"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Apple Yogurt Tart Recipe

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This recipe for Apple Yogurt Tart, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan, Joe Calabro
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ready to use 9" pie crust (half of 15 oz box);
FOR APPLE FILLING:
3 large Washington State apples, peeled & sliced;
1 Tbsp butter, cut into small pieces;
1/3 cup sugar;
2 Tbsp all-purpose flour;
1/4 tsp ground cinnnamon;
1/4 tsp nutmeg;
1/4 tsp salt.
FOR YOGURT TOPPING:
1 cup Dannon Plain Lowfat Yogurt;
1/2 cup walnuts (optional);
2 Tbsp all-purpose flour;
1/2 tsp vanilla extract;
1/4 tsp salt;
1/3 cup sugar
1 egg

Directions:
Directions:
Start with 1 ready-to-use-9-inch pie crust (half of 15 oz. box), unbaked. Press unbaked pie crust onto bottom and up side of 9" quiche pan or pie plate. Flute edge and set aside while preparing Apple Filling.

For Apple Filling, in a large bowl toss apple slices with butter, sugar, flour, cinnamon, nutmeg and salt. Spoon into pastry-lined pan. Bake at 350 degrees for 30 minutes or until edge of crust is lightly browned. Remove from oven and set aside while preparing Yogurt Topping.

For the Yogurt Topping, in a medium bowl combine yogurt, egg, sugar, flour, vanilla extract and salt, beating with fork or wire whisk until blended. Pour evenly over hot apple tart. If desired, arrange walnluts over top. Bake at 350 degrees additional 10 minutes. Cool completely before serving.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
This is one of Gina's absolute favorite recipes from Grandma!

 

 

 

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