FUDGE APPLE TART – MICROWAVE OVEN
I have used a 900W microwave oven.
- Batter:
- 75 g butter or margarine
- 200 g white sugar
- 3 eggs, whisked
- 140 g cake flour
- 7 ml baking powder
- 1 pinch salt
- 50 ml milk
- 7 apples cooked or 1 (765 g) can unsweetened pie apples
- ground cinnamon
- Fudge sauce:
- 250 ml cream/ milk / Ideal Milk
- 5 ml vanilla essence
- 125 g white sugar
Peel the apples, cut in 4, take the pips out, and chop up. Cook till just soft in a little water.
Discard the water and let the apple’s cool down.
Spray a 2 liter round dish (26cm in diameter) with non-stick cooking spray.
Microwave the butter or margarine in a deep 2 liter dish for about 30 seconds on 100% power or until just melted.
Add the white sugar and eggs and beat very well to dissolve all the sugar.
Sift the cake flour, baking powder and salt together over the egg mixture and fold it in.
Stir in the milk.
Pour the batter into a 26 cm prepared pie dish and spread the apple pieces evenly over the batter.
Place the pie dish on an inverted saucer in the microwave oven. Microwave the tart, uncovered, for 12 minutes on 50% power, turning the dish regularly if the oven has no turntable.
Sift a little ground cinnamon over the half-cooked tart.
Microwave it, uncovered, (still on the upturned saucer), for another 7 – 10 minutes on 100% power, or until done, again turning the dish at regular intervals if there is no turntable.
Sauce:
Microwave the milk, vanilla and sugar in a deep 2 liter dish, uncovered, for 10 minutes on 100% power, stirring frequently until the sugar has melted.
Spoon the hot sauce over the tart and allow it to cool to lukewarm or cold before serving.
Note:
I did not have cream for the sauce, used milk, was still very good, but I would think cream is a better option.
Recipe adjusted and photo: Marlize Nienaber
