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 Cuisines > American cuisine > Search results

Apple custard tart

Ingredients:
For the Crust:
1/2 cup 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
For the Filling:
6 tablespoons sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/3 cup lowfat ricotta cheese
3 ounces reduced-fat cream cheese
3 medium apples, peeled and sliced
1 large egg
1 teaspoon vanilla extract
1 pinch salt

Directions:
For the Crust:
Preheat oven to 375 degrees F. Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray. Spread oats in a pie pan; bake for 7 to 15 minutes, or until toasted. Let cool. Process in a food processor until finely ground. In a large bowl, stir together ground oats, flour, sugar, baking powder and salt. Drizzle oil onto dry ingredients and mix with a fork or your fingers until crumbly. Use a fork to stir in water, 1 Tbsp. at a time, until dough just comes together. Turn dough out onto a floured surface; knead 7 to 8 times. Roll dough out into an 11-inch circle. Transfer dough to prepared pan, pressing to fit. Trim edges. Prick bottom of 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 for 8 to 12 minutes, or until firm. Remove foil or parchment and weights; cool on a wire rack.
For the Filling:
In a bowl, mix 3 Tbsp. sugar, lemon juice, lemon zest and cinnamon. Peel, core and cut apples lengthwise into 12 wedges each, tossing apples in sugar mixture as you work. Arrange apples in a single layer in prebaked crust and drizzle with any liquid from bowl. Place pan on a baking sheet and bake for 20 to 25 minutes, or until apples are tender but still hold their shape. Meanwhile, in a food processor, puree ricotta cheese until smooth. Add cream cheese, egg, vanilla, salt and remaining 3 Tbsp. sugar; process until smooth. Pour over apples. Bake tart for 15 to 20 minutes more, or until custard is set. Let cool on a wire rack for 20 to 25 minutes. Serve warm or chilled.
 
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