Up­side-down ap­ple tart

“This is my ver­sion of a tasty ap­ple tart,” says Eirene Span­el­lis Hov­ing from Swakop­mund in Namibia.

YOU Something Sweet - - CONTENTS -

1 tart Prepa­ra­tion time: 15 min­utes Cook­ing time: 20-30 min­utes Bak­ing time: 25-30 min­utes

5 ap­ples, peeled and cut

into thin wedges

15 ml (1 T) ground cin­na­mon 250 ml (1 c) su­gar

100 g but­ter pinch of salt

1 roll (400 g) puff pas­try vanilla ice cream to serve,


Pre­heat the oven to 200 °C. Grease a 19 cm tart tin with non­stick spray.

1 Put the ap­ples, cin­na­mon, su­gar, but­ter and salt in a saucepan and sim­mer over medium heat un­til the su­gar has caramelised and the ap­ples are al­most soft, about 20-30 min­utes. Leave to cool.

2 On a lightly floured sur­face, gently roll out the pas­try, just big enough to cut out two 19 cm cir­cles. Brush a lit­tle of the ap­ple syrup on one of the pas­try cir­cles and place the other on top of it, lining them up per­fectly.

3 Spoon the cooled ap­ple mix­ture into the pre­pared tart tin and spread evenly. Cover with the pas­try cir­cles, tuck­ing down the sides around the fill­ing. Bake for 25-30 min­utes or un­til the pas­try is cooked and golden brown.

4 In­vert the tart so the ap­ples are on top. Serve with vanilla ice cream, if pre­ferred.

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