The Huguenot torte is a culinary descendant of Ozark Pudding, a cake-like fruit pudding. In fact, Charleston, South Carolina's Huguenot Tavern is famous for this dessert recipe that is like a crustless pecan pie-apple crisp hybrid. Historically, the treat was especially enjoyed by Charleston’s Huguenot community—French Protestants who settled in the region. The dish was invented in 1942 by a woman who made desserts for the Huguenot Tavern, with the recipe first appearing in a cookbook from 1950. It was further popularized in 1965 by a New York Times reviewer and food critic named Craig Claiborne.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 eggs
- ½ tsp salt
- 1½ cups sugar
- 1 cup peeled, chopped tart cooking apples
- 1 cup pecans, coarsely chopped
- 1 tsp vanilla extract
- 4 Tbsp all purpose flour
- 2½ tsp baking powder
- 1 cup whipped cream
- 1 tsp almond extract
Directions
- Preheat oven to 325°F.
- Beat eggs and salt until light and fluffy.
- Beat in sugar gradually.
- Whisk in the apples and pecans.
- Add vanilla, flour, and baking powder.
- Spread mixture into a greased baking dish at least 2 inches deep.
- Bake for 45 minutes.
- Garnish with a dollop of whipped cream.
- Serve warm or chilled.
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