| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 456 | 20g | 7g | 62g |
| sugars | fibre | protein | salt |
| 30g | 4g | 6g | 0.35g |
My all-time favorite sweet treat has a playful twist from my Rocky Mountain roots – the Annona Squamosas Tart. This unique recipe is perfect for anyone looking to try new culinary territories and incorporate more interesting, heart-healthy fruits into their weekly routine.
How Annona Squamosas Tart Evokes My Mountain Heritage
The Annona Squamosas Tart carries memories of crisp Colorado mornings, with its sweet, yet slightly earthy flavor profile. Like the game meats and trout dishes I usually prepare from high-altitude ingredients, this dessert is a nod to the robust nature and diverse Colorado landscape.
I fell in love with Annona Squamosas, also known as Sugar-apples, when Gordon and I wandered off the well-trodden tourist trail in the foothills of the Andes. We encountered a family-owned orchard brimming with these tropical beauties. The fruit’s sweetness is not unlike that of a ripe, mountain-grown peach, while its texture and flavor are truly unique, offering a silky consistency similar to custard.
By incorporating fresh Annona Squamosas into a classic tart recipe, I’m hoping to share with you a piece of my adventurous spirit and, of course, my insatiable sweet tooth.
Health Benefits and Balancing Flavors
Sure, this tart would have initially raised eyebrows at my health-conscious home, but the primary ingredient – the Annona Squamosas – is packed with nutrients and health benefits. It’s high in antioxidants, vitamin C, and dietary fiber, perfect for us outdoorsy types who love a hearty meal but also value nutritious elements in our food.
This tart is akin to traditional apple or pear tarts but assumes a more exotic persona. The crispy, buttery crust is generously filled with a blend of diced Annona Squamosas tossed in a medley of brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and cornstarch. The result is a perfect balance between sweetness and a tangy snap, further enhanced by the warm spices.
Pairings and Presentation
While this tart is exquisite on its own, it takes a whole new avatar when served slightly warm with a large dollop of vanilla ice cream or fresh whipped cream. The creamy, cold accompaniment and the fruity warmth of the tart deliver a medley of complementary flavors and textures that promise to delight your palate.
Similarly, if you’re hosting, you can pair this tart with a high-tea spread. Pair it with classic sandwiches and a pot of strong Earl Grey to create a truly memorable afternoon treat.
In essence, the Annona Squamosas Tart is not only one of my best-loved creations for its exceptional taste but also for the sense of adventure it brings to the table. It’s a nod to my love for dynamic flavors and trying something new every day.
What You’ll Need
- 1.5 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 9 tablespoons of unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons of cold water
- 3 Annona squamosas (Sugar-apples), peeled and diced
- 1/2 cup of brown sugar
- 1 tablespoon of lemon juice
- 1.5 teaspoons of pure vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of cornstarch
- 1 egg (for egg wash)
- 1 tablespoon of milk or cream (for egg wash)
- Optional: Whipped cream or vanilla ice cream to serve
Method
Step One
Start off by making the tart crust. In a food processor, combine all-purpose flour, granulated sugar, and salt. Add in the cold and cubed unsalted butter and pulse until the mixture resembles crumbs. Then add the egg yolk and cold water and pulse again until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step Two
While the dough is chilling, prepare the filling. In a large bowl, combine the diced Annona squamosas, brown sugar, lemon juice, pure vanilla extract, ground cinnamon, ground nutmeg, and cornstarch. Stir until the sugar-apples are well coated and let sit for about 10-15 minutes, ideally at room temperature to allow the flavors to mingle.
Step Three
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll out the chilled dough on a lightly floured surface into a disk of about 12 inches (30 cm) in diameter. Carefully transfer the dough to a 9-inch (23 cm) tart pan and gently press it into the edges. Trim any excess dough hanging off the edges.
Step Four
Transfer the sugar-apple filling into the tart shell, making sure to spread it evenly. Fold the edges of the dough over the filling to create a border. In a small bowl, whisk together the egg and milk or cream and brush this egg wash on the edges of the tart.
Step Five
Bake the tart in the preheated oven for about 30-35 minutes or until the crust is golden and the filling is bubbling. Remove from the oven and let it cool completely before slicing and serving. This Annona Squamosas Tart is best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream.
