No oven, Apple tart
Serve this tasty dessert with a spoonful of ice-cream, custard, crème fraiche or single cream.
You'll be able to substitute the apples for pears, bananas, peaches, pineapples or blueberries.
Cook time: 10-2 minutes approx.
Hot temperature: Medium-Low
For the sponge
- 100g Isabel’s Cupcake or Baked Donuts mixes
- 60g caster sugar
- 50g vegetable spread or melted butter
- 1 Large egg
- 60ml milk or substitute
For the filling
- 4 to 6 Cox, Granny Smith or Braeburn apples, peeled,
- cored and cut into 8-12 wedges
- 2 tsp lemon juice
- 100g caster sugar
- 60g butter
- First, make the batter. In a large bowl, mix the flour and sugar together and make a well in the middle. Add the egg, oil and milk, and mix until it comes together in a smooth lump free batter. Set aside until required.
- For the filling, core and peel the apples, then halve and chop them into wedges. Place the apples in a large bowl and cover them with the lemon juice.
- Tip the sugar and butter into a heavy base frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Remove the pan from the heat and arrange the apples in the pan in a floral shape, then cook in the sauce for 10-12 minutes, turning the apples slices over occasionally, until completely caramelised. Be careful not to burn them, but you want to caramelise the apples as much as possible.
- When the apples are cooked, pour the batter over the apples, then cover the pan with foil or a lid to help to keep the steam inside the pan. Cook in low heat for about 10-12 minutes approximately until the dough is spongy on the top. Leave the tart to stand for 5 minutes, then invert it carefully onto a serving dish slightly larger than the pan.
PS. Note that the sponge on top of the apples does not go brown, you’ll know when it is cooked by pressing down gently with your finger, it should be lightly spongy and soft when ready.