No Added Sugar Low Glycemic Festive Apple Cranberry TartReport Violation
No Added Sugar Low Glycemic Festive Apple Cranberry Tart
Serving Size 4 ounce servings
Carbs Per Serving: 10.1 g
Prep Time:<35 minutes
Skill Level: Intermediate
1/2 teaspoon active dry yeast
1 tablespoon warm water (110° to 115°)
2 tablespoons beaten egg
2 tablespoons butter, softened
2 1/2 teaspoons Fructevia, Steviva Blend or a tiny dash of Steviva Brands Pure Stevia Powder
1 teaspoon grated orange peel
3/4 cup plus 2 tablespoons whole grain flour(or almond meal)
1/4 teaspoon salt
1 package (12 ounces) fresh or frozen cranberries
1 1/2 cups chopped dried apples
1 1/2 cups unsweetened apple juice
1/2 cup Fructevia, Steviva Blend or a 1/16th teaspoon Steviva Brands Pure Stevia Powder
1/2 cup water
1/4 teaspoon salt
2 tablespoons Guar Gum or Xanthan Gum
1/3 cup cold water
In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, Fructevia, Steviva Blend or Steviva Brands Pure Stevia Powder and orange peel. Combine flour or almond meal and salt; beat into yeast mixture on low speed just until mixture holds together.
Shape into a ball. Place in a small bowl coated with cooking spray turning once to coat top. Cover and let rise (almond meal will not rise) in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed).
Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan;gently peel off waxed paper.
Line un pricked tart shell with a double thickness of heavy-duty foil.Bake at 375° for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine gums and cold water until smooth; gradually stir into cranberry mixture.
Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting.