低醣肉桂蘋果塔 Low-carb Cinnamon Apple Tart

含製作方法和營養標籤(Including instructions and nutrition label)
繼續雙語閱讀|Read in Mandarin & English

前幾天我在研究生酮/低醣甜點,我想要做個不是蛋糕類的甜點給先生吃,事出原由請看這篇日記。總之,我在 Instagram、Pinterest 和 Google 上搜尋一番後,找到幾個很不錯的肉桂蘋果組合的食譜,最後我決定試做 Mellissa Sevigny 的肉桂蘋果塔,她的網站上有很多厲害的食譜,有興趣學習低醣飲食的人,一定要去看看。

A couple days ago I was researching keto/low-carb desserts because I wanted to make something other than cakes for my husband, if you want to know why please read my diary here.  So I had a thorough look on Instagram, Pinterest and Google and finally found a few recipes using the combination of cinnamon and apples that looked quite tasty and I ended up trying this amazing tart recipe by Mellissa Sevigny. She has many incredible low-carb recipes on her website I breath I’m hungry. Definitely go check it out if you want to learn more about low-carb cuisine.

 

我按照自己的喜好小小挑整了一下食譜,能發現這個食譜實在是太開心了,因為這個塔超級好吃,我跟我先生都很喜歡。也因為太好吃了,第一次做完我們竟然不小心吃掉半個塔!昨天我又做了一次,這次有拍照和作筆記,所以趕緊把食譜寫起來和大家分享。這次烤的時候故意和第一次有些做法不一樣,想看看哪個版本比較好吃,接下來我也會解說。不知道大家住的地方天氣如何,都柏林已經很冷了,吃飽飯後泡個熱咖啡,吃一片肉桂蘋果塔簡直太享受,把一天的煩躁和疲乏都趕走了~如果你在吃低醣飲食的話,強烈建議你烤這個塔,寵溺一下自己!

I modified it a little bit to my liking.  I was so happy that I gave it a shot because the tart was absolutely scrummy! My husband liked it very much and so did I. It was so good we accidentally ate half of the tart the first time. Yesterday I tried to make it again and this time I took pictures and notes so I could write up this recipe. I did a few things a bit differently this time so I could compared the result and tell you what I think is the best. I don’t know about you, but it’s getting colder here in Dublin. A slice of cinnamon apple tart with a cup of hot coffee after dinner can beat any anxiety and fatigue of the day. I strongly suggest you to try this and give your low-carb diet some sweet treat.

 

來看一下需要的材料有哪些(一個塔;8 等分):

塔底

  1. 110 克 無鹽奶油(融化)*
  2. 2 杯 烘焙用杏仁粉
  3. 1/3 顆粒赤藻醣醇
  4. 1 茶匙 肉桂粉

 

蘋果肉桂餡

  1. 3 杯 澳洲青蘋果薄片(去皮、去核,3 杯大概是兩顆中型蘋果的量)
  2. 1/2 茶匙 檸檬汁*
  3. 3 滴 甜菊糖滴液*
  4. 50 克 無鹽奶油(融化)
  5. 1/2 茶匙 肉桂粉
  6. 1/4 杯 赤藻醣醇

 

灑料

  1. 1/2 匙 赤藻醣醇*
  2. 1/4 茶匙 肉桂粉

*我用的是愛爾蘭金凱利草飼奶油

*只要是青蘋果都可以,大概一個拳頭大小,這裡用青蘋果是因為青蘋果酸度較高,烤完後也不會像紅蘋果口感糊糊的。

*第二次烤的時候我沒加檸檬汁,但是吃過兩種版本後,我覺得有加比較好吃,檸檬汁的酸度讓內餡吃起來更爽口。

*甜菊糖滴液可以中和赤藻醣醇的涼感後味,所以我做低醣烘焙的時候都會混著兩種代糖用,多加幾滴也會讓甜點再甜一咪咪。

*使用顆粒狀的赤藻糖醇可以做出閃亮的表面,你也可以用粉末狀的代糖,整體感覺會變高級。

 

Now let’s see what ingredients you need.

Ingredients(Makes 1 tart, 8 servings):

Crust

  1. 110 grams of unsalted butter, melted*
  2. 2 cups of almond flour
  3. 1/3 cup of Erythritol sweetener
  4. 1 tsp of ground cinnamon

 

Filling

  1. 3 cups of thinly sliced Granny Smith apples* (peeled and cored. it’s about two medium size apples.)
  2. 1/2 tsp of lemon juice*
  3. 3 drops of Stevia Drops*
  4. 50 grams of unsalted butter
  5. 1/2 tsp of ground cinnamon
  6. 1/4 cup of Erythritol sweetener

 

Topping

  1. 1/2 tbsp of Erythritol sweetener*
  2. 1/4 tsp of ground cinnamon

*I use Kerry Gold’s grass fed unsalted butter

*Any green apples should do, medium apples in the size of a fist. We use green apples here because it packs more acidity and after it’s baked it will not become too mushy like red apples.

*I tried to omit the lemon juice the second time I baked but I prefer adding it, the lemon juice added a bit of acidity into the filling which is refreshing!

*Stevia drops balance the cooling aftertaste of Erythritol so I always add a few drops in my bakes and it also makes the dessert a wee bit sweeter.

*Use granulated Erythritol to create a sparkling effect or you can also use powdered sweetener to give the tart a polish look.

 

作法:

烤箱預熱攝氏 190 度。

塔底:

  1. 將融化的奶油、杏仁粉、代糖和肉桂粉一起加到一個鋼盆。
  2. 攪拌均勻,直到質地開始結小塊。
  3. 將混合好的塔料鋪到 10 吋彈性邊框烤盤,然後邊緣用手按出約 2 公分高的塔緣。
  4. 塔底先獨自烤 5 分鐘,預烤後取出,填入蘋果肉桂餡。

 

蘋果肉桂餡

湯匙鋪料法

  1. 將蘋果薄片和檸檬汁混合均勻。
  2. 將蘋果薄片以圓形放射狀的方式排列,先鋪第一層,每圈可以稍微重疊,然後再依序、平均地往上鋪。鋪好後稍微以湯匙將蘋果按壓到塔上。
  3. 將無鹽奶油、肉桂粉和代糖混合在一起,微波約 1 分鐘後攪拌均勻直至醬料滑順,用湯匙將醬料均勻鋪在蘋果上。

 

懶人版本

  1. 將融化的奶油、檸檬汁、肉桂粉、代糖和蘋果薄片全部加在一起。
  2. 混合均勻,讓蘋果薄片都裹上醬汁。
  3. 將蘋果薄片以圓形放射狀的方式排列,先鋪第一層,每圈可以稍微重疊,然後再依序、平均地往上鋪。鋪好後稍微以湯匙將蘋果按壓到塔上。

 

烘焙

  1. 鋪好蘋果的塔以攝氏 190 度烤 30 分鐘。
  2. 將塔拿出來,用湯匙背面稍微往下壓緊實。
  3. 在塔上蓋上戳洞的烘焙紙或是鋁箔紙,不要包太緊,熱空氣需要流通。
  4. 將烤箱溫度降至攝氏 175 度,再烤 20 分鐘。
  5. 拿掉烘焙紙或是鋁箔紙,再烤 3-5 分鐘,直至表面金黃酥脆。
  6. 從烤箱拿出來。

 

灑料

  1. 混合肉桂粉跟代糖。
  2. 均勻撒在塔上。

 

Instructions:

Preheat the oven at 190 degrees (C)

Crust:

  1. Combine the melted butter, almond flour, sweetener and cinnamon in a large bowl.
  2. Stir well until the ingredients are combined and a bit crumbly.
  3. Press the crust dough firmly into a 10″ spring-form pan. Create a rim about 2 centimeters up the sides of the pan.
  4. Pre-bake the crust for about 5 minutes. Remove from the oven and fill in the apple slices and cinnamon sauce.

 

To Assemble with cinnamon sauce

The Spooning method

  1. Combine the sliced apples and lemon juice in a bowl.
  2. Lay the sliced apples evenly across the bottom of the crust in a circular pattern. Each ring can be partly overlapped. Evenly layer the apple slices until you use up all the slices. Press the apples down lightly when done.
  3. Combine the butter, cinnamon and sweetener in a small bowl and microwave for 1 minute. Mix until smooth and spoon evenly over the top of the apples.

 

The Lazy method

  1. Combine the sliced apples with lemon juice, melted butter, cinnamon and sweetener at once.
  2. Toss and mix well till each apple slice is covered in cinnamon sauce evenly.
  3. Lay the sliced apples evenly across the bottom of the crust in a circular pattern. Each ring can be partly overlapped. Evenly layer the apple slices until you use up all the slices. Press the apples down lightly when done.

 

To bake

  1. Bake the tart for 30 minutes at 190 degrees (C).
  2. Remove the tart and gently press the apples down flat with the back of a spoon.
  3. Cover the tart with a layer of baking paper or tin foil and poked a few hole in the middle. Just slightly cover so the heat can go in.
  4. Reduce the heat to 175 degrees (C) and bake the tart for another 20 minutes.
  5. Remove the baking paper or the tin foil and bake for another 3-5 minutes so the surface of the apple tart is nice and crispy.
  6. Remove from the oven.

 

Topping:

  1. Combine the cinnamon and sweetener.
  2. Sprinkle over the top of the tart.

 

這個肉桂蘋果塔真的很好做,又很美味,如果你想做低醣甜點卻不知從何開始,就做做看這個吧!這個塔可以分成八人分,一份的淨碳水才 7 克。

This cinnamon apple tart is so simple yet scrumptious. If you are still thinking about what low carb desserts you should be making, just go for this one! This recipe yields 1 tart and can be divided into 8 servings, each serving’s net carb is only 7 grams.

 

接著看詳細的步驟解說圖。

Now let’s take a look at the step by step instructions with pictures.

 

首先烤箱預熱攝氏 190 度

Preheat your oven at 190 degree Celsius

P1160168
準備材料 | Prepare the ingredients.

我第二次烤的時候用了混合赤藻糖醇和甜菊糖滴液的一個代糖牌子,所以就沒有另外加甜菊糖滴液了。The second time I baked I omitted the Stevia drops because I used a brand of sugar substitute that mixes Erythritol and Stevia.

 

P1160173
蘋果切薄片 | Slices the apples

 

01
製作塔底 | Make the Crust

 

02
將塔料鋪緊實、推高邊緣 | Pour in the crust, press down firmly and make a rim

 

P1160195
塔底預烤 5 分鐘 | Pre-bake the crust for 5 minutes

 

P1160196
預烤後的塔底 | The pre-baked crust

 

03
將混合了檸檬汁的蘋果片排入塔中,最後以湯匙背面輕壓 | Mix the apple slices with lemon juice, lay in the slices and use the back of a spoon to press down slightly when you’re done

 

04
均勻混合肉桂餡,以湯匙均勻塗抹在蘋果上 | Spoon the cinnamon sauce evenly over the apple slices

 

進烤箱烤 30 分鐘

Bake in the oven for 30 minutes

P1160210
30 分鐘後 | 30 minutes later

 

P1160211
以湯匙背面往下輕壓緊實 | Use the back of a spoon to press down slightly but firmly

 

P1160212
可以看出邊緣壓出深度 | You can see the depth created around the rim

 

P1160215
輕蓋上烘焙紙或鋁箔紙,再烤 20 分鐘 | Slightly covered with a sheet of baking paper or tin foil and bake for another 20 minutes.

 

20 分鐘後,移除烘焙紙或鋁箔紙,再烤 3-5 分鐘,直至表面收乾、金黃。

After 20 minutes, remove the baking paper or the tin foil and bake for another 3-5 minutes until the surface appears nice and golden brown.

 

P1160218
準備撒料 | Prepare the topping

 

P1160228
均勻撒在表面 | Sprinkle evenly

 

✨✨✨✨✨✨✨

P1160217
完成!|Done!

 

可以趁熱享受,也可以放涼後吃。

Serve warm or chilled.

 

P1160238
邊邊有堅果香味,很好吃 | The nutty crust is the best

 

P1160263
開動囉!| Let’s dig in!

 

為了比較兩種準備方法烤出來的結果,我必須兩個塔都試吃哈哈哈。

In order to compare two different methods I had to try two tarts I baked lol.

07
Left: The lazy method VS Right: The Spooning method

看得出來左邊是一次混合餡料,右邊是將料鋪在塔頂,烤出來顏色差很多。

The color difference is quite obvious between the two methods.

 

P1160259
試吃時間 | Taste test

 

05

烤了兩次蘋果塔我也試了兩種填料的方法,第一次我直接把所有的料和蘋果薄片混合均勻,這樣做比用湯匙簡單、快很多,但是烤出來的表面顏色比較淡,整體味道吃起來比較沒有層次,就是滿滿的肉桂香,也很好吃就是了。(圖1)

I tried two different methods when assembling the tarts. The first time I just added everything into the apple slices and tossed it well and laid all the slices in the tart. This method is easier and lazier than using a spoon, the end result is that the top of the bake looks more pale and the entire apple tart is filled with the cinnamon flavor without distinct layers. It is still very tasty though.(Picture 1)

 

用湯匙鋪料雖然比較麻煩,因為肉桂粉、融化奶油和代糖混在一起以後質地變得有點黏稠,所以要花一點耐心才可以均勻地把醬料塗抹在蘋果的最上層,但是這個方法烤出來的塔吃起來比較有深度,可以吃到鬆軟的塔底、蘋果果肉和最上面一層的肉桂和糖粒,層次分明。(圖 2)

The spooning method is a bit more difficult to execute because the paste made out of butter, ground cinnamon and sweetener is a bit thick and it takes some patience to spoon the mixture evenly over the top of the apples. However this method results in a better layered tart of which you can taste the freshness of apple and the top crystal-like layer of cinnamon and sugar.(Picture 2)

 

06

不過兩種都很好吃,尤其是淋了一點低醣焦糖醬!

However they are both extremely satisfying and delicious and it’s even better to enjoy them with some low-carb caramel sauce!

 

好啦~心動嗎?要不要也做做看呢?

Alright, are you excited to try this tart? Hurry up and bake!

P1160269

 

 

營養標籤 Nutrition Facts

lowcarb cinnamon apple tart
1/8 片 熱量 300 大卡、淨碳水 7 克 | 300 calories, 7 grams net carb per serving

 

 

如果你喜歡這篇文章,也請你動動手按讚或是分享,你的鼓勵就是太太最大的動力。
If you like this article, please like it or share it. Your support keeps me going!

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