LIVE, LOVE, & EAT IN SAYULITA- A Recipe for French Apple Tart
In my last column I promised you Butter Burgers. Well, I made them last night and did not feel that they were worthy of a column. So today I am sharing with you a recipe for a French Apple Tart. I love the recipes from Jen Segal. Her blog is called “Once Upon a Chef”, and Jen always has great recipes to share. If you have never followed her, I strongly recommend checking out her blog. I made this recipe of hers for a morning coffee party the other day, and it really was a hit. This delicious cake is a perfect sweet treat for a Sayulita evening, afternoon, or even a morning with coffee. All of the ingredients for this cake are available in our Sayulita tiendas.
INGREDIENTS:
-1 cup organic, unbleached, white flour (If you do not normally buy organic flour, please do! Regular flour is heavily sprayed about two weeks before harvest. Apparently this dries the wheat kernels quickly but leaves a chemical residue on the wheat kernels that can not be removed.
-1 tsp baking powder
-1/4 tsp salt
-1/2 cup unsalted butter, at room temperature
-2/3 cup granulated sugar (I used ½ cup because I like my cakes less sweet than most recipes.)
-2 large eggs, at room temperature
– 1 tsp pure vanilla extract
-3 Tbls dark rum (I tried Calvados, an apple brandy, but the flavor was too strong for my taste.)
-3 baking apples; peeled, cored, and cut into ½-inch cubes (You can always find Gala apples in Sayulita at most of our fruterias.)
INSTRUCTIONS:
- Preheat oven to 350 degrees
- Grease a 9” springform or regular cake pan with butter. If using a regular cake pan, line the bottom of your pan with parchment paper and grease again
- Whisk together the flour, baking powder and salt in a small bowl
- Cream the butter and sugar together until light and fluffy. This takes about 3 minutes with an electric hand held beater or a standing mixer with the paddle attachment
- add the eggs, 1 at a time, beating well after each addition
- Beat in the vanilla and rum. The batter will look grainy at this point– that’s okay
- Add the flour mixture and mix on low speed until just combined
- Fold in the chopped apple pieces
- Scrape the prepared batter into the pan; smooth the top.
- Sprinkle the top with granulated sugar. I find that if you sprinkle the sugar with your fingertips from a height, similarly to when sprinkling added salt, the sugar will sprinkle evenly.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean and dry
- Set the pan on a cooling rack and cool completely
This french apple tart is great served at room temperature with a nice dab of very lightly sweetened whipped cream. Everyone at my coffee party loved it, as I am certain that you will!
Please note that I am not available for catering until November, but if you have any questions or comments you can reach me at my webpage LIVE LOVE & EAT IN SAYULITA.
I LOVE hearing from you!
Stay tuned for my next recipe. I am not totally sure what it will be yet but, rest assured, it will be yummy!
*Written By: Karina Shecter
