Looks beautiful on my new Le Creuset plate.
This came together with out a problem and did not take much time. I have a mandolin and it makes life so much easier.
What a difference, the slices are all the same thickness and are ready in no time.
I did not have a 8 inch square baking pan so I used a 8 inch round pan.
I baked the squares for close to 50 min to make sure it was baked in the middle.
I tried it soon after it came out of the oven it was not all that great. When my DH came home from work we had some for dessert and it was so much better at room temperature. I was out of confectioner’s sugar much to my surprise. We had some coffee and calvados.
We are making this one again when we need something very good.
MJ in the kitchen 
I agree that this is much better at room temperature! I’ve made mini versions of this and it’s really good like that too!
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You are right that these apple custard squares taste much better once they are thoroughly cooled. I underbaked them the first time. Found out the hard way that getting everything evenly baked can be challenging.
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I preferred these at room temperature too. I love the photo of your perfect apple slices.
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Your apple slices look delicious, the caramelized bits were the best part for me.
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I agree–this is better when it sits a bit. It’s something I’ve made a few times, so glad you liked it, too!
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This was easy but delicious. The mandolin does make it so much easier to make.
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