– Anita van Rensburg
(SHORTCUT, FRESH, INNOVATIVE, HEALTHY)
Anita’s apple tart recipe is a slight adaptation of her gran’s dish. She’s added spices her gran often used in her meals.
MAKES 6 TARTLETS Preparation time: 20 min Baking time: 20-25 min
1 roll (400 g) frozen puff pastry, defrosted 80-100 g butter seeds of 6 cardamom pods OR 2 star anise 10 ml (2 t) ground cinnamon 5 ml (1 t) ground nutmeg 100 g almond flakes 3 Granny Smith apples, thinly sliced 125 ml (½ c) brown sugar 45 ml (3 T) water juice and zest of 1 orange pinch of salt 1 can (385 g) baby apples, drained
200 ml fresh cream 5 ml (1 t) castor sugar knife tip of vanilla seeds scraped
out of the pod
Preheat the oven to 200 °C. Grease 6 tartlet tins with nonstick spray.
1 Tartlets Roll out the pastry slightly thinner and use to line the tart tins (see advice, right). Set aside.
2 Melt the butter in a pan and add the cardamom or star anise, cinnamon and nutmeg. Add the almonds and fry until golden brown.
3 Add the apple slices and brown sugar and mix. Add the water, orange juice, zest and salt. Simmer until the apples have softened slightly and the sugar has dissolved. Transfer to a bowl and allow to cool. 4 Remove the cardamom pods or star anise. Spoon about 15 ml (1 T) of the apple and nut mixture into each tart tin, add a baby apple in the middle, then spoon another 15 ml (1 T) of the apple mixture around it. Make sure you add enough of the liquid too. 5 Bake for 20-25 minutes. Remove the tartlets from the oven and allow to cool completely.
6 Vanilla cream Whisk the cream and castor sugar with the vanilla seeds until soft peak stage. 7 Serve the cream with the tartlets.
The tartlets are easy to make and there’s no blind-baking beforehand