Apple/Custard Squares


Apple Custard Squares

Easy-to-make!  Tasty but elegant — Rather like a baked apple pancake (Clafouti, without the puffy crust).  Wonderful served with Maple Syrup, then whipped cream or ice cream.  Adapted from Splendid Table recipe.

For the apples, try sweet and juicy (Gala or Fuji work well) — I use Minnesota HoneyCrisp.  Slice the apples as thin as possible, or use mandoline or Benriner.

Ingredients / Prep:

3 medium juicy, sweet Apples — Peeled
1/2 cup all-purpose Flour
1 teaspoon Baking Powder
2 large eggs — Room temperature
1/3 cup Sugar
Pinch of fine Sea Salt
2 tsp. Vanilla extract
6 tbsp. whole Milk — Room temperature
2 tbsp. unsalted butter — Melted and cooled
Confectioners’ sugar, for dusting (optional)

Instructions / Assembly:

Slice the apples using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be thin, but not so thin that they’re transparent and fragile. Discard the cores.  Set aside — Cover with plastic wrap to keep from ‘browning’.

Whisk the flour and baking powder together in a small bowl — Set aside.

Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Using a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar dissolves and the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth.

Add the apples.  Using a flexible spatula, gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as possible (it will be lumpy).

Bake for 40 to 50 minutes, or until golden brown, uniformly puffed — Be sure the middle of the cake has risen, and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and allow to cool for at least 15 minutes.

Using a long knife, cut the cake into squares, or remove cake from pan (lift out by parchment flaps).  Give the squares a dusting of confectioners’ sugar before serving.  Serve with a drizzle of Maple Syrup and/or dollop of whipped cream (or ice cream).