Phyllo is a wonderful substitute for the high fat pate sucree or pate brisee
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- 1Preheat oven to 350 degrees.
- 2Place 1 sheet of phyllo dough on parchment paper (keep remainder covered w/ a damp paper towel). Use a pastry bruch, lightly coat the phyllo dough with some butter.
- 3Place 2nd sheet on top and brush with more butter, repeat with the remaining phyllo and butter.
- 4Coat four 4" tart pans (w/ removable bottoms) with nonstick spray.
- 5Use a 6" pastry ring, cut out 4 circles from the phyllo dough. Fit each in a tart pan.
- 6Place a circle of parchment paper in each pan, hold it down with rice or dry beans. Blind bake the pans on a baking sheet for 10 minutes, then remove from oven and remove weights carefully.
- 7Raise the temperature to 375.
- 8Spread 1 tbsp of jam on bottom of each tart, arrange 20 of the apricot slices in each, fitting them tightly. Sprinkle 1 tsp of sugar over the top of each tart.
- 9Bake for 20 minutes, or until the apricots are cooked and the top if nicely glazed. Serve warm or at room temperature.
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Nutritional Facts for Apricot Tart ( Tarte Aux Abricots) Low Fat
Serving Size: 1 (133 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 181.5
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 1.5 g
- Cholesterol 5.0 mg
- Sodium 102.7 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 2.1 g
- Sugars 19.9 g
- Protein 2.7 g