GardenCuisine Apple Custard Tart

[Guest guest]

* Exported from MasterCook *

 

Apple Custard Tart

 

Recipe By :GARDEN CUISINE by Paul Wenner

Serving Size : 12 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

1 cup rolled oats -- regular

1/2 cup chopped walnuts

1/4 cup pure maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon salt

APPLE CUSTARD:

24 ounce unsweetened applesauce

1/2 cup Sucanat

2 1/2 tablespoons agar flakes

1/4 teaspoon cinnamon

1 cup skim milk or alternative

1 teaspoon vanilla

SWEET WHITE SAUCE:

1/2 cup skim milk or alternative

1 tablespoon Sucanat

2 teaspoons cornstarch

pinch salt

GLAZE:

1/2 cup white grape juice concentrate

2 teaspoons cornstarch

1/8 teaspoon cinnamon

FRUIT TOPPING:

1 banana -- sliced

10 fresh strawberries -- sliced

30 blueberries

1 kiwi fruit -- peeled and sliced

 

Combine the rolled oats, walnuts, maple syrup, cinnamon, ginger, and salt. Press

into a 10-inch pie plate and bake 8 minutes. Remove from the oven and set aside.

 

In a saucepan, mix the applesauce, Sucanat, agar flakes, and cinnamon. Bring to

a simmer and cook 5 minutes. Remove from the heat and add the milk and vanilla.

Mix well, then pour into the baked crust.

 

To make the sweet white sauce, combine the milk, Sucanat, cornstarch, and salt

in a saucepan. Heat gently, stirring constantly, until thickened. Spread evenly

over the tart.

 

Combine the white grape juice concentrate, cornstarch, and cinnamon in a

saucepan and heat, stirring constantly, until clear and thickened. Before

serving, spread the glaze evenly over the top of the tart. Chill thoroughly. Top

with the sliced banana, strawberries, blueberries, kiwi, or other in-season

fresh fruit.

 

Description:

" MAKES 1 10-INCH TART "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 323 Calories; 5g Fat (12.5% calories from

fat); 5g Protein; 72g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 69mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fruit; 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 866 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Hello All!!

 

Can someone please tell me what " sucanat " is??

 

I have never heard of it here in Australia!!

 

Thanks,

Scott.

 

 

<kitpathPat Hanneman

veg-recipes

GardenCuisine Apple Custard Tart

10 Jun 2001 21:27:17 Pacific Standard Time

 

 

* Exported from MasterCook *

 

Apple Custard Tart

 

Recipe By :GARDEN CUISINE by Paul Wenner

Serving Size : 12 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

1 cup rolled oats -- regular

1/2 cup chopped walnuts

1/4 cup pure maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon salt

APPLE CUSTARD:

24 ounce unsweetened applesauce

1/2 cup Sucanat

2 1/2 tablespoons agar flakes

1/4 teaspoon cinnamon

1 cup skim milk or alternative

1 teaspoon vanilla

SWEET WHITE SAUCE:

1/2 cup skim milk or alternative

1 tablespoon Sucanat

2 teaspoons cornstarch

pinch salt

GLAZE:

1/2 cup white grape juice concentrate

2 teaspoons cornstarch

1/8 teaspoon cinnamon

FRUIT TOPPING:

1 banana -- sliced

10 fresh strawberries -- sliced

30 blueberries

1 kiwi fruit -- peeled and sliced

 

Combine the rolled oats, walnuts, maple syrup, cinnamon, ginger, and salt.

Press into a 10-inch pie plate and bake 8 minutes. Remove from the oven and

set aside.

 

In a saucepan, mix the applesauce, Sucanat, agar flakes, and cinnamon. Bring

to a simmer and cook 5 minutes. Remove from the heat and add the milk and

vanilla. Mix well, then pour into the baked crust.

 

To make the sweet white sauce, combine the milk, Sucanat, cornstarch, and

salt in a saucepan. Heat gently, stirring constantly, until thickened.

Spread evenly over the tart.

 

Combine the white grape juice concentrate, cornstarch, and cinnamon in a

saucepan and heat, stirring constantly, until clear and thickened. Before

serving, spread the glaze evenly over the top of the tart. Chill thoroughly.

Top with the sliced banana, strawberries, blueberries, kiwi, or other

in-season fresh fruit.

 

Description:

" MAKES 1 10-INCH TART "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 323 Calories; 5g Fat (12.5% calories

from fat); 5g Protein; 72g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

69mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fruit; 1/2 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 866 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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