Make Ahead

Tuscan Apple Tart with Gelato and Tradtional Balsamico

March 18, 2010
0 Ratings
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 cups Sugar
  • 1/2 cup Flour
  • 1/2 cup Milk
  • 7 tablespoons Butter, melted
  • 2 teaspoons Baking Powder
  • 1 teaspoon Vanilla
  • Powdered Sugar for decoration
In This Recipe
  1. Preheat oven to 375 degrees. Butter and lightly flour two round pizza pans or a 9x13 lasagne pan.
  2. Beat the eggs and sugar together and add the flour, baking powder, milk, butter and vanilla. Mix well.
  3. Add the apple slices and pour into the prepared pan.
  4. 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.
  5. 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.
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