Custardy Apple Squares Recipes

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CUSTARDY APPLE SQUARES



CUSTARDY APPLE SQUARES image

Categories     Cake     Dessert     Bake     Quick & Easy     Apple

Yield 8 slice

Number Of Ingredients 11

3 medium juicy, sweet apples, such as Gala or Fuji, peeled
1/2 cup (68 grams) all-purpose flour
1 teaspoon baking powder
2 large eggs, at room temperature
1/3 cup (67 grams) sugar
Pinch of fine sea salt
2 teaspoons pure vanilla extract
6 tablespoons whole milk, at room temperature
2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled
Confectioners' sugar, for dusting (optional)
Bonne Idées: You can add a couple of tablespoons of dark rum, Calvados, applejack or Armagnac or a drop (really just a drop) of pure almond extract to the batter. If you have an orange or a lemon handy, you can grate the zest over the sugar and rub the ingredients together until they're fragrant. You can also change the fruit. Pears are perfect and a combination of apples and pears even better. Or make the cake with 2 firm mangoes-the texture will be different, but still good-or very thinly sliced quinces. Finally, if you want to make this look a little dressier, you can warm some apple jelly in a microwave and spread a thin layer of it over the top with a pastry brush.

Steps:

  • 1Center 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. 2Slice the apples using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 th inch thick- elegantly thin, but not so thin that they're transparent and fragile. Discard the cores. 3Whisk the flour and baking powder together in a small bowl. 4Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, 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, switch to a flexible spatula and 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 you can-it will be bumpy; that's its nature. 5Bake for 40 to 50 minutes, or until golden brown, uniformly puffed-make 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. 6Using a long knife, cut the cake into 8 squares (or as many rectangles as you'd like) in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like. Serving: Most often I serve the squares plain, but whipped cream, crème fraîche or ice cream makes a great partner. Storing: The cake, which is good a few minutes out of the oven or at room temperature the day it is made, can also be refrigerated, covered, for up to 2 days and served chilled.

APPLE SQUARES



Apple Squares image

Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!

Provided by BarbiAnn

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 13

1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup butter or margarine, melted
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
½ cup chopped apple
½ cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
  • In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
  • Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 22.1 g, Cholesterol 19.3 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 93.8 mg, Sugar 15.2 g

CUSTARDY APPLE SQUARES FROM 'BAKING CHEZ MOI'



CUSTARDY APPLE SQUARES FROM 'BAKING CHEZ MOI' image

Categories     Dessert     Bake     Apple

Yield 8 servings

Number Of Ingredients 10

3 medium juicy, sweet apples, such as Gala or Fuji, peeled
1/2 cup (68 grams) all-purpose flour
1 teaspoon baking powder
2 large eggs, at room temperature
1/3 cup (67 grams) sugar
Pinch of fine sea salt
2 teaspoons pure vanilla extract
6 tablespoons whole milk, at room temperature
2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled
Confectioners' sugar, for dusting (optional)

Steps:

  • 1 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. 2 Slice the apples using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 th inch thick- elegantly thin, but not so thin that they're transparent and fragile. Discard the cores. 3 Whisk the flour and baking powder together in a small bowl. 4 Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, 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, switch to a flexible spatula and 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 you can-it will be bumpy; that's its nature. 5 Bake for 40 to 50 minutes, or until golden brown, uniformly puffed-make 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. 6 Using a long knife, cut the cake into 8 squares (or as many rectangles as you'd like) in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like. Serving: Most often I serve the squares plain, but whipped cream, crème fraîche or ice cream makes a great partner.

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