Maine Recipes: Chef Carl's Maine Apple and Blueberry Torte

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Chef Carl's Maine Apple and Blueberry Torte
One 10 inch single layer cake, served with vanilla ice cream.

3 medium, peeled, cored and thinly sliced Maine apples, 1 pint fresh Maine Wild Blueberries, 1 tsp lemon juice, 3/4 C plus 3 Tbsp sugar, 2 tsp ground cinnamon, 3/4 unsalted butter (1 1/2 sticks), 2 large, lightly beaten eggs, 1 C sifted all purpose flour,

Preheat oven to 350 degrees. Generously butter a 10-inch Pyrex pie pan. In large bowl, toss the apples with the blueberries and lemon juice, 2 Tbsp of the sugar, and the cinnamon. Spread this evenly in glass pan. Melt the butter in a saucepan over medium heat. Cook until lightly golden, about 7 minutes. Pour the clear, browned butter in a bowl, trying to leave all sediment in the pan. Stir the 3/4 C sugar into the butter. Gently stir in the eggs. Stir in the flour until blended. Spoon the batter evenly over the apples and blueberries. Sprinkle with remaining 1 Tbsp sugar. Bake until golden and crusty, 40-45 minutes. Cool in the pan on a wire rack. Cut into wedges. Scoop vanilla ice cream on top, and enjoy!

  Source: Cafe Stroudwater