Bertus Basson: Tannie Hetta’s Apple Tart
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Tannie Hetta’s Apple Tart (Serves 4 to 6)
- 4 large green apples
- 750ml water
- 250ml white wine
- 150g sugar
- 1 cinnamon stick
- 2 cardamom pods, crushed
- 2 star anise
- 3 eggs
- 70g milk
- 60g butter
- 140g sugar
- 130g flour
- 10g baking powder
- pinch of salt
- 250g cream
- 250g sugar
- 1 vanilla pod, scraped
- Preheat you oven to 180°C. Peel, core and quarter the apples. In a pot, bring the water, wine, sugar, cinnamon, cardamom and star anise to the boil.
- Add the apples and weigh them down with a saucer so they remain immersed in the syrup while they poach for 15 minutes.
- As a word of caution, some apples cook faster than others, so be careful not to overcook.
- Remove them from the heat and leave to cool and infuse in the poaching syrup.
- Whisk the eggs and milk together.
- Cream the butter and sugar together until pale.
- Sift the dry ingredients together into a bowl.
- Now beat in a bit of egg mixture, then some butter mixture, then more egg, alternating between the two.
- Beat between each addition until it is all combined. Pour the resulting smooth batter into your baking tin.
- Lay the cooled apples on top and push them into the batter.
- Bake at 180°C, until golden brown (about 30 minutes).
- While the apple tart is in the oven, combine the cream, sugar and vanilla seeds in a small saucepan.
- Simmer until all the sugar is dissolved.
- Pour the resulting hot syrup over the apple tart as it comes out of the oven.
- Serve with cream, ice cream or custard
* Recipe by Bertus Basson from his book, Homegrown. The book is available for purchase on Loot.co.za for R307. Click here to purchase