Caramelized Apple Tart with Cinnamon Custard

Next up in my shelf of cookbooks was Local Flavors: Cooking and Eating from America’s Farmer’s Markets, by Deborah Madison in 2002. I don’t think I’ve cooked a thing from this cookbook, despite it being one of “my” books, as opposed to Dan’s.

Winter probably isn’t the best time to be cooking from a cookbook that’s all about farm fresh vegetables and fruits. Last weekend I decided to make this tart recipe. I had everything on hand, so it was easy. Earlier I had tried a Brussels Sprouts with Cauliflower and Mustard-Caper Butter recipe from the cookbook, but didn’t feel it was worthy of a blog post. It was just kind of blah.

But the book redeemed itself with the tart recipe! I was extremely pleased with the finished product both for its visual look and its taste.

The apples:        

  • 3 apples
  • 2 tbs. unsalted butter
  • 2 tbs. sugar

The batter:

  • 1/2 c. (1 stick) unsalted butter at room temperature
  • 1/2 c. sugar
  • 3 medium eggs, at room temperature
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1 c. all-purpose flour

The cream:

  • 1/2 c. heavy cream
  • 1 tsp. ground cinnamon
  • 1 egg yolk

Confectioner’s sugar to sprinkle on top

DIRECTIONS:

Preheat the oven to 375 degrees

Butter a 9″ tart pan (I don’t have one so I used a spring form pan. Not the best)

Peel and core the apples and slice into 1/2 inch wedges

Melt the 2 tbs. of butter in a nonstick skillet, add apples, sprinkle with 2 tbs. sugar

Cook over high heat occasionally flipping the apples until they start to caramelize

Reduce heat to medium and turn the apples frequently so they don’t burn

This takes in total 15 minutes. Take the apples off the heat and put aside

To make the batter, cream the butter and sugar in a mixer until light and fluffy

Add the eggs one at a time beating to incorporate

Add the vanilla and salt

Stir in the flour

Smooth the batter into the tart pan with an offset spatula, pushing it up the sides to make a rim  

Lay the apples over the batter

Mix the ingredients for the cream together

Pour over the apples

Set the tart on a sheet pan and bake until crust is golden and starting to pull away from sides about 35 minutes

Let cool for 20 minutes before serving

Sprinkle with confectioners’ sugar before serving        

This was divine the day it was made. Since there’s just the two of us, the tart wasn’t quite as good on subsequent days. But overall I was so pleased with this I can see making it for guests.

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