Halfway between a rustic tart and a tender cake, this autumn dessert showcases apples in the most elegant way. A crisp, buttery shortcake base is topped with thin layers of tender apples and finished with a fragrant cinnamon-custard glaze that bakes into golden perfection.
Prep time: 10 minutes
Cook time: 50–55 minutes at 350°F (180°C)
Total time: 1 hour 10 minutes
Yield: 1 cake / tart (9-inch springform pan, 8 servings)
Ingredients
For the Cake Base
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 5 tbsp (70 g) cold unsalted butter, cut into cubes
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- 3 large Honeycrisp, Granny Smith, or Fuji apples, peeled and thinly sliced
For the Cinnamon Custard Topping
- 3 tbsp (45 g) unsalted butter, melted and slightly cooled
- 3 tbsp (40 g) granulated sugar
- 1 tsp ground cinnamon
- 1 large egg
Instructions
Prep the Oven & Pan: Preheat your oven to 350°F (180°C). Butter and lightly flour a 9-inch springform pan.
Make the Base Mixture: In the bowl of a stand mixer fitted with the paddle attachment (or by hand), combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and mix on low speed until crumbly with pea-sized butter pieces throughout.
Form the Crust: Add the beaten egg and vanilla. Mix just until combined into a chunky, coarse meal texture. Spread the mixture into the prepared springform pan, pressing firmly into an even layer along the bottom and slightly up the edges.
Layer the Apples: Starting from the outer edge, arrange the thin apple slices in a tight, overlapping concentric circle pattern toward the center.
First Bake: Transfer to the oven and bake for 25 minutes.
Mix the Topping: While the pie is baking, whisk together the melted butter, granulated sugar, cinnamon, and egg in a small bowl until completely blended.
Add Topping & Finish Baking: Remove the pie at the 25-minute mark, pour the cinnamon topping evenly over the apples, and return to the oven. Bake for another 25 to 30 minutes until the top is set and dry.
Cool & Release: Transfer the pan to a wire rack for 10 minutes. Run a thin knife around the perimeter to release the edges, unclamp the springform ring, and serve warm or at room temperature.
From: Foodal
