Apple Tarts

There’s apple tarts…
and then there’s * Apple Tarts *…
Our friend Angela in Levin made this apple dish for us a
few weeks ago. Published as an “apple tart”; I don’t think
it’s a tart , but it’s certainly apple and spicy – and so delicious
that I asked for the recipe. It comes originally from I.
Waldren, in the Southern Star Cookbook.
Angela’s version used sultanas instead of the original
sticky raisins, and her home-grown walnuts. We enjoyed
this served with plain yoghurt, but children might prefer it
with Ice Cream or custard.
NZ produces some very good walnuts, but walnut oil becomes
stale quite quickly, so prepared nut pieces don’t
keep well. In the past I have sometimes been sold bags of
whole nuts which were not nice when opened. Organic
stores and farmers’ markets seem to be the most reliable
suppliers, or supermarkets with a fast stock turnover.
Good walnuts, either fresh shelled pieces or crack-your-own,
should taste mild, gently nutty and slightly sweet. If
there’s a strong or slightly bitter aftertaste, they are probably
old or badly stored and they’ll spoil good baking. If
you can’t find nice walnuts, substitute chopped pecans or
hazelnuts.
Here’s the recipe… I thought it was wonderfully spicy,
and just about the right sweetness. Some people might
like to reduce the sugar a little…

Ingredients
3 apples
1 cup sugar
1-1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
125g butter
1 cup chopped walnuts
2 eggs
1 cup sticky raisins (or sultanas)

Preparation

  • Peel,core and slice apples. Mix in a bowl with sugar and leave to stand.
  •  Simmer raisins in water for 5 mins until swollen.
  • In another bowl sift together flour baking soda,spices.
  • Add the walnuts and drained raisins.
  • Melt butter and add (beat in) the eggs.
  • Add butter-egg mix to the dry ingredients, and lastly add apples and sugar.
  • Spread in flan tin and bake at 200c for 45 mins.
  • Dust with icing sugar when cooled.

‘Thank you’ to I. Waldren, wherever you are…
– Simcha

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