Apple of my eye ...
And the good news is this tasty tarte Tatin is easy on the waistline, too
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APPLE TARTE TATIN
Cosy up with caramel-glazed apples encased in golden pastry for a warming dessert on chilly nights. Top with a dollop of vanilla yoghurt for the ultimate treat. Serves 6; Prep 20 minutes; Cook 35 minutes
Ingredients
■ 3 red apples, peeled, cored, cut into 8 wedges each
■ 30 g reduced-fat oil spread
■ 2 Tbsp brown sugar
■ 1 sheet (170g) frozen reduced fat puff pastry, just thawed
■ 1/2 cup (120g) 99% fat-free plain yoghurt
Method
Preheat oven to 200C. Place apples and 1 tablespoon water in a large frying pan over low heat. Cover and simmer, swirling pan occasionally, for 10 minutes or until apples are just tender.
Drain excess liquid from pan. Dot oil, spread over apples and sprinkle with brown sugar. Swirl pan and increase heat to medium. Cook for 5 minutes or until apples are coated in caramelised sugar. Lightly spray a 20cm round pie dish with oil and arrange apples over base.
Cut pastry into a circle large enough to cover top of pie dish, discarding trimmings. Place pastry circle over apples, tucking edges inside dish. Make a small cut in the top to release any steam when baking.
Place dish on a baking tray and bake for 20 minutes or until pastry is puffed and golden brown. Stand for 5 minutes, then carefully invert tart onto a serving plate. Serve with yoghurt.
Cook’s tip: For a hint of spice, sprinkle a pinch of ground cinnamon over apples with the brown sugar when cooking apples.