1 T butter, softened, plus 2 T into ˝-inch-thick slices (about
butter 5 cups)
1/3 c plus ź c sugar 2 T strained fresh lemon juice
˝ c water 3 eggs
A pinch of cream of tartar 3 T flour
8 medium-sized tart cooking apples, 1 c milk
peeled, cored and cut lengthwise
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Preheat the oven to 350°. With a pastry brush, spread the tablespoon of
softened butter evenly over the bottom and sides of an 8-by-6-by-2-inch
baking-serving dish.In a small saucepan, bring 1/3 cup of sugar, the water and cream of tartar to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly uncovered and undisturbed, for 5 minutes, or until the syrup reaches a temperature of 220° on a candy thermometer. Remove the pan from the heat.
Melt the 2 tablespoons of butter over moderate heat in a heavy 10- to 12-inch skillet. When the foam begins to subside, add the apples, the sugar syrup and the lemon juice. Stirring frequently, cook over moderate heat for about 5 minutes, or until the apples are almost tender and a slice shows only slight resistance when pierced with the point of a small knife. Transfer the contents of the skillet to the buttered dish and set aside.
To make the batter for the topping, combine the remaining sugar, the eggs, flour and milk in the jar of an electric blender and blend at high speed for 10 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the batter is smooth. (To make the batter by hand, stir the sugar, flour and eggs together in a mixing bowl and gradually mix in the milk. Beat with a wire whisk or rotary or electric beater until the flour lumps disappear.)
Pour the batter over the apples and bake in the middle of the oven for about 30 minutes, or until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean.
Serve at once, directly from the baking dish. Serves 6 to 8.
