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Apple Tart
Wed 10-Oct-12
5:23 pm
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Rob12
London, UK

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This again appears to be local to the Western Cape in South Africa.  It is more a pudding than a tart really and can be served hot as a pudding or cold as a tart.

 

You cannot use Bramley apples for this (I tried, didn't work).  You can either use normal eating apples and peel, core and slice then insert in the batter or use Granny Smith apples, peel, core and slice them then poach in a very little bit of water until partially cooked, then use these in the recipe below.  Alternatively, if you have a South African shop near you, just buy a tin of pie apples...

 

Apple Tart

 

Ingredients

3 eggs, beaten

1 cup flour

1 large tin pie apples (or 4-6 apples peeled, cored and sliced)

1 tsp baking powder

1/4 cup sugar

1 tin Ideal milk (evaporated milk)

1/4 tsp salt

3 tbsp butter

3/4 cup sugar

 

Method

Preheat the oven to 200C (392F apparently).  Beat 3/4 cup sugar with the butter.  Add the eggs and flour, salt and baking powder.  Put the mixture in a greased pie dish/baking dish.  Press the apples into the dough.  Bake for 20-25 minutes, or until the dough has browned nicely.

Heat the Ideal milk and 1/4 cup sugar until the sugar has dissolved.  Pour over the tart.  Once the tart has absorbed the sauce, serve hot with custard or allow to coll and serve with cream.

Wed 10-Oct-12
5:36 pm
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Toffeeapple
North Bucks

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Ideal milk?  Erm...I used to hate that as a child - it used to smother the tinned peaches or pears that were always served at Sunday teatime, with bread and butter.  Does the taste alter, having had the sugar added?

I'll try that again!

Wed 10-Oct-12
5:36 pm
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Toffeeapple
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I like the idea of buying a tin of pie apples though.

I'll try that again!

Wed 10-Oct-12
10:07 pm
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Rob12
London, UK

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Toffeeapple said:

Ideal milk?  Erm...I used to hate that as a child - it used to smother the tinned peaches or pears that were always served at Sunday teatime, with bread and butter.  Does the taste alter, having had the sugar added?

Most definitely.  I cannot stand the stuff myself (similar childhood memories).  The sauce is completely absorbed by the tart.  You get a slightly tacky surface to the tart and it is pleasantly moist and apply in taste...

Thu 11-Oct-12
12:32 pm
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Toffeeapple
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Thanks Rob. cheers

I'll try that again!

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