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A close-up view of a freshly baked apple tart in a red tart pan, showcasing layers of thinly sliced apples arranged in a circular pattern, with a light dusting of sugar and cinnamon on top. The tart sits on a patterned cloth, adding a cozy, homemade feel.

Buttery Apple Tart That’s WW-Friendly

Nesting Lane
Buttery Apple Tart That’s WW-Friendly and Perfect for Fall is the ultimate cozy dessert with a flaky crust and tender apples.
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Prep Time 15 minutes
Cook Time 45 minutes
Refrigerate 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

Cookie Sheet
Large Bowl
Pastry Cutter
Plastic Wrap
Rolling Pin
Wax Paper
Tart Pan
Measuring Spoons
Measuring Cup

Ingredients
 

  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  • 4 tablespoon unsalted butter cold, divided
  • ⅓ cup 1% low fat buttermilk
  • 2 tablespoon all-purpose flour  for rolling out dough
  • 4 large granny smith apples
  • 2 teaspoon fresh lemon juice
  • ¼ cup sugar
  • 1 tablespoon fat-free caramel topping

Instructions
 

  • Preheat the oven to 400ºF. Place the oven rack in the lowest position and put a cookie sheet on the rack to heat.
  • In a large bowl, place 1 cup of flour and the salt.
  • Cut 3 tablespoons of cold butter into 4 or 5 pieces.
  • Using a pastry cutter or fork, work the butter into the flour mixture until the butter pieces are small, like peas.
  • Add the buttermilk to the flour mixture and work the dough until it starts to come together. Be careful not to overwork it; you should still see small pieces of butter.
  • Gather the dough into a ball and wrap it in plastic wrap.
  • Pat the dough into a flat, round shape like a hamburger. Chill the dough in the refrigerator for at least 20 minutes or up to 2 days.
  • To roll out the dough, dust a large piece of wax paper with flour. Place the dough in the center.
  • Dust the top of the dough with flour and cover it with another large piece of wax paper.
  • Roll the dough out into a circle that is 11 or 12 inches wide.
  • Remove the wax paper and place the dough in a 10-inch round cake or tart pan. Press the edges into a scalloped shape if you like.
  • Chill the dough in the pan for at least 20 minutes or up to 2 days.
  • Peel, core, and slice the apples into ⅛-inch thick slices. Place the slices in a bowl as you work and sprinkle them with lemon juice.
  • Arrange the apple slices in the pan, starting at the outside edge and working inwards, so they overlap tightly in concentric circles like a rose.
  • Sprinkle the sugar evenly over the top of the apples.
  • Dot the tart with the remaining 1 tablespoon of butter, cut into small pieces.
  • Place the tart on the heated cookie sheet and bake until the apples are tender but not mushy, about 40 to 45 minutes. If the apples start to brown too much, cover the tart loosely with aluminum foil and continue baking.
  • Remove the tart from the oven and let it cool slightly.
  • Drizzle the caramel topping over the tart.
  • Slice the tart into 8 pieces and serve immediately.

Notes

7 Points (2022/2024 Plan)
MyWW Points: 7 Blue Plan and 9 Green Plan
7 WW Freestyle Points and 9 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on their official app.
 

Nutrition

Calories: 206kcalCarbohydrates: 37gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 58mgPotassium: 156mgFiber: 3gSugar: 18gVitamin A: 240IUVitamin C: 6mgCalcium: 23mgIron: 1mg
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