Neither of European heritage nor a torte, the Huguenot torte is a moist, rugged-textured cobbler made of chopped pecans and chopped apples, bound with eggs, sweetened with sugar, flavored with vanilla and spice, and served under a crown of whipped cream. It is considered a signature dish of Charleston, South Carolina, where it was concocted at the Huguenot Tavern in the 1940s, but while it may remain a standard in history-conscious home recipe files, it is rare in restaurants. It is always on the menu, however, at the Middleton Place Restaurant at Middleton Plantation in South Carolina.