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Apple Custard Tart
Apple Custard Tart
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From: EatingWell Magazine, October 1998
Pureed low-fat cottage cheese and reduced-fat cream cheese turns into a rich-tasting—but low-fat—custard in this fall favorite.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Crust
- ½ cup old-fashioned oats
- ½ cup all-purpose flour
- 2 tablespoons sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons water
- Filling
- 6 tablespoons sugar, divided
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 3 medium apples, such as Golden Delicious
- ⅓ cup low-fat cottage cheese
- 3 ounces reduced-fat cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
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Active
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Ready In
- To make crust: Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with cooking spray.
- Spread oats in a pie pan; bake until toasted, 7 to 15 minutes. Let cool. Process in a food processor until finely ground.
- Stir together ground oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and mix with a fork or your fingers until crumbly. Use a fork to stir in water, 1 tablespoon at a time, until the dough just comes together.
- Turn the dough out onto a floured surface; knead 7 to 8 times. Roll dough out into an 11-inch circle. Transfer the dough to prepared pan, pressing to fit. Trim edges. Prick bottom of the crust in a few places with a fork and line with foil or parchment paper. Fill with pie weights, dry beans or rice.
- Bake crust until firm, 8 to 12 minutes. Remove foil or parchment and weights; cool on a wire rack.
- To make filling: Mix 3 tablespoons sugar, lemon zest and juice and cinnamon in a bowl. Peel, core and cut apples lengthwise into 12 wedges each, tossing the apples in sugar mixture as you work. Arrange the apples in a single layer in prebaked crust and drizzle with any liquid from bowl. Place pan on a baking sheet and bake until the apples are tender but still hold their shape, 20 to 25 minutes.
- Meanwhile, puree cottage cheese in a food processor until smooth. Add cream cheese, egg, vanilla, salt and remaining 3 tablespoons sugar; process until smooth. Pour over the apples.
- Bake the tart until custard is set, 15 to 20 minutes more. Let cool on a wire rack for 20 to 25 minutes. Serve warm or chilled.
- Per serving: 193 calories; 6 g fat(2 g sat); 2 g fiber; 31 g carbohydrates; 4 g protein; 11 mcg folate; 29 mg cholesterol; 20 g sugars; 127 IU vitamin A; 4 mg vitamin C; 54 mg calcium; 1 mg iron; 215 mg sodium; 132 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 2 other carbohydrate, 1 fat
