Carmelized apple tart
Photo by Belinda Smith-Sullivan
SERVES 10–12
Butter for greasing pan
1 cup plus 2 tablespoons all-purpose flour
1½ teaspoons baking powder
1¾ cups plus 2 tablespoons sugar
1 teaspoon vanilla extract
6 eggs
¼ cup water
2 large Granny Smith apples, peeled, cored and sliced
Preheat oven to 375 F. Generously butter a 9-inch springform pan. In a large bowl, sift together flour and baking powder. Stir in 1 cup plus 2 tablespoons of sugar, vanilla and eggs, and mix with a hand mixer. Set aside. In a small, heavy-bottomed saucepan over medium heat, dissolve the remaining sugar in ¼ cup water and cook, without stirring, until mixture is a golden caramel color, about 15 minutes.
Pour the hot caramel into the bottom of the springform pan. Cover the caramel with the apples, then pour the batter on top. Bake for 45 minutes or until a cake tester inserted into the center of the tart comes out clean. While the tart is still warm, invert the springform pan onto a plate and carefully release the pan. Serve tart at room temperature.