DELICIOUS PINEAPPEL- OR APPLE PIE
Hierdie is ‘n baie bekende en heerlike appeltert, maar my man verkies hom met pynappel, en dit is vir hom ‘n groot bederf. Ek het die resep so effens aangepas. Dit is nie ‘n hoë tert nie, so indien jy hom bietjie hoër wil hê, vat ‘n 20 cm of kleiner pan en bak hom net langer, persoonlik vind ek is hy dan te veel deeg onder, en die sous trek nie so lekker deur alles nie. In ‘n 22 cm pan is hy so 3.5 cm hoog. Ek bak ook met die waaier aan op 170 ºC.
- Batter:
- 45 ml soft margarine
- 250 ml castor sugar
- 2 large eggs
- 250 ml cake flour
- 5 ml baking powder
- 2,5 ml salt
- 60 ml cream or milk
- 1 x 440 g can pineapple pieces or pie apples
- Sauce:
- 125 ml xylitol (or sugar)
- 250 ml cream
- 5 ml vanilla essence
Preheat oven to 180°C. Grease a 20 – 22 cm loose bottom cake tin.
Cream margarine and sugar until light and fluffy. Add eggs one at a time and beat well after every addition.
Sift together the flour, baking powder and salt and fold into the creamed mixture, alternating with the cream/milk.
Spoon the batter into the prepared cake tin and arrange the pineapple pieces or pie apples on top. Bake for 30 – 40 min, or until toothpick test clean. (very important mine baked for 60 min.)
While the tart is baking, bring the cream, vanilla and xylitol/sugar to the boil and simmer gently for 5 min. Pour over the tart as soon as it comes out of the oven.
The cream mixture must be boiling hot. Pearce holes with a toothpick to help the sauce to spread evenly, and not only on the sides.
Recipe and photo: Rina Kleinhans
