Not all of the recipes in my South American Table cookbook are authentic. Last week I decided to try what I thought was a Chilean apple dessert. This morning, I read the introductory paragraph a bit more closely and found out that it is actually the author’s adaption of an apple kuchen.
You may be familiar with the term “fusion cooking”. It simply means that you are blending two or more countries’ cuisines in on dish. In this apple dessert recipe, the author decides to fuse a German apple custard with a Chilean favorite ingredient, dulce de leche. Many Germans immigrated to Chile, so it isn’t a bad idea.
The apple tart was acceptable, but I think I would rather just stick with a traditional apple pie.
Pastel de Manzanas con Dulce de Leche
3 large apples
1/2 cup sugar
1/2 cup flour
1 teaspoon baking powder
zest of 1 lemon
1/2 cup milk
1 + 2 large eggs, lightly beaten
1/2 cup chopped walnuts (I substituted Brazil nuts)
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
Preheat the oven to 350*F. Prepare an 11-inch tart or pie pan that is at least 1 and 1/2 inches deep.
Peel and slice the apples and sprinkle them with 1/4 cup of the sugar.
Sift the dry ingredients together. Add the milk and one egg and beat the mixture until it is smooth. Toss in the apples so that they are coated. Transfer the apple mixture to your pan, then sprinkle the chopped nuts on top.
In another bowl, combine the condensed milk, two eggs and the vanilla. Pour this over the apples, then sprinkle cinnamon over everything.
Bake your apple dessert for about 45 minutes.
Remove the dish from the oven and allow it to cool. The dessert is best served at room temperature.