Karamel Appel Tert (Apple & Caramel Tart)
Karamel Appel Tert
The smell filled the whole house — buttery, fruity, and just sweet enough to make you hover near the counter, pretending not to wait for a slice. The edges turned slightly sticky, the centre stayed tender, and the apples softened into little pockets of sweetness. Served warm, it tasted like the kind of treat that didn't need a celebration — just a quiet moment, a warm plate, and someone willing to share the last piece.
Ingredients
- 200 g sugar
- 40 g butter
- 3 large eggs
- 250 g self-raising flour
- 0.5 tsp baking powder
- Pinch of salt
- 60 ml milk
- 385 g tart apples (or 385 g canned apple slices)
- Caramel sauce:
- 410 g evaporated milk
- 250 g sugar
- 1 tsp caramel essence
Method
- Preheat the oven to 180°C.
- Cream the sugar with the butter until light.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt and mix into the butter and egg mixture, adding the milk to loosen the batter.
- Pour into a round pie dish.
- Press the apple pieces into the batter.
- Bake for 40 minutes.
- For the sauce:
- Bring the evaporated milk, sugar and caramel essence to the boil.
- Pour the hot sauce over the tart.
- Serve piping hot with cream, ice cream or custard.