • Filling
  • 2 green apples sliced
  • 150 grams frozen red currants
  • 300 mililiters apple nectar unsweetened, divided
  • 20 grams potato flour or corn starch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Servings: people
Units:
Instructions
Crust
  1. Preheat oven to 225°C and grease a pie dish.
  2. Combine all ingredients in a mixing bowl then turn to pie dish spreading evenly covering the bottom and sides.
  3. Prebake the crust in preheated oven for 10 minutes.
Filling
  1. Turn oven temperature to 175°C.
  2. Combine 100ml apple nectar, potato flour, cinnamon and nutmeg in a glass or a cup and set aside.
  3. Slice the apples using a paring knife.
  4. Place remaining apple nectar and apple slices in a medium saucepan and simmer on medium heat for 10 minutes.
  5. Add the potato flour mixture and continue stirring over medium heat until thickened.
  6. Pour over the crust and spread to about 2cm from the edges.
  7. Fill the gap between the edge and apple with frozen red currants.
  8. Bake in preheated oven for around 40 minutes and serve warm.

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