|1 cup all-purpose flour, plus 2 tbsp for rolling out dough|
|1⁄8 tsp salt|
|4 tbsp cold butter, divided|
|1⁄3 cup cold low-fat buttermilk|
|4 large Granny Smith apple|
|2 tsp lemon juice, freshly squeezed|
|1⁄4 cup white sugar|
|1 tbsp fat-free caramel sauce|
- Combine 1 cup flour and salt in a large bowl. Cube 3 tablespoons butter, then cut it in with a pastry cutter or fork until the pieces of butter are the size of small peas. Stir in buttermilk just until the dough starts to come together (do not overwork; pieces of butter should still be visible). Shape dough into a ball, flatten it into a disk, and wrap well with plastic wrap. Refrigerate for at least 20 minutes or up to 2 days.
- To roll out the dough: Dust a large piece of parchment or waxed paper with flour and put the dough in the middle. Dust the top with flour and place a second large piece of parchment or waxed paper on top. Roll out into an 11-12 inch circle. Remove dough from the paper and press it into a tart pan. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 2 days.
- Arrange an oven rack in the lowest position, place a baking sheet on the rack, and preheat to 400 degrees F (205 degrees C).
- Peel, core, and slice apples into 1/8 inch thick slices, placing them in a bowl as you work and sprinkling with lemon juice to keep them from turning brown. Arrange apple slices in a circle starting around the outside of the pan, overlapping the pieces so it looks like a rose. Evenly sprinkle with sugar and dot with remaining 1 tablespoon butter.
- Bake on the heated baking sheet for 40 to 45 minutes or until the apples are tender, but not mushy. If the apples start to get too brown, loosely place a piece of aluminum foil over the tart and continue baking. Remove from the oven to cool. Drizzle with caramel, slice into 8 pieces, and serve immediately.
- Per serving: 6 SmartPoints; 6 PointsPlus; 4 POINTS (old)
Source : allrecipes.com