Huguenot Torte or Ozark Pudding – Which is it?
When I first moved to California I took a lot of flack for the way I spoke. There was much discussion about names and terminology, the difference between an actuary or a CPA, an attorney or a lawyer, a CV or résumé. When an attorney at the office I worked asked me where I was from, I said from the Midwest. Well that was not precise enough; he is an attorney after all. I then said Missouri. (mi-zoor-ee). He then said I was not pronouncing it correctly. What? He said it is (mi-zoor-uh). I said that was odd since I really should know where I am from. He said when he was in Kansas City he was corrected for saying mi-zoor-ee. I said both are correct and it probably depends if you are from Saint Louis and south, or north and the Kansas City area. I told him if he would refer to the Merriam Dictionary the first pronunciation is mi-zoor-ee and he should inform his friends if he felt that strongly about it. Sheeesh!
When I saw this Huguenot Torte in my magazine I knew I had to research. Huguenot Torte as Merriam Dictionary says [hyoo-guh-not or, often, yoo-] was made with hazelnuts, but when it was taken to the South pecans were substituted. It is called Ozark Pudding and walnuts were substituted if you are from Missouri; at least that is what they say Bess Truman called it. I hear that it was served at the Whitehouse to Carla Bruni and Nicolas Sarkozy. I loved this because it is a little French, a little Southern, and Midwestern, and now it is making its way west.
While googling researching everyone had an opinion about the name, but the general consensus was that it was easy and delicious – a little meringue-like, a little gooey, a little caramely, a little nutty, a lot delicious.
I love the ease of this dessert. It has minimal and humble ingredients.The hardest part of this recipe is preparing the pan so it does not stick. You have been warned.
Beat the eggs and sugar until they are at ribbon stage or blanched. That means the eggs and sugar will turn lighter. The ribbon-stage means when you lift the beater up the batter will fold over itself like a ribbon would pool. When you add the flour do not overbeat – that is what makes a cake or cookie tough.
The torte will poof up and then collapse. Not to worry, that is the nature of the dessert. A little sweetened whipped cream and/or a little crème fraîche flavored with Calvados finishes it. If you don’t have Calvados use vanilla or anything you think compliments apple. Because this dessert is not the prettiest be sure to serve it in your prettiest dish. After the first bite no one will care. I would have loved to see the Whitehouse’s presentation.
Oh, and that attorney that I worked with that gave me such a hard time also gave me a hard time over the city where I live. I asked what was the problem, and he said it is beige – nothing ever happens there. I said that is exactly why I like it. Years later I saw him at a local market. He came over to chat. I said what are you doing here in the neighborhood? He said I live here now. Really? I thought nothing ever happens here. He said he was married now, and had children and he wanted them to grow up in a nice environment. Hmmmm…..
So don’t get caught up in the name; call it what you want – Huguenot Torte or Ozark Pudding. Just make it.
- Torte
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 6 tablespoons flour
- 1 teaspoon baking powder
- dash of salt
- 1 cup pecans – toasted for more flavor
- 1 cup apples (preferably Granny Smith), shredded
- Topping:
- 1 cup heavy cream
- 3 tablespoons sugar – I used less
- 2 tablespoons Calvados brandy – I used less
- Mise en place ~ Gather ingredients
- Butter parchment and dust with flour – 9x13 – I used a small sheet pan
- Preheat the oven to 325°F.
- Toast and chop the pecans.
- Sift the flour with the baking powder and salt; set aside.
- In a mixer, mix the eggs and sugar to ribbon stage. (until they are light yellow in color.)
- Gently fold in the flour mixture and then the apples, pecans and vanilla extract.
- Pour the batter into a well buttered/floured pan.
- Bake 30–45 minutes or until golden brown.
- Whip the chilled cream with 3 tablespoons sugar and the Calvados and serve with the Torte.
- Serve in your prettiest dish.
I am taking this to
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I have been a penny pincher..can’t bring myself to buying a big Calvados..always ask if they have little trial size bottles..LOL..no one ever does..
Missouri:) Made me smile..Some people say Cincinnata instead of Cincinnati..I find it charming..and knew what they meant but I have always said Missouri..Cincinnati:)
Thank you for this new recipe to me.
Just use vanilla. It was just a coincidence that I had brandy. I think it was a Christmas gift or something like that. This is not the prettiest recipe, but I would encourage you to make it. It is addictive. Thanks for stopping by. I love your comments.
LOL!! Love that story about how to pronounce Missouri! My son – born and raised in So Cal went to Florida for spring break a couple of years ago. After he got back he called me and said he was teased about his “accent” – uh… what accent?? I had no idea we had one!!! Speaking of having no idea – I had no idea this dessert existed and I am intrigued as well – definitely going to have to try this one!!
SoCal – what accent would that be? That is so funny.
Nancy, I feel like I need to apologize for this ugly duckling, but it has been on the Whitehouse’s menu since about the 40s. I would love to see their presentation, but it is apples and pecan and how bad could that be? If you make it I would love to know your thoughts or if you have any tips on presentation.
Haha, we had the same type of situations when we moved to the South from the Midwest. Couldn’t even understand the folks at first. Now I talk like them, not because I’ve take on a southern accent but only so I don’t have to repeat myself! Love your dessert, no matter what you call it, it sounds scrumptious. Such a pretty plate too!
Thanks Chris.
This sounds delicious…I love a dessert where presentation doesn’t have to be perfect. Let the dish’s deliciousness speak for itself 😉 Thanks for sharing at ATTBH.
Blessings,
Nici
When you were describing it all of the words are the things I love. Gooey, caramely, and nutty. YUM! Have never had this but it sure sounds delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann
All that and easy too. I hope you will try it.
Perfect combo and looks so good!
Thank you for visiting. I hope you will give it a try.
I’ve never heard of this dessert, either version, but it sounds wonderful! I think Huguenot Torte sounds much more interesting than Ozark Pudding!
I agree about the name. It is pretty tasty, I hope you will try it. Thanks for visiting Jenna.
This sounds so good, no matter which name it goes by. :))
I am always surprised when I choose something that is not glamourous, but this is addictive. It is so easy I hope you will give it a try.
Love the simplicity of this dessert and your presentation looks very elegant. I think I would definitely want to call it Hugenot Torte (sounds much more sophisticated).
I totally agree with Huguenot – it does sound more appealing. Somewhere in my research it mentioned that Harry Truman’s wife Bess Truman was not one to “put on airs”. I think she may have named it Ozark Pudding, but I am not sure. She had a real disdain for Washington politics and their “high brow” ways. I can see her calling it a pudding just because torte probably sounded fancy to her.
So true about don’t get caught up in a name. Sometimes what goes around comes around with regard to that attorney 🙂
Love your torte and Calvados makes everything taste divine. Have a nice weekend.
Sam
So true Sam.
I forgot to add that I will be following you on Feedly.
Have a great weekend.
Sam
Thank you. You are such a good cook I feel honored.
What ever anyone wishes to call this dessert, I know they will be calling it delicious. 🙂
Thanks Karen. I think you will like it and with your own homegrown apples it would be difficult to go wrong. I was surprised such humble and few ingredients could make something so yummy.
This is a fabulous dessert, whatever folks want to call it! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
Come Back Soon
Miz Helen
I’ve never heard of this dessert before. Now I need to try it.
Thanks for visiting Barbara, I hope you will give it a try.
I want to give this a try for dessert sometime this week, sounds like a perfect treat.
I hope you like it. It is not the prettiest, but it is delicious. At least that was my thoughts.
Don’t think I’ve ever try this dessert before. But looks incredibly delicious. 🙂 thanks for sharing.
Thanks for visiting Amy. I discovered this recipe several years ago, but just got around to making it. If you like apples, pecans and caramel-like pavlova your should like this. If you make it let me know your thoughts.
This sounds delicious! I had to chuckle about the pronunciations of words…I always get flak for the way I pronounce English places. But…I’m Scottish. It’s just what you’re used to, I guess 🙂
Thanks for stopping by Angela. Actually I was sure, but I had to look it up in the dictionary to be positive, but he was just being mean to me because he could. He could have use Charm School 101. 🙂
I love your commentary! This dessert just sounds yummy no matter what you call it! Hugs…Debbie
Thanks Debbie. I was pleasantly surprised at how good it is, but then again it’s apple and pecans with a meringue-like top. I can see how it has stayed on the White House menu. I am sure they had a prettier presentation.
Yum, I know I would love this recipe and, since I live in the heart of hazelnut country, that’s what I will use. We get all kinds of weird pronunciations of places here in the Pacific NW. Every time I heard somebody say “Or-e-gone” I just cringe.
Or-e-gone sounds painful.:) Hazelnuts sounds delish. I did not know the NW was/is hazelnut country. I will have to check that out. I want to try some homemade nutella. Thanks for stopping by.