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Old 10-22-2010, 07:58 PM   #1
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Apple Almond Tart

This is a takeoff from a recipe found by toomuchbooty on the PG.

I tweaked it to apples and made it low carb.

Apple Almond Tart

4 eggs, room temperature
1/3 cup erythritol
1/3 cup plus 1 Tbs. of Splenda
1 stick of butter, softened
1 tsp. vanilla
1 tsp. almond extract
1 1/3 cups almond flour
4 tbs. vanilla protein powder
1 tsp. baking powder
1/4 cup sliced almonds

Apple filling:
3 apples, peeled, quartered, cored and sliced
1/2 cinnamon
tad of nutmeg
1 Tbs. of Splenda
Mix the apples in a bowl while making tart.

Spray a 10 inch spring form pan or deep dish pie pan. Line with parchment paper.

Mix eggs, sweetener with a mixer and beat for several minutes. Add softened butter and extracts and beat. Place dry ingredients (except sliced
almonds) in a bowl, mix gently, then add to wet ingredients.

Pour into prepared pan..Place sliced apples in a circular pattern until all apples are used up. Push down the apples slightly into the batter. Then
sprinkle with sliced almonds.

Bake at 350 for 35-40 minutes until center is firm.

Cool, remove from pan and enjoy..
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Old 10-23-2010, 02:13 AM   #2
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Looks great Carolyn..around how many carbs per slice?
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Old 10-23-2010, 03:54 AM   #3
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Originally Posted by mac24312 View Post
Looks great Carolyn..around how many carbs per slice?
What size slice?

I figured 1/8 of the recipe...... came up with this:

307 Calories; 21g Fat (53.3% calories from fat); 16g Protein; 25g Carbohydrate;
10g Sugar Alcohols (from erythritol); 2g Dietary Fiber; 138mg Cholesterol; 221mg Sodium

For 1/12 of the recipe:

204 Calories; 14g Fat (53.3% calories from fat); 10g Protein; 17g Carbohydrate;
7g Sugar Alcohols (from erythritol); 1g Dietary Fiber; 92mg Cholesterol; 147mg Sodium

I guessed about the cinnamon (used 1/2 teaspoon in MasterCook) and nutmeg (1/8 teaspoon)
and the protein powder is my generic "protein powder" entry,
which I believe was taken from Syntrax nectar some time ago.
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Old 10-23-2010, 04:52 AM   #4
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Did you by any chance take a pic?? Oh this sounds yummy. I came back to this site to get myself back on track and I think I am eating way too much now!
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Old 10-23-2010, 09:16 AM   #5
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Okay..I'll have my ds take a picture pretty soon.

Dh said it was excellent..

Okay..this could be a basic coffeecake..That fruit layer could be SF jam or cut up frozen peaches with the cinnamon/nutmeg, fresh apricots cut up, a layer of blueberries, a layer of raspberries..plops of cream cheese mixed with an egg and some sweetener/vanilla or almond extract for a cream cheese coffeecake.

It is a real winner..
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Old 10-23-2010, 09:40 AM   #6
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Pami..Wow that seems like alot of carbs..Let me check it out.

Last edited by CarolynF; 10-23-2010 at 09:42 AM..
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Old 10-23-2010, 09:42 AM   #7
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Opps.

My ballpark net carb count is 64 for the whole recipe. So, for 1/8th, it would be 8 net carbs. The apples were quite small, so I allowed 30 for them, plus by the time you cut off the peelings and get some of the fruit, it was probably lower than that..

Last edited by CarolynF; 10-23-2010 at 09:52 AM..
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Old 10-23-2010, 02:32 PM   #8
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Opps.

My ballpark net carb count is 64 for the whole recipe. So, for 1/8th, it would be 8 net carbs. The apples were quite small, so I allowed 30 for them, plus by the time you cut off the peelings and get some of the fruit, it was probably lower than that..
I just added "3 apples" when I put it in MasterCook.
Probably closer to two after they are peeled, trimmed, cored, etc.
AND nearly half the carbs come from the SA's in the erythritol.
In any case, it's a heckuva lot lower than a commercial apple tart!
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Old 10-23-2010, 03:17 PM   #9
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Oh DH would fall over in a dead faint if I served that up to him - and he might also look you up and give you a kiss, Carolyn!

I'll have to try it while my stepson is here over the T'giving holidays. One more mouth to help eat it up is always a good idea on these treats!
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Old 10-23-2010, 05:09 PM   #10
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Geez, Carolyn, you could AT LEAST post the picture big enough so that we could see it! It's so small!
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Old 10-24-2010, 09:07 AM   #11
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For anything this luscious looking, the bigger the better.
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Old 10-24-2010, 01:45 PM   #12
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LOL..On the picture size, I'm picture handicapped..I was delighted it actually showed up.

Char: You are so sweet..Let me know how you like it.
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Old 10-24-2010, 02:25 PM   #13
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Thanks Carolyn

The picture is gorgeous and I'll be trying this one after
we eat up the jam cake.
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Old 10-24-2010, 03:49 PM   #14
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That is gorgeous! It does occur to me though, in RL, how thick is the crust? Would there be any economy with the carbs from the crust in reducing the amount of the crust? So that it's maybe even 1/2 as thick? So that rec. quantity could do 2 pies? Or would it be too thin and break up?
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Old 10-26-2010, 09:27 PM   #15
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For anything this luscious looking, the bigger the better.
I agree. I was only joking with Carolyn. I LOVE this picture. It's awesome!
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Old 10-26-2010, 09:39 PM   #16
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Quote:
Originally Posted by pooticus View Post
That is gorgeous! It does occur to me though, in RL, how thick is the crust? Would there be any economy with the carbs from the crust in reducing the amount of the crust? So that it's maybe even 1/2 as thick? So that rec. quantity could do 2 pies? Or would it be too thin and break up?
Well, the recipe might look tall...LOL, but the cake is only about 1 1/2 high and was in a 10 inch cake pan. The carbiest part is the apples and a person could
use one apple, very thinly sliced to help on the carb count..
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Old 10-26-2010, 10:23 PM   #17
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Can this be frozen once it is made and baked or before baking? And if so, how would you reheat or cook it from frozen? Thank you.

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Old 10-27-2010, 09:16 AM   #18
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Can this be frozen once it is made and baked or before baking? And if so, how would you reheat or cook it from frozen? Thank you.

Mindy
I think you could easily wrap and freeze it after it is baked. I would take it out of the freezer, let it thaw overnight (maybe in the fridge). Wrap in foil and warm at 300 for about 20 minutes.
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Old 10-27-2010, 11:35 AM   #19
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I made this again..However, instead of the apples I used 4 ounces of cream cheese, softened, mixed with one egg, couple Tbs. of sweetener, and put the almond extract in this part.

After the cake was in the pan, I plopped the cream cheese filling on top and sort of swirled it in the batter. Then I had some SF peach jam which I swirled on top of that..Then the almonds.

Very great for a peach cream cheese coffee cake.
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Old 10-27-2010, 07:55 PM   #20
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Hmmmm, yummy!!!
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Old 10-27-2010, 08:02 PM   #21
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THAT LOOKS DEVINE!!!!
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Old 10-28-2010, 03:33 PM   #22
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Quote:
Originally Posted by CarolynF View Post
I think you could easily wrap and freeze it after it is baked. I would take it out of the freezer, let it thaw overnight (maybe in the fridge). Wrap in foil and warm at 300 for about 20 minutes.
Thank you!!! I am going to make this for thanksgiving, hooray!

Mindy
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