Ouma se Appeltert | Apple Tart
This is Ouma Riana's mothers recipe and it's bound to hit your tastebuds with all the nostalgia - elke blerrie happie!
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Servings: 10 servings
Ingredients
Appeltert | Apple Tart
- 60ml/1/4 cup milk
- 30g/2 tbsp butter
- 2 medium eggs
- 150g/3/4 cup white sugar
- 145g/1 cup self raising flour see note 1
- pinch of salt
- 410 g/ 1 can apple slices unsweetened and drained
Soaking Liquid
- ⅓ cup white sugar see note 2
- ⅔ cup pouring cream and extra for serving
- 1 tsp caramel essence
Instructions
- Note: the above recipe yields one large apple tart but ouma Riana usually separates the batter between 2 x 15cm radius dishes. I baked it in a larger dish, sized 23 cm radius, as seen in the recipe video. The batter rises quite a bit so keep that in mind.
- Preheat the oven to 180℃/356℉. Line the baking dish(es) with cook and spray (optional).
- In a small jug, add the milk and butter together. Pop it in the microwave for 30seconds or until the butter has melted. Set aside to cool slightly.
- In a medium bowl, using an electric whisk, beat the eggs and sugar together until creamed and pale in colour, about 2 minutes. Note: This will naturally take longer in you're whisking by hand.
- Add the cooled butter and milk mixture to the creamed eggs and whisk for another 10seconds.
- Add the self-raising flour and pinch of salt. Whisk until fully combined and no flour pockets remain. Note: do not over mix.
- Pour the batter into one large baking dish or evenly divide between two baking dishes. Drain the apple slices of any excess liquid and place the slices on top of the batter. Note: I layer the apple slices on top of each other when baking in one large dish (see recipe video). This'll ensure that the top layer of apple slices stay exposed when baking and not be fully submerged by the sponge, once baked.
- Bake for 30-35 minutes until she's a deep golden brown. Meanwhile, prepare the soaking liquid 5 minutes before the tart has done baking. Add sugar, cream and caramel essence together and pop in the microwave for 30secs - 1minute or until the sugar has dissolved. Note: ouma Riana's recipe calls for more sugar and cream but I found this to personally be just a tad too much sugar and liquid overall - so feel free to follow her exact recipe or the adjusted amount. You'll find her handwritten recipe on the blog post.
- Pour the warm liquid over the warm tart and allow the liquid to be fully absorbed. Serve with whipped cream or custard, geniet dit!
Video
Notes
- Self-raising flour: substitute with 1 cup cake flour/all purpose flour and 1 tbsp baking powder (3 tsps).
- Sugar and Cream amounts: I used less sugar and cream as Ouma Riana's recipe was just a tad too sweet and wet for my liking so you can decide whether you'd like to adjust the amounts or go with the original recipe. You'll find the original handwritten recipe uploaded to the recipe blog.
- Storage: Refrigerate in in airtight container or covered with glad wrap for up to 3 days. Freezer: would not recommend.