Sweet Treats Saturday: Apple Tart

As I mentioned earlier, our apple tree is overflowing with apples. It's time to bust out the apple recipes!  The apples are a bit tart, so I think they're perfect for baking.  I made a delicious and easy apple crumble last year with some of the apples from our tree, so I've been looking forward to trying new recipes.

This apple cake was easly to make, and consisted of basics from my pantry.  The consistency was less like a cake and more like a tart - it could have been due to the amount of apples I used.  Having recently done an apple cake, I would call this one more of a tart (minus the crust... so maybe it does become a cake? Regardless, I'm going to still call it a tart).

Apple Tart

From Two Peas and Their Pod

Ingredients:

3/4 cup all-purpose flour

3/4 tsp baking powder

pinch of salt

4 large apples (she recommended multiple kinds - I only used the one)

2 large eggs

3/4 cup sugar

3 tbsp dark rum

1/2 tsp vanilla extract

8 tbsp (1 stick) unsalted butter, melted and cooled

Directions:

1. Preheat the oven to 350 degrees F.  Butter an 8" springform pan and place on a lined baking sheet.

2. Whisk the flour, baking powder, and salt together in a small bowl.

3. Peel, core and dice the apples into 1-2" chunks.

4. In a medium bowl (or a stand mixer fitted with the whisk attachment), beat the eggs until foamy.  Pour in the sugar and whisk until smooth.  Whisk in the rum and vanilla.  Whisk in half of the flour mixture, alternating with the melted butter.  Mix each time until smooth.

5. Fold in the apples with a rubber spatula and pour the batter into the prepared pan.  Spread so the batter is even.

6. Bake on the springform pan and baking sheet for 50-60 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean.  Transfer to a cooling rack and cool for five minutes.

7. Run a knife around the edges of the cake and remove the pan.  Cool until slightly warm or at room temperature.

This cake is delicious served warm with ice cream or whipped cream.  The original recipe suggest storing with plastic wrap around exposed slices of cake, rather than the whole thing to keep it moist.

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