Recipe Tip: Apple Tart with Caramel - Falstaff
Top Recipe for 12 Persons. All ingredients and tips for getting it right. The pleasure is made perfect by vanilla ice cream - recipe tip from the book »Apples« by James Rich.
- 175 gbutter, room temperature
- 150 gcaster sugar
- 200 gplain flour
- 1 teaspoon(s)ground cinnamon
- ½ teaspoon(s)ground ginger
- 2 ½ teaspoon(s)baking powder
- 4eggs, scrambled
- 100 galmonds, ground
- 50 gsultanas
- 200 gdessert apples (z. B. Gala, Elstar), peeled, cored, 1 apple sliced, the rest chopped
- 200 mldouble cream
- 50 gbutter
- 175 glight raw cane sugar
- 1 tablespoonsugar syrup
- 1 tablespoonmolasses
- vanilla ice cream
Step 1Preheat the oven to 160 degrees fan oven. Grease the bottom of a springform cake tin (22 cm diameter) with butter and line with baking paper. In a food processor, cream the butter with the sugar until pale in colour.
Step 2Sift flour, cinnamon, ginger and baking powder into a separate bowl. Gradually add the eggs to the butter mixture, stirring well in between and adding 1 tablespoon of the flour mixture at a time. Once the flour is fully incorporated, add the ground almonds and sultanas and continue stirring until everything is combined. Add the chopped apples and stir in with a wooden spoon. Pour the dough into the prepared mould and place the apple slices on top in a circle.
Step 3Bake in the oven for 1 hour until a pierced skewer comes out clean. Leave to cool in the tin for 5 minutes, then remove the ring from the springform tin and place the cake on a cooling rack to cool.
Step 4For the caramel sauce, heat the double cream in a saucepan over a low heat. Add butter and sugar and stir until everything is liquid and smooth, do not allow to boil. Then add sugar syrup and molasses and mix well.
Step 5Serve the cake with the hot caramel sauce and a generous dollop of vanilla ice cream.
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