Heirloom Apple Tart
Instructions:
- 1 Cup Brown sugar
- 1/2 Cup Sugar; plus
- 2 Tablespoon Sugar
- 4 Tablespoon Armagnac
- 4 Heirloom apples; peeled, cored, and quartered
- 1/4 Cup Golden raisins
- 1 Tablespoon Butter
- Salt; to taste
- Freshly−ground white pepper; to taste
- 3 Cup Milk
- 5 Eggs
- 1 1/4 Cup Flour; plus
- 2 Tablespoon Flour
- 4 1/2 Teaspoon Vanilla
- 2 Cup Sweetened whipped cream
- Powdered sugar; in a shaker
- Fresh mint sprigs
- Preheat oven to 350 degrees. Line the bottom and over the sides of a 10−inch springform pan with parchment paper.
- In a cast iron skillet, over high heat, combine 1/2 cup of sugar, brown sugar, water and 2 tablespoons Armagnac. Season with salt and white pepper.
- Bring the mixture up to a boil and reduce by half, about 10 to 15 minutes, stirring occasionally. The end result will be a caramel like mixture.
- Remove the mixture from the heat.
- In a saute pan, melt the butter. Add the apples and saute for 5 minutes or until golden. Stir in the raisins and remaining Armagnac. Season the apples with salt.
- Spoon the apples into the lined springform pan. Pour the caramel over the apples. Place the pan in the refrigerator and chill for 30 minutes.
- In a mixing bowl, whisk the milk, eggs, remaining sugar, flour, and vanilla, together. Whisk until slightly smooth. (There will be lumps.)
- Strain the batter over the apple and caramel mixture.
- Place the pan in the oven and bake for about 1 1/2 hours or until the cake is set and the center comes out clean with a knife.
- Remove the cake from the oven and cool completely. After cooled, place in the refrigerator.
- Remove from the refrigerator and remove the parchment paper.
- Serve the cake either cold or re−warm in the oven for a few minutes.
- Garnish each piece of cake with whipped cream, powdered sugar and fresh mint.
- This recipe yields 16 servings.