Ashley’s Autumn Apple Tart

It’s autumn and North Carolina apples are in season. Because it uses custard as the base, this apple tart is inexpensive, uses readily available ingredients, a nominal amount of time, and little-to-no culinary experience. The recipe is unique in that it may seem decadently indulgent, but in reality it is low in fat, high fiber, and flourless. This enables those with dietary restrictions to enjoy the sweeter side of life without compromising the flavor and texture commonly found in glutinous sweets. All of the ingredients in the basic recipe can be acquired from the UNCG Marketplace. The list of suggestions is purely optional, but if used the final tart will have a richer, fuller flavor.

Basic Tart:

- 4 eggs

- ½ cup sugar

- ¼ cup whole milk

- ¼ cup apple juice

- 1 cup almonds (crushed if available)

- 2 tablespoons butter

- a pinch of salt

Suggestions:

- add a dash of cinnamon

- replace white sugar with brown sugar

- replace milk with cream

- replace apple juice with cider

- garnish with sliced apples and powdered sugar

1. If the almonds are whole or sliced, pulverize them to a flour-like consistency. This can be easily done in a food processor, if available. I accomplish this by keeping the almonds in the plastic bag in which they came and smashing them repeatedly between two textbooks.

2. Set the oven to bake and preheat to 400°F.

3. In a mixing bowl, beat eggs, then add sugar. Once sugar is dissolved, add milk, almonds, and apple juice.

4. In a small, oven-safe pan, melt butter on low heat. Once butter is melted, add contents of mixing bowl to the pan, gently turning until the pastry begins to become solid.

5. Once the center of the tart have set, (meaning it has become slightly hardened, yet still flexible) sprinkle a little more sugar on top, and transfer the pastry to the oven for 15 to 20 minutes (or until the tart is solid).

• If available, place sliced apples on the top of the tart before placing in the oven. Style the apples by fanning them out from the center, overlapping slightly. Sprinkle an additional dash of cinnamon and brown sugar to give the apples additional color and flavor.

6. Broil for around 1 minute; until the top is golden brown. Remove from the oven and let cool for 5 minutes.

7. If available, dust the tart with powdered sugar and serve.

A version of this article appeared in print on November 3, 2009 on page 16 of The Carolinian.