In a little over three hours school will let out for the winter holidays. Cheers to three weeks of not packing lunchboxes, not supervising homework, not losing my cool over missing pieces of school uniform, and of course, my favourite and my best, not having to wake up at 6 am in the cold and dark.
I guess depending on how you view school holidays, today may fill you with great joy or certain dread. I hope it’s not the latter.
In the spirit of end of term celebration, I feel that we deserve this gorgeous Rustic Apple Tart that is such a good fit for winter. Do not be tempted to deny yourself the lashings of sweet caramel sauce, it is absolutely essential to the dessert’s success, but more importantly, warm apple desserts with caramel sauce are said to very therapeutic and as such are essential for recovery.
After all, we drove 80 km to watch a 20 minute hockey match; we listened to the same piano piece at least 5000 times, we built models of houses and Cat-in-the-Hat hats and we marched up mountains reciting our times tables like some kind of deranged mathematical Von Trapp family.
We listened over and over to the same oral on the early settlements of South Africa – spoiler alert – nothing has changed there. We made pancakes for a fake restaurant in Afrikaans and made it to the PA meeting on the same morning as the car battery died. We threw little dancers into dance class a mere 45 seconds before it started and did the grade R homework in the car on the way home from school. We were almost never late to pick up the kids from school and lunchboxes only really got boring in the last week of term.
Shew! Alrighty then, I am calling it a win.
Friends, enjoy the holidays.
- 125 g butter, softened
- 90 g icing sugar
- 1 whole egg
- 30 g ground almonds
- 250 g cake flour, sifted
- 1 egg, lightly beaten
- 65 ml (¼ C) butter
- 6 apples, peeled, cored and thickly sliced
- 5 ml (1 t) cinnamon
- 65 ml (¼ C) brown sugar
- 125 g (½ C) butter, cut into blocks
- 190 ml (¾ C) dark brown sugar
- 125 ml (½ C) cream
- Place the butter, icing sugar, the whole egg and ground almonds in an food processor and process until light and smooth.
- Add the flour and use the pulse button until the pastry pulls together.
- Lightly knead into a ball, flatten out into a disk, cover with plastic wrap and chill in the fridge for half an hour.
- On a floured surface, roll the pastry out evenly. Cut one large circle out of the pastry and place the circle onto a baking tray that has been lined with baking paper.
- Place the cooled apples into the center of the circle and fold up the edges of the pastry over the edge of the apples.
- Brush the pastry with the beaten egg and bake in an oven preheated to 180 °C for 15 - 20 minutes or until golden and crisp.
- Melt the butter in a large frying pan.
- Add the apple slices, the cinnamon and the brown sugar and toss to coat.
- Turn the heat down and simmer the apples, stirring occasionally until tender but not soft.
- Caramel Sauce
- Place the butter, sugar and cream together in a medium saucepan and stirring continually bring the sauce to the boil.
- Reduce the heat and simmer for two minutes.
- Remove from the heat and keep warm.
- Serve the Rustic Apple Tart warm with the caramel sauce, whipped cream or ice cream if preferred.