Tannie Hetta’s Apple Tart
Tannie Hetta’s Apple Tart

Bertus Basson: Tannie Hetta’s Apple Tart

By Bertus Basson Time of article published May 3, 2018

Share this article:

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

Share this article: