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Apple Custard Tart
1 h 30 m
EatingWell Test Kitchen
“Pureed low-fat cottage cheese and reduced-fat cream cheese turns into a rich-tasting—but low-fat—custard in this fall favorite.”
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
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
1To make crust: Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with cooking spray.
2Spread oats in a pie pan; bake until toasted, 7 to 15 minutes. Let cool. Process in a food processor until finely ground.
3Stir 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.
4Turn 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.
5Bake crust until firm, 8 to 12 minutes. Remove foil or parchment and weights; cool on a wire rack.
6To 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.
7Meanwhile, 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.
8Bake 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.