Apple-Rice Tart -

Apple-Rice Tart

Ingredients

FOR THE PASTRY:

1¼ cup (300 ml/150 g) all-purpose flour
2 tbsp (30 ml) sugar
Pinch salt
1 egg
¼ cup (50 ml/50 g) butter

FOR THE FILLING:

1 vanilla bean
2 cups (500 ml) milk
Pinch salt
1 tbsp (15 ml) sugar
¾ cup (175 ml/150 g) brown rice
1 piece lemon zest
3 eggs, separated
4 tart apples
2 whole cloves
1 cinnamon stick
¼ cup (50 ml) each dry white wine and water
Sweetener
3 tbsp (45 ml) slivered almonds

Details

Serves: 12

Method

Knead together the flour, sugar, egg and butter until smooth. Wrap and refrigerate for 30 minutes. Preheat the oven to 350°F (180°C). Grease a 10 inch (25 cm) springform pan. Roll out the dough and line the bottom and sides. Pierce in several places with a fork. Place parchment paper and pie weights on top and bake for 15 minutes. Leave to cool.

Split and scrape the vanilla bean. Combine milk, salt, sugar, rice, lemon zest and vanilla seeds and pod. Bring to a boil, stirring constantly. Simmer, covered, on low heat until rice is cooked. Leave to cool, then remove the vanilla pod and lemon zest. Whisk 2 egg yolks and stir in. Beat the egg whites until stiff and fold in.

Peel and cut the apples in wedges and cook with the cloves, cinnamon, wine, water and sweetener until almost tender. Drain and leave to cool, then remove cloves and cinnamon.

Spread ½ the rice mixture over the partly baked crust. Distribute the apples and cover with the remaining rice. Whisk the remaining egg yolk and brush over the top. Sprinkle with almonds. Bake for 40 to 45 minutes. Leave to cool. Cut into 12 pieces and serve.

Per serving:- approx. 231 calories 6 g protein, 9 g fat, 29 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods