It’s no secret that one of Patti LaBelle’s favorite places to be is in the kitchen (and she makes a mean sweet potato pie!). But just like you, LaBelle must keep her type 2 diabetes management in mind when she’s filling up her plate. Now, you too can be a carb-smart diva in the kitchen with her new cookbook Desserts LaBelle: Soulful Sweets to Sing About (buy it here!), in which the foodie dedicates an entire chapter to diabetes-friendly sweets. We love her Free-Form Apple Tart, which uses light sour cream and just a little butter to keep calories in check. Anyone can make it—the best part about this recipe is that its beauty comes from imperfection.
Here’s what you’ll need:
- 1 1/3 cups all-purpose flour
- 1/4 tsp. salt
- 3 Tbsp. ice water
- 2 Tbsp. light sour cream
- 5 Tbsp. chilled unsalted butter, cut into 1/2-inch cubes
- 3 tsp. unsalted butter, divided
- 2 baking apples, such as Golden Delicious or Fuji, peeled, cored, and cut into 1/4-inch-thick wedges
- 2 Tbsp. very finely chopped pecans or walnuts (If you have a food processor, use it to chop the nuts; it’s much quicker.)
- 1 Tbsp. granulated no-calorie sweetener for baking, such as Splenda (Tip: Not a fan of sugar substitute? Use 1 Tbsp. granulated sugar. This will add 4 calories and 1 gram carbohydrate to the total serving.)
- 5 cups vanilla low-fat frozen yogurt (optional)
Now get cooking:
- Preheat oven to 400°F with rack in center. For the dough, in a medium bowl whisk together the flour and salt. In a small bowl whisk together the water and sour cream. Add the 5 Tbsp. chilled butter to the flour mixture and cut it in with a pastry blender or two knives until the mixture is crumbly. Gradually stir in the sour cream mixture until it clumps together. The dough should be moist, pliable, and not cracking. If it is too dry, stir in more ice water, 1 tsp. at a time. Shape dough into a flat disk, wrap in plastic, and refrigerate 30 minutes to 1 hour.
- For the filling, melt 1 tsp. of the 3 tsp. butter in a 10-inch nonstick skillet over medium. Add the apples and cook, stirring occasionally, until they begin to soften, about 5 minutes. Remove from heat and let cool completely.
- On a lightly floured work surface, roll dough into an 11- to 12-inch-diameter circle that is about 1/8th inch thick; sprinkle with pecans, leaving a 1-inch-wide border. Set aside the smallest apple wedges. Arrange the remaining apple wedges in a large circle about 1 inch from the edge, overlapping apples as needed. Use the smaller wedges to fill the empty center. Sprinkle apples with sweetener.
- Gently fold up the edges of the dough to partially cover some of the apples. Cut the remaining 2 tsp. butter into small cubes; dot the exposed apples.
- Transfer tart onto an ungreased rimless baking sheet. Bake 30 to 35 minutes or until the crust is golden brown and the apples are just tender. Let stand about 5 minutes.
And you’re done! Cut the tart into 10 slices and serve warm—with frozen yogurt, if you’d like.