This family favourite recipe for a time-honoured apple baked dessert includes a gooey caramel sauce. It is always first on the list when it comes round to celebrations or any other occasion.
It is fairly quick to make and a great warm dessert to make on cold winter days. Even though it is best to eat just out the oven, you can also eat it a day or two later, and it slices beautifully when cold.
The recipe does not consist of any pastry, so strictly speaking it should be called a cake rather than a tart than a pie. Some recipes call it Caramel Apple Cake, but whatever you call it, it’s delicious – and deliciously easy!
Apple Tart Recipe
The perfect apple tart for a cold winters day.
INGREDIENTS – CAKE BASE
- 2 tins of pie apples
- 2 tablespoons butter or margarine
- 1 cup sugar
- 2 large eggs
- ¼ cup of milk
- 1 cup of flour
- 1 teaspoon baking powder
INGREDIENTS – SAUCE
- 1 cup of sugar
- ¾ cup of cream
- 1 teaspoon vanilla or caramel essence
- Begin by beating the eggs and sugar together until smooth.
- In a pot on the stove melt the butter and add the milk until the mixture is warm.
- Add the milk mixture to the egg and sugar mixture and stir everything together.
- Sift in the flour and the baking powder and add a pinch of salt. Mix everything thoroughly.
- Take an ovenproof dish and grease the surface with some butter, margarine or spray and cook.
- Pour the flour mixture into the greased dish
- Place the pie apples on top of the mixture, make sure to arrange evenly over the entire dish.
- Heat the oven up to 200°C. Place the dish into the oven for 30 minutes.
- Making the sauce: Add the sugar and cream together and slowly bring them to the boil on the stove. Make sure the sugar is thoroughly dissolved and cook until it starts to caramelise and turn a pale shade of gold. Remove from heat and then stir in the vanilla essence.
- As soon as you take the apple mixture out of the oven, immediately pour over the cream mixture while it is still boiling.
- Let stand for a few minutes before serving. This allows the sauce to sink into the cake.
- The dish is always best served with a dollop of cream or ice-cream on the side.
Recipe by Charlene Lewis – southafrican.com