Caramelized Apple Tart with Cinnamon Custard
(recipe from Local Flavors: Cooking and Eating From America's Farmers' Markets, from Deborah Madison)
Ingredients:
For the Apples:
3 apples (I wanted super apple, so I used 6)
2 tablespoons unsalted butter
2 tablespoons sugar
For the Batter:
1/2 cup (1 stick) unsalted butter at room temperature, plus extra
1/2 cup sugar
3 medium eggs, at room temperature
1 teaspoon vanilla extract
pinch salt
1 cup all-purpose flour
For the cream:
1/2 cup heavy cream
1 teaspoon ground cinnamon
1 egg yolk
Preheat the oven to 375°F. Butter a 9-inch tart pan. Peel and core the apples, then slice them into thin wedges. Melt the butter in a wide nonstick skillet, add the apples, and sprinkle them with the sugar. Cook over high heat, occasionally flipping the apples, until they start to caramelize, then reduce the heat to medium. Keep a close eye on the apples, turning them frequently so they don't burn. This will take about 15 minutes in all. Turn off the heat.
To make the batter, cream the butter and sugar in a mixer with the paddle attachment until light and fluffy. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla and salt, then stir in the flour. Smooth the batter into the tart pan with a spatula, pushing it up the sides to make a rim. Lay the apples over the batter.
Mix the ingredients for the cream together, then pour it over the apples. Set the tart on a sheet pan and bake until the crust is golden and starting to pull away from the sides, about 35 minutes. Let cool for at least 20 minutes before serving.
I altered a few things to keep it mostly *local* for the potluck. I used fresh ground whole wheat flour for the crust - yum. I substituted maple syrup for sugar. And in WI, finding local eggs, cream, butter and apples is easy. It was spectacular. And, a drizzle of our home made boiled cider on the plate before eating - oh.my.
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