Caramelized Corsican Apple Tart

Over the years, I have collected a lot of recipes for apple treats. One such recipe is this apple tart that I remember every autumn as one of the most heavenly custard-like fruit desserts I have ever enjoyed. I only made it once, years and years ago, and though I had such fond memories of this fruity tart, I never did make it again, distracted each year by other apple creations to test out in the narrow amount of time I set aside for baking. This year I was determined to see if my memory served me correctly, and the occasion of a dear friend's birthday provided the needed inspiration. To complete and accompany an entrée of split pea cilantro dumplings in a coconut curry, I served up the famed Corsican apple tart.

The custard texture I was after didn't quite materialize. I used more apples than the original recipe called for, and I ended up with a fruity cake that was by no means a disappointment, but I resolved to make it again before sharing the recipe to match the texture and taste that has lingered in my memory all of these years.

I am blessed to have friends and family surrounding me to pamper — yet another excuse to try the apple tart, with fewer apples this time, and I beat the batter with an electric hand mixture instead of with a wooden spoon for an airier texture. And what a success it was! Just like I remembered it. Custard-like, coated in caramel, and gooey with apples and their juice. Honestly, this is the sort of dessert that could be served in the finest of restaurants, and it really isn't difficult to make either.

Do be warned that your springform pan might leak a bit, so put a baking sheet under the pan if you don't have one of those trusty disposal foil liners to keep the bottom of your oven clean. I wrapped the sides of my pan with parchment paper the second time around, taking care to tuck the paper under the edges of the pan. Definitely a cleaner experience.

Caramelized Corsican Apple Tart

Recipe by Lisa Turner Published on November 27, 2008 Sweet custardy cake coated in caramel with soft gooey baked apples — a delicious, decadent and surprisingly easy treat Print this recipe Ingredients: 1 cup + 2 tablespoons unbleached white flour 1 1/2 teaspoon baking powder 1 3/4 cups + 2 tablespoons white sugar 1 1/2 teaspoons vanilla 6 large eggs 2 1/2 lb golden delicious apples (4 large apples), peeled, cored and sliced Instructions: Generously butter a 9-inch springform pan. Sift the flour and baking powder into a large mixing bowl. Add 1 cup and 2 tablespoons of the sugar, vanilla and eggs, and beat with an electric hand mixer until smooth. Set the batter aside. Dissolve the remaining 3/4 cup of sugar in 1/4 of water in a small saucepan over medium heat. Cook, without stirring, until the mixture turns into a golden caramel, about 10 minutes. Pour the over the bottom of the prepared pan. Cover with the sliced apples, and then pour the batter over the apples. Bake in a preheated 375° oven for 40 to 45 minutes or until a cake tester inserted into the center comes out clean. Cool on a wire rack. While the tart is still warm, invert the pan onto a plate. Carefully release the pan. Serve at room temperature or slightly warm. Makes 6 to 8 servings