Apple Tansy, photo by Allison McAdams
This is a fun and easy recipe that was popular in Colonial America. You can serve it as a not-too-sweet dessert, or make it for breakfast. You are essentially frying apple rings, then pouring custard over top of them. Gently cook it on the stove top, then put it under the broiler for just a minute to cook and lightly brown the top. It’s called a “tansy” because tansy leaves were used as a flavoring in early recipes. These days, we use lemon juice instead.
Ingredients
3 medium tart/sweet apples, peeled, cored, and sliced into thin rings or wedges
3 tablespoons unsalted butter or dairy free butter
4 large chicken or duck eggs
3 tablespoons heavy whipping cream or dairy free whipping cream or dairy free half and half
2 tablespoons granulated sugar (plus extra for sprinkling)
2 teaspoons vanilla (or rosewater, if you can find it)
¼ teaspoon freshly grated nutmeg
1 tablespoon of grated lemon peel, optional
Instructions
Turn your oven’s broiler on high.
Melt the butter in your 10-inch cast-iron skillet or other oven-proof skillet over medium heat. Add the apple slices in an attractive layer or layers because after you flip the tansy, the apples will be on top. Cook them for 5 to 7 minutes, turning occasionally, until they are soft and the edges just begin to golden and caramelize.
In a mixing bowl, whisk together the eggs, heavy cream, granulated sugar, vanilla, and nutmeg until completely smooth and well blended. Turn the stovetop heat down to medium-low. Gently pour the egg mixture directly over the arranged apples, ensuring it fills all the gaps. Let it cook undisturbed on the stovetop for 3 to 4 minutes. You want the bottom and edges of the egg mixture to solidify and set, but the top will still be uncooked.
Transfer the entire skillet to the upper oven rack under the preheated broiler.Broil for 2 to 3 minutes. Keep an eye on it because it can go from golden brown to black and bitter very quickly. The Tansy is finished when the eggs puff up, cook completely through, and turn a light, speckled golden brown. Remove using heavy oven mitts. Run a butter knife around the edge of the skillet to loosen it.
Place a large, flat serving plate upside down over the skillet. Confidently and carefully invert the skillet to flip the tansy onto the plate. The caramelized apples should now be facing upward.Dust generously with powdered sugar and hit it with a fresh squeeze of lemon juice to brighten the flavor. Serve warm in wedges.
Apple Tansy, photo by Allison McAdams