Tuesday, April 19, 2011

TWD—A Tourtely Apple Tart-Not Really (Chunky Applesauce with toppings)

TWD--Chunky Applesauce with crumble/frozen yogurt and caramel sauce 4-18-11

I wanted to make this week’s Tuesdays With Dorie recipe, I really, really did.  But with two layers of Dorie’s Sweet Tart Dough, I just couldn’t afford the calories, carbs and fat.  (I’m most annoyed about that!)  Jeanette from The Whimsical Cupcake chose A Tourtely Apple Tart (She’ll have the recipe on her blog.)

Well, I decided to play along as much as I could, so I made the applesauce filling—with a few changes, mostly things I omitted from the recipe.  I left out the browned butter, almonds and raisins and forgot the vanilla, which I was going to put in.  After the apples cooked on the stove, I put them in the food processor and pulsed it a few times until they were broken up, but still chunky.  I used five large Cameo apples and half a Fuji apple to equal the 2 pounds. 


Dorie’s recipe instructs that after the apples cook with the lid on, to cook them another five minutes with the lid off, stirring constantly until all the liquid evaporates.  It took almost another 15 minutes for the liquid to be gone and I did not stir them constantly, but did still quite a bit.  I knew this was cooking the apples more than you’d want them for the tart, but since I was just making applesauce, I knew it would be okay.  I think I may not have had the heat on quite high enough.

DSCF4756I thought the applesauce turned out great.  Especially after I found some unbaked crisp in a baggie in the fridge and decided to bake it on a baking sheet and crumble it on top of some applesauce.  I overbaked some of it, but salvaged enough of it for one serving and it was really good.  I don’t even know what the crisp was for and how long it had been in the fridge (a month or two?).  Usually I label things, but I hadn’t done so with this. 

DSCF4760What a snack this was going to be!  I definitely thought a little scoop of fat free vanilla frozen yogurt was perfectly acceptable and appropriate for this!

DSCF4761Since the apples are cooked with a little brown sugar, my mind turned to caramel—and I remembered a jar of homemade caramel sauce in the fridge.  (Again, I have no idea when I made it or for what, but I know it’s homemade since it’s in an apricot preserves jar.)  It was perfect as a little drizzle on top of this.  What seems like such a decadent dessert is really just a little applesauce with some crumble on top and a little fat free yogurt and a teaspoon of caramel.  I have no idea what the calories and carbs were for this, but I know it hardly had any fat!

Thanks for the tourtely tart pick, Jeanette.  Here’s a little write up of the applesauce I made.

Chunky Applesauce, by Katrina, Baking and Boys!, adapted from Dorie Greenspan’s A Tourtely Apple Tart

2 pounds tart-sweet apples, peeled, cored and cut into 2-inch chunks (I used Cameo apples)

1/3 cup packed light brown sugar

2 tablespoons apple juice

pinch of freshly ground nutmeg

pinch of ground cinnamon

pinch of salt

Put the apples, brown sugar, apple juice and nutmeg in a large saucepan over medium heat.  Cover and bring to a boil.  Keep it cooking at a steady boil with the lid on for about 10 minutes.  Remove the cover and stir frequently, cooking until the liquid evaporates, 10-15 minutes. 

Put the apples in the bowl of a food processor and pulse in short 5-10 second intervals until the apples are the consistency you’d like.  Cool and serve.

DSCF4763Want to see some real tourtely tarts?  Head over to the TWD site to check them out.     


Lisa said...

Mmm, great healthy alternative.

Kayte said...

I can tell...I am going to love this version very very much. Wow.

Anonymous said...

Looks good to me! Nothing beats simple and easy!

Valerie Gamine said...

Yum!! That filling was spectacular, and even though I'm addicted to Dorie's crusts, the filling may be my go-to pseudo applesauce recipe.

Yours looks delicious!

spike. said...

I like your healthier version!

Nicole said...

The filling was pretty good on it's own so I think this is a great variation. Anything with crisp topping has to be good.

Unknown said...

Your adaptation looks every bit as good to me as the actual tart. I think the topping would show off the fruit better than the super-sweet crust, actually. Very nicely done!

Jacque said...

I made one mini dessert with the apple mixture and some leftover tart dough on top and it was delish. This recipe is definitely versatile that way. Yours looks delish and I'll bet the crisp topping was just as good as the tart shell. Nice job!

Flourchild said...

Be still my beating heart and my growling tummie!! This looks amazing! Im going to try and make the tart tomorrow!

peachkins said...

looks good and I love that apple bowl of yours!

Unknown said...

I totally cringed as I added the 2+ sticks of butter to the food processor for Dorie's crust. Eek! Your healthier version sound delicious, and much lighter!

Barbara @ Modern Comfort Food said...

What a great way to cut dessert calories while keeping all the flavor! I've alway been a big fan of apple crisp, could stand to lose a couple of pounds, and should (definitely) follow your lead here!

Megan said...

This is exactly how I like my applesauce! ;)

AmyRuth said...

that looks amazing especially right now. I've had my steamed vegies and I'm trolling for some more nutritious options. However, could seriously have a bowl of that yumminess. Nicely done

Leslie said...

This is the perfect way to do this recipe without it taking hours of work or having to run five miles to burn off the calories. not that I would do that, but I know some people do. It sounds amazing, so much so that I might give it a try!

Mary said...

Yum. I think I might like your variation more than the original.