Apple tart, stovetop, for one, (or two), and unorthodox recipe.

I mostly cook by eye and feel, so the measurements are my guestimates. I always do butter and sugar and flour first, in that order. Then add liquid by feel as needed. That skips the whole sticky stage. Doing this method one quickly develops a feel for how much liquid is needed. But the fat and dry ingredients must first be well blended. Also means you don't overdevelop gluten strands in yeastless breads and cakes.

This is the morning after pic. I ate two wedges last night. Also, I forgot to use cinnamon!