German Apple Cake-Tart

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).

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 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

• Apple Filling

• 4 -5  large apples, peeled and sliced

• Topping

• 1⁄2 cup sugar
• 1⁄4 teaspoon cinnamon
• 1 1⁄2 tablespoons flour
• 2 1⁄2 teaspoons butter, softened

Directions

1. Preheat oven to 350 degrees F.
2. 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).
3. Add egg and milk and mix well.
4. 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).
5. Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
6. Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
7. 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.