As promised, here is my apple tart recipe. So simple to make, even a child can do it with adults’ help. I started helping my mom in the kitchen from about the age of 8.
Coming from a large family, there was always plenty to do in the kitchen as we entertained often in those days. Life was a slower pace of course, but we still had work to do and were expected to help. There were not all the ready-made foods to choose from then, so we made all we needed, which of course is a much healthier option. We had a pantry stocked with homemade fruit preserves from our garden e.g. lemon curd, orange marmalade, peaches in syrup, guavas & quinces, etc.
It was indeed a grand day when my dad bought mom a brand new deep freeze, one of the first domestic ones. She was in her seventh heaven and froze a double of all she cooked to save time over weekends when visitors were around.
It was, and still is a boon for a large family, to take advantage of special offers in the shops and seasonal veggies, etc. Apple tarts freeze especially well, either before or after baking. I have made some mini tarts this week, popped them in the freezer, and will bake them next weekend over the ‘slow’ festival at our farm dinner – Taste of Africa – for our guests. I will serve them with custard and ice cream.
I have not used sultans as some folks don’t eat them, but they are really good with the apple, and the cinnamon makes for a nice spicy intrigue!
Enjoy with Esona Chardonnay, which is also fruity and a little spicy, so the flavors will complement each other.
My Recipe – Apple Tart
- 2 cups flour, 125g stork margarine
- 1 tsp baking powder, a pinch of salt
- ¼ cup brown sugar, 1 large egg
- 1 or 2 tbsp. iced water (if needed)
- Rub marge into dry ingredients. Use a mixer if you have one, as it makes it easier. Add egg & mix in well, adding water as necessary to make a firm dough.
- Roll out a little over half of the dough on a floured surface. Line a greased pie dish with this, using damp fingers to press into place.
- Spoon in prepared apple mix. Add a small number of sultans if you wish.
- Roll out the remaining pastry. Cut strips and cover the apple in a lattice pattern. The pastry may also be grated over, rolled in a little flour each time it gets too sticky.
- Bake at 180° for approximately 30 minutes or till done.
- Sprinkle with icing sugar when cooled, and serve with cream, custard or ice cream.
Peel and core a thrift pack of granny smiths. Rinse and put in a large pot with ½ cup water and ½ cup brown sugar. Adding stick cinnamon or vanilla is a nice option. Cook till soft and allow to cool before using it in the tart.
This keeps well in the fridge, so can be cooked days before the tart. Use leftover with pork, ice cream, or breakfast muesli. Delicious!