(4) Rate it
- 0:35 Prep
- 0:15 Cook
- 8 Servings
- Advanced
Featherlight and topped with tart apple and sweet, nutty almonds, this is a quick, low-fat version of the French ‘tarte fine’.
Ingredients
- 4 sheets fresh filo pastry
- Olive oil spray
- 2 tablespoons apricot jam or other fruit jam
- 2 Granny Smith apples
- 1 eggwhite
- 2 tablespoons icing sugar
- 1/2 cup (40g) flaked almonds
- 1/3 cup (25g) shredded coconut
Method
- Step 1Preheat oven to 200C and line a baking tray with baking paper.
- Step 2Spray 1 filo sheet with olive oil, top with another sheet, and spray again. Fold into quarters to form one long rectangle. Repeat with remaining filo. Spray lightly with oil and spread with jam.
- Step 3Peel, core and quarter apples, then cut into very thin slices (a mandoline is ideal). Arrange slices so they are overlapping down the centre of the pastry. Bake for 5 minutes until apple is just tender.
- Step 4Whisk eggwhite until frothy. Whisk in sugar, then toss with nuts and coconut. Remove almonds and coconut from eggwhite mixture and scatter over tarts. Discard any excess eggwhite.
- Step 5Place tarts on the tray and bake for 6-8 minutes until pastry and almonds are golden. (Cover the tart edges with foil if browning too quickly.) Cut into slices and serve warm.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
520 kj
Energy
6g
Fat Total
2.1g
Saturated Fat
1.5g
Fibre
2.7g
Protein
59mg
Sodium
14.7g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Jonathon Gregson
- Publication: Taste.com.au
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