Ingredientes para Annas Apple Ginger Pecan Tart
- 1 1/2 cups (3 sticks) unsalted butter
- 4 ounces cream cheese
- 2 1/2 cups all-purpose flour
- 1 cup Splenda Brown Sugar Blend
- 2 large eggs
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- a pinch fine salt
- 4-5 medium baking apples
- 1/2 cup pecan halves
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Cómo preparar Annas Apple Ginger Pecan Tart
- **Make the Crust:** In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 4 ounces cream cheese until light and fluffy.
- Gradually add 2 1/2 cups all-purpose flour, mixing until a dough forms.
- Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours, or until firm.
- **Preheat oven to 375°F (190°C).**
- On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Carefully transfer the dough to an 8-inch removable-bottom fluted tart pan. Trim and crimp the edges.
- **Freeze the tart shell** for 15-20 minutes while you prepare the filling.
- **Make the Filling:** In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup Splenda Brown Sugar Blend until smooth.
- Add 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt.
- **Assemble the Tart:** Remove the frozen tart shell from the freezer. Arrange 4-5 medium apples (peeled, cored, and thinly sliced) and 1/2 cup pecan halves evenly in the tart shell.
- Gently pour the filling over the apples and pecans.
- **Bake:** Place the tart on a baking sheet and bake for 40-50 minutes, or until the crust is golden brown and the filling is set (no longer jiggles).
- **Cool:** Let the tart cool completely in the pan for at least 1 hour before slicing and serving.
- Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
37g
Fat
74g
Carbs
9g
