from apple to rhubarb to ......

I got This fabulous dessert recipe from my friend and my friend got this recipe from her friend. Now I would tell you. My friend said that this recipe was German and she said the name "りんごのグース”but I can not spell it in English so just say "tart".
original recipe use apple, but I think it is great to use seasonal fruits. Of cause now is Rhubarb! and will be strawberry, blue berry, apricot, plum, peach,and pear .....I am looking forward to trying to use all seasonal fruits to make a "seasonal fruits tart" with this recipe. Thanks to my friend for this recipe.

Apple tart



















for the crust
1 and 1/4 cups flour
6 tablespoons Earth Balance, Margarine
4 tablespoons sugar, Florida Crystals
2 tablespoons soy milk

Whisk margarine and sugar until creamy with a stand mixer, add soy milk, mix until light and fluffy. Add flour to creamed mixture, to form a dough that gathers into a disk. Chill for 30 minutes.

Preheat the oven to 350F

Roll out the dough onto a lightly floured surface and place on the pie/tart pan. Prebake 20 minutes or until dough become dry ( not need fully baked ). take out from the oven and set aside.


for the filling

2 apples
2 tablespoons sugar,Florida Crystals
100 cc soy heavy cream*
120 cc soy milk
2 tablespoon flour
2tablespoon sugar, Florida Crystals

Core apples and cut into ～16 slices or coarsely chopped. Cook with 2tablespoons sugar with medium heat, until apple become slightly soft and moist ( not need to cook completely). Place the apple slices in the prebaked pie shell.

In a bowl, whisk together soy heavy cream, soy milk, sugar and flour. Strain through mesh strainer, and pour the mixture over the apples.
Bake 350F oven for 40 minutes or milk mixture become firm.

* I could not find Soy heavy cream in my neighbourhood stores(no US company make soy heavy cream, I think). What I used here was soy heavy cream from japan. I did not try though, soy sour cream could be a substitution.
Rhubarb tart















for the crust ( I used Spelt Fillo Dough,from the Fillo Factory )

8 sheets fillo
1/4 cup canola oil

Layer 8 fillo sheets, brushing each with canola oil. Cut circle from fillo using cutters slightly larger than tart pan diameter, in order to fillo circle is large enough to go completely up the sides. Pre bake 350f for 8-10 minutes.

for the filling

8 ounce, 2-3 stalks rhubarb, cut into 1/4inch slices
2-3 tablespoons sugar

Combine the rhubarb and sugar in a medium sauce pan, cook until the rhubarb is soft.
Do not over cook. Place the rhubarb in the prebaked fillo crust and pour the milk mixture over the rhubarb.
Bake 350 F for 40minutes or milk mixture become firm.








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