Tuscan Apple Tart with Gelato and Tradtional Balsamico
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Author Notes: This recipe is one of my all-time favorites when I teach. It came from the Trattoria Montagliari in Greve in Chianti. The original owner, Giovanni Cappelli has passed away, but his recipes live on! He was the James Beard of Chianti. He began producing a traditional style balsamic vinegar in Chianti in the late 60's and served it on gelato. Being American I adore ice cream on my hot apple pie- this is a marriage made in heaven. - divinacucina
Serves 6-8
- 5 Golden Delicious Apples, peeled and sliced thin on a mandoline or box grater
- 2 Eggs
- 1 1/2 cup Sugar
- 1/2 cup Flour
- 1/2 cup Milk
- 7 tablespoons Butter, melted
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla
- Powdered Sugar for decoration
- Preheat oven to 375 degrees. Butter and lightly flour two round pizza pans or a 9x13 lasagne pan.
- Beat the eggs and sugar together and add the flour, baking powder, milk, butter and vanilla. Mix well.
- Add the apple slices and pour into the prepared pan.
- Place the pan on the bottom of the oven for 10 minutes, then place in the center of the oven to cook until golden, about 1 hour.
- Torta di Mele is a very thin, rich cake that will bake down to about one-half inch. It will cut easier if you let it cool before serving. But you can reheat it in the oven before serving.
- This recipe was entered in the contest for Your Best Italian Dessert
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about 3 years ago divinacucina
havefaith- nope not a typo!!! this an amazing carmelized apple cake with barely any flour!
when I first had it at the trattoria, it was baked in a wood-burning oven and really caramelized!
and yes only 1/2 cup flour- sometime even less!!!
ChezSuzanna- there is so little batter- it all bakes together and this tart is mostly all apples!
over 3 years ago havefaith
Is it supposed to be 1 AND 1/2 cups of sugar to only 1/2 a cup of sugar or is that a typo?
over 3 years ago havefaith
woops that was supposed to say 1/2 cup of flour
over 3 years ago TheWimpyVegetarian
I make a lot of tarts and have made tons of apple tarts (well, maybe not a TON), but have never seen a tart made quite like this. It looks like a very quick and easy way to do a great tart. I can't wait to try it! Do the apples sink to the bottom of the batter with the batter baking on top?