Buttery Apple Cake-Tart

[kirra]

Buttery Apple Cake-Tart
The Travelers Lunchbox

You will want some whipped cream or ice cream on the side of this dessert.

Ingredients:

3 large tart apples, such as Granny Smith, peeled, cored and thinly sliced
1 teaspoon fresh lemon juice
3/4 cup (150g) plus 3 tablespoons sugar
3/4 cup (1 1/2 sticks/180g) unsalted butter
1/2 vanilla bean, split in half lengthwise (i.e. cut a bean in half crosswise, then split the half lengthwise)
2 large eggs, lightly beaten
1 cup (140g) all-purpose flour, sifted
1/4 teaspoon salt
Vanilla-flavored whipped cream or ice cream, for serving

Preparation:

Preheat the oven to 350F/175C. Generously butter an 11-inch (28cm) nonreactive tart pan or other similarly-sized glass or ceramic baking dish. Toss the apples in a bowl with the lemon juice and 2 tablespoons of the sugar. Spread the apples evenly in the prepared pan.

Combine the butter and vanilla bean in a small saucepan (not nonstick - you need to be able to see the butter change color). Cook the butter over medium until the milk solids are light brown and the whole thing smells deeply nutty, about 7-10 minutes. Watch carefully to avoid burning.

Allow to cool for a few minutes, then remove the vanilla bean (add it to your extract!) and pour the browned butter into a medium-sized bowl, scraping the black vanilla seeds and browned butter solids in too. Stir the 3/4 cup (150g) sugar into the butter. Gently stir in the eggs; stir in the flour and salt just until blended. Spoon the batter evenly over the apples and spread into an even layer. Sprinkle with the remaining 1 tablespoon sugar.

Bake until lightly golden and crusty, 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Cut into wedges and serve from the pan warm, with whipped cream or vanilla ice cream. Yield: one thin, 11-inch cake; serves 8