This apple tart… cake… pie? Honestly, I’m not totally sure what to call it. The texture is so unique. It’s not dry and cakey, and it’s not textured like sliced apples either. It’s more of a creamy, almost custardy center. Which is amazing because it’s mostly just apples!
This is a pretty common dessert here in Spain, and like many of this country’s proudest dishes, it’s absolutely simple to make. Despite its simplicity, it comes out beautifully every time.
It also keeps well in the fridge for several days, so it’s a great dessert to make ahead of time!
So, if you’re looking for a dessert to impress your friends that is deceptively easy to make, look no further. Make this apple tartcake.
- 5 apples
- 1 cup sugar
- 1 cup milk
- 1 cup flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1 egg
- Pre-heat the oven to 350 Fahrenheit
- Peel and slice 3 of the apples and add them to a blender.
- Into the blender with the 3 apples add the sugar, milk, flour, cinnamon, and baking powder. Mix until smooth and combined. Beat the egg separately and incorporate it into the mixture.
- Pour the mixture into a greased pie dish and tap onto the counter a few times to remove air bubbles.
- Peel the last two apples and slice into thin slices. Place the slices right on top of the mixture, resting on top of the batter. Put the biggest slices around the outside edge and then continue placing them in a circular patter using smaller and smaller slices until you reach the center.
- Bake at 350 degrees for about an hour. When the apples on top start to get golden, it's done.
- Let the tart cool off to room temperature before covering it with plastic wrap and leaving it in the refrigerator for at least 4 hours.
- Serve cold
- You can grease the pie dish however you like, but I typically rub it with butter and then sprinkle some flour on top. Otherwise, you can use a cooking spray or just butter.