October 10, 2008

Apples + frozen puff pastry dough, thawed + butter + brown sugar = apple tarte Tatin

Most tarte tatin recipes call for between 1/2 to a whole stick of butter. My healthier version only uses enough butter to coat the pan, about 2 teaspoons. And it’s less sugary, using only 1/4 cup sugar instead of the usual 1 cup. What’s even better—it’s supereasy to make.

1. Preheat oven to 400°. Peel, core, and slice 2 pounds apples (Cortland, Gala, or Fuji); set aside.




Nutrition: Calories 201; Fat 10g (sat 2g, mono 2g, poly 6g); Cholesterol 2mg; Protein 2g; Carbohydrate 26g; Sugars 13g; Fiber 1g; Iron 1mg; Sodium 64mg; Calcium 11mg


Frances A. Largeman-Roth, RD, is Health's Senior Food and Nutrition Editor.