Ginger noted the site last week and there are some very nice recipes there. I made the Pecan Custard tart and the Apple Tart with a cream cheese filling.

Being the novice (read that: lousy) baker that I am, I didn't bring the tart crust all the way up the pan. When I poured the custard mixture in, it overflowed and went under the tart pan, spilling onto the cookie sheet below and, um, burning. The tart was good, but I had to leave the word 'custard' out of my little sign at the office.

The apple cheese tart was the first to go, quite delicious. I doubled the filling and cooked it a bit longer and at a lower temp since the crust started to um, burn and the middle was still jiggling a bit.

Because I had so many recipes laying on the counter, I managed to also make a two crust pate brisee that I didn't need. What is wrong with me! They're in the freezer for another time.

Definately try the site. Good stuff.
Thanks Ginger.
Sue

Torta Di Mele Al Burro

Source: Savoring Italy by Michele Scicolone

1/2 cup plus 1 tablespoon unsalted butter
3 Apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cups granulated sugar
1/2 teaspoon grated lemon zest
confectioners sugar

Preheat oven to 375°. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside. Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.

In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.

Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes.

Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Just before serving, place confectioners sugar in a small sieve and dust the top of the cake.

~AnnT

Cindy's Notes: I use a combination of Cortand and MacIntosh apples.

I like the joyofbaking site and plan to try more of her recipes. The apple cheese was a great combination of flavors and a huge hit. Thanks again.

Sue

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