So when you buy refrigerated pie crusts you get two in a package. I used one to make a quiche… and you can’t just let the other crust go to waste. I guess I’m saying that I had to make an entire apple tart and eat the whole thing. It was fate.
About 150 calories per serving!!
1 9″ refrigerated pie crust
1/4 cup smart balance light
1 gala apple
2 tsp cinnamon
6 packets splenda
Preheat oven to 350 degrees. Lay the pie crust on a baking sheet.
Peel (or don’t, its your tart) the apple and remove the core. Slice into 1/4 inch slices.
Melt 3 tbsp of the smart balance for about 30 seconds. Stir in 1/4 tsp cinnamon and 3 packets of splenda into melted butter. Brush or spoon the melted butter mixture onto crust. Lay sliced apples on the tart, layering them from the center out until you almost reach the end of the crust. Melt remaining smart balance and stir in remaining cinnamon and splenda. Pour over layered apples. Fold crust ends over top of apple mixture.
Bake for 25 minutes until crust is golden brown.