Prep 30 mins
Cook 40 mins
This is a fairly simple and very elegant apple tart in a deliciously thick crust with spirals of apple wedges graced with a delicious cinnamon-sugar topping. I wanted a safe place to keep it and my mom's paper copy is pretty tattered from so many uses! The cake/crust part is good for a variety of other recipes too (a quick pat-in-the-pan quiche crust, for example).
Crust or Cake
- 1⁄2 cup butter
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 cups flour
- 1 egg
- 2 tablespoons milk
- 4 -5 large apples, peeled and sliced
- 1⁄2 cup sugar
- 1⁄4 teaspoon cinnamon
- 1 1⁄2 tablespoons flour
- 2 1⁄2 teaspoons butter, softened
- Preheat oven to 350 degrees F.
- Cake/Crust: Mix dry ingredients and cut in butter as for a pie crust (mixture should be "sandy" with small pea-sized lumps of butter).
- Add egg and milk and mix well.
- Pat into the bottom and halfway up the sides of a 11 1/2 X 7 1/2 baking dish (I use large ceramic quiche pan).
- Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
- Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
- Toward the end of the baking time you can also run it under a broiler to nicely brown the edges of the apples for the extra "wow" factor.
I made this cake for PAC Fall 2007 and I loved it! As the description stated it was simple to make, yet looked quite pretty with the spirals of apple wedges on top. I followed your suggestion to put it under the broiler at the end of the baking time because the cinnamon - sugar topping was looking pretty plain. The broiler caramelized the sugar and gave the tart a creme brulee-like effect on top. The apples were nice and soft, but held their shape and did not turn to mush. The only thing I did differently with this recipe was that I used vanilla sugar in the topping rather than plain granulated sugar; I found this was a really nice touch. I have only one small suggestion to make this recipe even better. While I did not think that the recipe, as a whole, needed to be any sweeter, I thought that the crust/cake was a touch on the bland side. The next time I make this I am going to try removing a Tbsp or 2 of sugar from the topping and add it to the base. Thank you KWB for a really great recipe! I'm already thinking of other possible combinations to try: pear and ginger; apple, pear and cranberry ... mmmmm! I think I'll even try it, unsweetened of course, as a quiche base, as you suggested.