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“A fantastic sugar free tart that is so delicious, I know everyone will just love it!!”

Ingredients Nutrition


  1. CRUST: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
  2. Preheat oven to 375°F On a lightly floured surface, roll out dough to 1/4 inch thick and line an 8-inch, removeable bottom fluted tart pan. Freeze while preparing filling.
  3. FILLING: Whisk butter and Splenda. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt. Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans. Bake for 40-50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved. Let tart cool for an hour before slicing.
  4. Serve warm, room temperature or chilled.

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