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    You are in: Home / Recipes / Apple and Rosemary Tart Recipe
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    Apple and Rosemary Tart

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on November 17, 2007

      I made a tiny tart for myself and my mother today. I used margarine to try to make it a bit more healthy and used splenda also. To make the dough easier to roll out I put it in the fridge for about and hour or so. I really dont know how I feel about the additon of rosemary. My mother really did not like it, but she a pureist when it comes to her desserts, or any food for that matter. But this is def. a nice recipe if you are up for a change from you usual apple pie!

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    • on January 26, 2007

      This was a great pie - the rosemary was very subtle, and just in the background of taste, as herbs should be!! (I did use only 2 teaspoons of rosemary instead of 1 tablespoon - my hubby is not too keen when it is too strong!) Don't be scared to try it - we served it with the cheese course, well why not......"Apple pie without some Cheese is like a Kiss without a Squeeze" is an old Yokshire saying we have!! I will make it again, but I will try adding the rosemary to the pastry; I make herb pastry all the time & it's nice when the herbs just crisp up a it & brown a tinge on the pastry edges. Lovely recipe, thanks Chef Kate! Gone into my cookbook.

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    Nutritional Facts for Apple and Rosemary Tart

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 402.9
     
    Calories from Fat 133
    33%
    Total Fat 14.8 g
    22%
    Saturated Fat 8.8 g
    44%
    Cholesterol 70.8 mg
    23%
    Sodium 209.6 mg
    8%
    Total Carbohydrate 65.2 g
    21%
    Dietary Fiber 4.2 g
    16%
    Sugars 36.7 g
    146%
    Protein 4.7 g
    9%

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