Publications
Prep Time: 15
Servings: 1
Cooking Time: 40
Ingredients
- 5.00 - Apple filling: large Granny Smith apples
- 60.00ml - butter
- 30.00ml - brown sugar
- 30.00ml - rum or brandy
- 50.00g - flaked almonds, toasted
- 125.00ml - Topping: soft butter
- 125.00ml - castor sugar
- 2.00 - eggs
- 200.00ml - self-raising flour
Method
Fruit
Oven temperature 180°C
1. Peel and halve the apples. Core them and cut the halves into thick slices. Heat the butter and sugar in a frying pan over a low temperature until the sugar starts to melt. Increase the temperature until the mixture starts to boil and then add the rum or brandy. Stir until smooth.
1. Peel and halve the apples. Core them and cut the halves into thick slices. Heat the butter and sugar in a frying pan over a low temperature until the sugar starts to melt. Increase the temperature until the mixture starts to boil and then add the rum or brandy. Stir until smooth.
2. Add the apple slices, stir through and allow the mixture to simmer until the apples start to soften. Add the almonds, place the filling in a greased ovenproof dish and allow to cool completely. Preheat the oven.
3. Prepare the topping: Cream the butter
and castor sugar until light and fluffy. Beat
the eggs into the mixture, adding them one
by one. Fold in the self-raising flour with
a large metal spoon and pour the mixture
over the apples. Bake the pudding for
35-40 minutes in the preheated oven, or
until golden brown and done. Serve with
warm custard or thick, sweetened cream.
Makes: 1 tart
