Makes one 9-inch kuchen
A cross between a tart and a cake, this kuchen features a crisp cornmeal crust for the fruit. As the apples are arranged in the plate, it seems like there are more slices than there is space. But keep tucking them in next to each other until the bowl is empty and the pan is filled.
|Butter (for the pan)|
|⅓||cup yellow cornmeal|
|½||teaspoon baking powder|
|½||cup (1 stick) unsalted butter, at room
|1||teaspoon vanilla extract|
|Grated rind of 1 large lemon|
|2||tablespoons heavy cream|
|3||medium cooking apples (such as Baldwin or Golden Delicious), cored, peeled, and sliced ⅛-inch thick|
|1||tablespoon lemon juice|
|¼||teaspoon ground cinnamon|
|¼||cup apple jelly|
1. Set the oven at 350 degrees. Butter a 9-inch pie pan.
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2. In a bowl, whisk the flour, cornmeal, baking powder, and salt to blend them.
3. In an electric mixer on medium speed, beat the butter and all but 2 tablespoons of the sugar until blended. Beat in the egg yolk, followed by the vanilla extract and lemon rind. With the mixer set on its lowest speed, blend in the flour mixture alternately with the cream. Transfer the batter to the pie pan. With floured fingers, spread the batter evenly on the bottom and sides of pan. Press a fork around the rim.
4. In a bowl, combine the apples, lemon juice, remaining 2 tablespoons sugar, and cinnamon. Arrange the apple slices overlapping in a circle around the edge and in the middle. Keep tucking slices between each other until all are used.
5. Bake the kuchen for 40 minutes or until a skewer inserted in the pastry comes out clean. If edges are browning too quickly, cover with foil. Transfer to a wire rack to cool.
6. In a small saucepan, heat the jelly until melted. Drizzle the jelly from the tip of a spoon over the apples. Serve with whipped cream. Jean Kressy