The Big Apple
My love for fall has been well documented on this blog. But my affinity for October 4th is particularly strong since it is the day I got engaged. We were spending the weekend in NYC – a lovely crisp fall day. My husband proposed on a rowboat in Central Park where he hired a violinist to meet us on the lake playing our song. It was the best day of my life – and yes even better than my wedding!
Somehow this day passed by me this week. I’m one of those people that likes to celebrate the anniversary of our first date, engagement and wedding. I don’t expect a gift or anything – I just like to take a moment, remember, and smile. So we will celebrate – belatedly – tonight with an apple custard tart. All week, my husband has been stomping around the apartment each night after dinner wondering what snacks/dessert can be found. Well, none. So I’m making it up to him with a big ol fattening apple custard tart.
I just love the presentation and packaging of a tart especially when you use one of these dandy Springform tart pans. What I love about this tart is the consistency – it is kind of like a apple tart, cake and pie all rolled into one. And it is a perfect way to celebrate the beginning of fall…
- 1 3/4 c. sifted all-purpose flour
- 1 1/2 c. sugar
- 1 c. (2 sticks) butter, melted and slightly cooked
- 2 tsp. baking powder
- 4 eggs, lightly beaten
- 3 med. sized tart apples (approximately 1 lb.) pared, cored and sliced 3/4 inch thick
- 1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease a 9 inch spring form pan. Beat flour, 1 cup of the sugar, 1/2 cup of the butter, baking powder, and 2 of the eggs in medium size bowl to make smooth dough. Refrigerate until chilled.
Press dough evenly over bottom and 2 inches up side of prepared pan. Flour fingers lightly if dough is sticky. Stand apple slices in the surface of dough, rounded sides up. Sprinkle with cinnamon. Place pan on baking sheet. Bake in preheated oven for 50 minutes or until dough is lightly golden. Leave oven on.
Stir together 2 eggs, 1/2 cup of the butter, and 1/2 cup of the sugar. Carefully pour over the tarte, do not allow egg mixture to run over sides of dough. Bake at 350 degrees for an additional 20 minutes or until custard sets. Cool on rack, remove sides of pan. Serve slightly warm and for a little extra indulgence add some vanilla ice cream or whipped cream.