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Dish of 27 Jul 2008
APPLE TART WITH CARAMEL CREAM
6 servings
This must be one of the first apple tarts I ever made and going through an old recipe book of mine, I rediscovered this treasure. Serve it warm with vanilla ice cream and ignore the calorie count!
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45 ml (3 tablespoons) soft butter
250 ml (1 cup) sugar
2 eggs
250 ml (1 cup) cake flour
5 ml (1 teaspoon) baking powder
pinch of salt
60 ml (1/4 cup) milk
1 x 410gm-tin pie apples, drained
Caramel cream:
250 ml (1 cup) cream
250 ml (1 cup) sugar
5 ml (1 teaspoon) caramel essence
Preheat the oven to 180° C (350° F). Grease a Pyrex pie plate.
1. Cream the butter and sugar. Add the eggs one at a time and mix well.
2. Sift the dry ingredients together and add to the creamed butter and sugar, alternating with the milk. Mix until smooth.
3. Spoon the batter into the Pyrex dish. Place the apples on top. Bake in the oven for 30 to 35 minutes until golden brown and firm to the touch.
4. Meanwhile combine the cream and sugar in a saucepan and cook for 5 minutes. Be careful not to let it boil over. Stir in the caramel essence.
5. Pour the hot caramel cream over the apple tart as soon as you take it from the oven.
6. Serve warm with a generous scoop of vanilla ice cream.
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;)