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No Added Sugar Apple Tart Print E-mail

Most apple pies and tarts start with tart apples and then put a lot of sugar on them. We thought we'd try to make this tart without extra refined sugar. We chose Gala apples because they are sweet and crisp then used apple juice for the sweetener.

{Makes 6-8 servings}

You'll need:

  • 1 pie crust
  • 5 Gala apples
  • A little lemon juice or apple vinegar
  • 1 can of concentrated unsweetened apple juice
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of nutmeg
  • 2 tablespoons of Minute Tapioca
  • Cooking spray
  • 2 tablespoons of butter - melted
  • 1 egg white or egg substitute
  • A little adult help


  • A mortar and pestle or mini prep processor
  • A large bowl
  • A spoon
  • Hot pads
  • A 10" tart pan or pie pan
  • A fork
  • A pastry brush
  • A cookie sheet

  1. Heat the oven to 350 degrees F.
  2. Crush the tapioca in the mortar or mini-prep until it is a chunky powder. Tapioca absorbs moisture and will make the apple juice set up.
  3. Wash the apples and cut them into 1/4-inch slices. Leave the skin on. As you cut the apples, put them in a bowl of cold water with a squeeze of lemon.
  4. Drain water from the apples. Put them back in the bowl and add 1/2 cup of the apple juice, the cinnamon and nutmeg. Mix well.
  5. Spray the tart pan with cooking spray. Make sure all the corners are lightly greased. We used the pastry brush to spread the spray around.
  6. Place the pie crust into the pan and gently pat the dough into the sides. If you have extra on the edges, roll it down into the pan and pat again.
  7. Poke some holes in the bottom of the pie crust. Then brush it with the egg white.
  8. Bake the crust "blind" for 10 minutes.
  9. Take the crust out of the oven. Give it a chance to cool a little, then sprinkle the bottom of the crust with the powdered tapioca.
  10. Arrange the apples like petals starting from the outside of the pan and moving toward the center. Hang onto the juice, you'll use it later.
  11. Put the tart back into the oven and bake for 35-45 minutes or until the apples are soft and the crust is golden brown. Putting the cookie sheet on a lower rack will keep any drips from burning on the bottom of the oven.
  12. Melt the butter and mix with the left over apple juice mixture.
  13. Here's the part that where the adult help is necessary. After the tart has been baking for 20 minutes, gently pour the rest of the juice over the apples. Continue to bake.
  14. Use the hot pads to take the tart out of the oven. Let it cool for about 5 minutes and serve. Vanilla ice cream is a good complement to this lovely dessert.