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Maple-Glazed Apple Tart

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1 teaspoon dry yeast
  • 1 tablespoon maple syrup
  • 1/2 cup warm water (105° to 115°)
  • 1 1/2 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon walnut oil or vegetable oil, divided
  • Vegetable cooking spray
  • 1 pound peeled Granny Smith apples, cored and thinly sliced
  • 1/4 cup chopped walnuts
  • 1/2 cup maple syrup

Nutrition Information

  • calories 208
  • caloriesfromfat 20 %
  • fat 4.7 g
  • satfat 0.5 g
  • monofat 1.4 g
  • polyfat 2.3 g
  • protein 4.2 g
  • carbohydrate 38.2 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 296 mg
  • calcium 24 mg

How to Make It

  1. Dissolve yeast and 1 tablespoon of syrup in warm water in a small bowl, and let stand 10 minutes.

  2. Combine flour and salt in food processor. With processor on, slowly add yeast mixture and 2 1/2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball.

  3. Turn dough out onto a lightly floured surface, and knead lightly 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12-inch circle; place on a baking sheet coated with cooking spray. Brush dough with remaining oil; let dough rise 30 minutes or until puffy.

  4. Arrange apple slices, overlapping, in a circular pattern over dough. Bake at 425° for 10 minutes. Sprinkle walnuts over apple slices, and bake an additional 10 minutes. Remove from oven; set aside.

  5. Place 1/2 cup of syrup in a small, heavy saucepan, and cook over medium-high heat until the syrup reaches thread stage (230°). Remove from heat, and let the syrup cool slightly (about 1 minute). Drizzle syrup over apple. Serve warm.