Author Notes
Here we go again, posting more dessert recipes when it is supposed to be “resolution month”! Don’t we ALL say “no more sweets EVER after Christmas, EVER?” Relate? I know, guilty as charged!
I do break code with this recipe because of the simplicity, both in preparation and flavor (and because I honestly can’t resist some sweets in January). I make this torta anytime of the year and feel good about indulging, not heavy on sugar or flour and the texture of the fruit is magnificent.
I know I am prejudice but Italians really are brilliant and I LOVE their choices of desserts, enhancement at the end of a meal NOT complete gluttony. ONE of the many many reasons I am so very proud of my heritage….so tough to be so perfect…LOL
I came up with this yummy dessert after an Italian friend of mine told me about a torte di mele that her mother made back home in Milan. It sounded SO amazing and I knew I could figure a way re-create something close…at least I hoped since I hadn’t actually tasted or seen her version. What did I have to lose? Certainly, my January resolution…..
Whether it was luck or not I’ll never know but what came out of the oven was something close to sugar cookie crust topped with soft, sweet apples…..I then finished it with raw sugar and a little cinnamon. I might have been able to pass it off as breakfast of champions but that might be pushing it. Nonetheless, it was spectacular…..really spectacular.
So, it you didn’t make any resolutions or simply don’t care, make this and then eat it warm with a little vanilla gelato or mascarpone whip cream…you will thank me, I promise. —Eatentions
Ingredients
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3
Golden Delicious Apples (or pears if you want), peeled and sliced thin
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1
lemon, juice only
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1 cup
flour
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1 teaspoon
baking powder
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1
egg
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1/2 cup
sugar
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1
stick of butter, melted
Directions
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Peel and slice apples, put in a bowl and top with lemon juice. Stir and set aside.
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In a kitchen aide mixer, mix together flour, baking powder, egg, and melted butter. If it looks too thick, add some milk to thin out. It should resemble a "liquid" cookie dough but spreadable.
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Butter a pie or tart dish. Pour in the batter and smooth all over and up the sides. Arrange apples or pears in a spiral shape and keep layering til finished.
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Bake at 350 for 40 minutes or until crust is golden, apples won't change color much.
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Remove and sprinkle raw sugar and cinnamon over the top.
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Serve with vanilla gelato or mascarpone whip cream!
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