An elegant French apple tart with a buttery shortcrust pastry, fanned apple slices, and a shiny apricot glaze. Simple to make and visually stunning — with exact carb counts to plan your insulin dose.
Values for 1 slices
Make the pastry: combine flour, sugar, and salt. Rub in cold butter with your fingertips until the mixture resembles breadcrumbs. Add egg yolk and water, mix until dough just comes together. Wrap in cling film and refrigerate 30 min.
Preheat oven to 180°C (350°F). Roll pastry to fit a 24cm (9½") tart tin. Line the tin, prick the base with a fork, and blind bake with baking weights 12 min. Remove weights and bake 5 min more.
Peel, core, and halve apples. Slice each half into thin crescent slices (~3mm). Toss with lemon juice, sugar, and cinnamon.
Arrange apple slices in overlapping concentric circles on the pastry base. Dot with small pieces of butter.
Bake 35–40 min until apples are tender and lightly caramelised at the edges.
Warm apricot jam with 1 tbsp water and brush generously over the tart for a shiny glaze. Serve warm or at room temperature.
Carbs come from pastry (GI ~80), sugar, and apples. If eaten as part of a meal, calculate total carbs for the whole meal together. The butter in the pastry delays the peak slightly. Use your usual dosing method agreed with your care team for a precise dose. Log your response — individual sensitivity to dessert carbs varies greatly.
