Custardy Apple

Squares
INGREDIENTS

2 tablespoons unsalted butter,

melted and cooled, plus more for
the pan

3 medium juicy, sweet apples, such as Gala or Fuji, peeled

1/2 cup flour
1 teaspoon baking powder
2 large eggs, at room temperature
1/3 cup sugar
Pinch fine sea salt
2 teaspoons vanilla extract
6 tablespoons whole milk, at room temperature
Confectioners' sugar, for dusting (optional)

DIRECTIONS

Preheat the oven to 400 degrees. Grease an 8-inch square baking pan with a
little butter.

Slice the apples from top to bottom using a mandoline, Benriner or sharp
knife, turning the fruit 90 degrees each time you reach the core. The slices
should be about 1/16 inch thick: elegantly thin, but not so thin that theyre
transparent and fragile. (If theyre a little thicker, thatll be fine, too.) Discard
the cores.

Whisk together the flour and baking powder in a small bowl.

Use a whisk to combine the eggs, sugar and salt in a large bowl for about 2
minutes, until the sugar has just about dissolved and, more important, until
the eggs are pale. Whisk in the vanilla extract, then the milk and the melted,
cooled butter. Add the flour mixture into the bowl; use the whisk to form a
smooth batter.

Add the apples to the bowl; switch to a flexible spatula and gently fold in the
apples, turning the mixture until each thin slice is coated in batter. Scrape the
mixture into the pan, smoothing the top as evenly as you can. It will be
bumpy; thats its nature.

Bake (middle rack) for 40 to 50 minutes or until golden brown and puffed
make sure the middle of the cake has risen and a knife inserted into the
center comes out clean. Transfer to a rack and allow to cool for at least 15
minutes.

Carefully cut into 9 equal squares in the pan (being careful not to damage the
pan); or unmold the slab onto a rack, flip it onto a plate so it is right side up
and then cut it into 9 squares. Either way, give the squares a dusting of
confectioners sugar before serving, if youd like.