Apple Custard Tart
From EatingWell: 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.
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons water
- 6 tablespoons sugar, divided
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 3 medium apples, such as Golden Delicious
- 1/3 cup low-fat cottage cheese
- 3 ounces reduced-fat cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 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: 194 calories; 7 g fat (2 g sat, 3 g mono); 33 mg cholesterol; 30 g carbohydrates; 5 g protein; 2 g fiber; 208 mg sodium; 119 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 1 fat
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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- October 1998