TARTES AUX POMMES, Burgundy region of France.
From Nona Glazer, Portland, Oregon. Adapted from Robin Bauer’s PCC cooking class.

3 eggs
1 cup sugar
1 cup flour
1 1/3 cup cream (I suggest 1 1/2 cup milk).
1 stick of butter (I suggest 3/4 stick of butter)
4 Granny Smith apples or other hard, tart apples that bake well.
Zest of 1 orange
Zest of 1 lemon
1/2 cup raisins (or perhaps walnuts)*

Preheat oven to 400 degrees.

Beat sugar and eggs well.
Add flour and liquid.
Add melted cooled butter.
Mix in apples, zest, raisins (or nuts)*

*Sauté the apples briefly in butter before tossing in the batter for a more intense flavor.
*Both raisins AND walnuts might be overkill but I am likely to try one-quarter cup walnuts, broken up AND one-quarter cup raisins.

Bake 15 minutes.

Increase oven temperature to 425’ and bake about 10 minutes more, watching to see that the top does not burn.

Sprinkle with turbinado or regular sugar.

Serve warm “as is” or with custard, cream, crème anglaise, or dab of vanilla ice cream.

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