Sunday, November 7, 2010
Apple Tart Cake
There's a good chance, if you will be hosting Thanksgiving dinner at your house, that you are struggling with menus right about now. Allow me to make a suggestion, or two. In an effort to be a helpful, seasonally-appropriate blogger, over the next several days I will share some wonderful Thanksgiving-appropriate recipes.
First up is an apple dessert that I tried for the first time just last week. Not only did the members of my book group love it, the general consensus was that this would be a perfect addition to the Thanksgiving table, better even than apple pie!
- This wonderful apple dish is from Orangette; you can find the recipe is here. The directions are precise and quite easy to follow. There are some additional helpful notes in this blog post.
- This tart/cake consists of a crust/cake layer that is quickly made in the food processor, layered with apple slices and baked. Then a [edited to add: very thin layer of] custard-y topping is added and the pan is returned to the oven until the custard is set.
- One thing that makes this an easy apple dessert is that it only calls for 2 apples (rather than the 6 cups of peeled and chopped apples that are required by most apple pies.
- I cut the amount of sugar to 3/4 cup, and use even less next time - unless I were to use very tart apples.
- I added 1/2 tsp of almond extract to the custard layer.
- Whipped cream would make a nice companion to this cake/dessert.
This is a perfect apple dessert for serving to guests. Not only is it pretty as can be, it has great structure and wonderful flavor. True to its name, it is a cross between a tart and a cake. The crust becomes nicely browned at the tart/cake cooks, and the apples and custard are beautifully tender.
You can make it ahead; in fact, it is better made a day or two in advance. I would probably use a tarter variety of apple next time, but, honestly, my tasters were not complaining!