1 stick unsalted butter
1/2 c. sugar
2 c. flour
1/2 c. dry white wine
4 med. tart apples
2 lg. eggs
1/2 pt. whipping cream
1/3 c. sugar
Grated lemon peel for 1 lemon

Cream together softened butter and sugar. Add flour alternately with the wine. Blend well, refrigerate for 30 minutes. Press dough evenly onto bottom and 1 inch up the side of an 11-inch springform pan. Refrigerate.

Slice apples into 1/4 inch wedges, toss with the juice of 1 lemon. Arrange apple slices, slightly overlapping, in concentric circles. Sprinkle with 1 tablespoon sugar. Bake at 350 degrees for 20 minutes.

Lightly beat eggs, sugar, lemon peel and cream. Pour over apples and bake for another 30 minutes at 425 degrees until cream custard is set and golden.