Industry leader Wine Enthusiast magazine recently named Oregon’s Willamette Valley as their 2016 Wine Region of the Year. Home to 530 wineries and nearly 20,000 planted acres, much acclaim can be attributed to Oregon’s world class pinot noirs.
Rivaling regions of Champagne, Sonoma, and Provence, these international honors were awarded for “the outstanding quality of its wines, the resulting international recognition and the tectonic shifts in wine investments have engendered.”
We have a real glut of apples happening at my local market―a most certain nod that the winds of fall are fast approaching. Meanwhile, leaves begin to display golden shades and shadows stretch longer in the afternoon sun, it’s as if nature is taking one long breath. I have mixed feelings about this change of seasons: I’m both sad that summer is all but gone, yet excited for the approaching harvest.
Living closer to the land again, I’m regaining my awareness and connection with the natural life cycle. Peaches and nectarines replace summer berries now, while apple varieties like Jonathon, honey crisp, gala, and Fuji steadily gain prominence. Absolutely nothing compares to eating produce at its peak. Freshly picked for consumption means it hasn’t been sitting in a cooler for months making its way to my grocery store.
I recently bought a few early Fuji apples to make a nice dessert for friends, and my favorite French Apple Torte came to mind. I have been making it for so long that I have lost the original documentation. There’s nothing terribly unique about it―your normal baking staples and a few sweet, crisp apples wrapped in a moist custard-like batter. Just know that it is all about the apples.
The batter only requires a few stirs with a whisk or large spoon. The apples are added and it is unceremoniously dumped into a baking dish. While in the oven, a simple topping is quickly put together and poured over the semi-baked torte. It continues to bake until fully set and the edges of the apples caramelize.
This little beauty hits all the right notes. It’s bursting with bright nuances from fresh sweet apples and further enhanced by the rich egginess of the crazy-custard-like batter that binds it all together. The caramel topping’s buttery sweetness and texture becomes the perfect counterpoint to the clean apple flavors.
Elegant in taste and appearance, it is a dessert suitable for just about any occasion. Consider it as the finish to a special dinner, an impromptu treat for drop-in company, or perhaps the best reason of all, to celebrate the apple harvest. Do enjoy it warm from the oven with ice cream or a custard sauce.
French Apple Torte
1/2 cup all-purpose flour
1/3 cup sugar
1 Tbsp baking powder
1/8 tsp salt
1/2 tsp vanilla extract
2 eggs, lightly beaten
2 Tbsp olive oil
1/3 cup milk
4 baking apples such Braeburn, Rome, Fuji, etc, peel, core, thick slices (about 2 pounds) Topping
3 Tbsp butter, melted
1/3 cup sugar
1 egg, lightly beaten Method
Preheat oven to 400 degrees. Butter a 9″ springform pan or ovenproof quiche dish and set aside.
In large bowl combine flour through salt and blend well.
In small bowl combine vanilla through milk and blend well. Add liquid to dry and stir until well blended. Add the apples and stir to thoroughly coat with batter. Spoon into pan and bake until firm and golden, about 25 minutes.
Meanwhile prepare topping by combining butter, sugar and egg in small bowl. Stir to blend, and set aside.
Remove torte from oven and pour the topping mixture over it. Return to the oven and bake until top is deep golden brown and quite firm when pressed, about 10 minutes.
Remove to rack and cool from 10 minutes. Run knife around edge and remove sides or serve from dish at room temperature or warmed served with vanilla ice cream or custard sauce. Serves 6 to 8.