250 ml sugar
37.5 ml margarine
250 ml cake flour
5 ml baking powder
1 pinch of salt
60 ml of milk
1 tin (400 grams) pie apples, alternatively fresh apples stewed also works.
TOP LAYER: 125 ml cream and 125 ml sugar brought to the boil and waiting ready to be poured over the tart 10 minutes before final baking time is up.
Preheat oven to 180 degrees Celcius. Cream the butter and sugar together. Add eggs one by one to the mixture by beating them into the mixture. Sift the dry ingredients together and add the milk and margarine separately to the dry ingredients. Place the fluffy mixture into the buttered baking dish. Add the pineapple pieces evenly over the fluffy mixture. Do not push them down into the mix, leave them to "Float" on top of the fluffy mixture. Bake for 25 to 30 minutes in the oven. Pour the TOP LAYER cream mix that you boiled over the entire tart ten minutes before baking time is up and return to the oven for the last ten minutes.
Serve Hot or Cold with custard or Fresh Dessert cream as an extra.
Serves up to 10 servings.
* * * * * * * * * *
2 cans (410g) Whole Strawberries, alternatively, 2 cups fresh strawberries.
1 Lemon grated rind
Firstly, drain strawberries of any juices.
Place on the absorbent paper towel to ensure well-drained.
Verlag: BookRix GmbH & Co. KG
Tag der Veröffentlichung: 03.08.2015
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To my late Gran (Nanny) that taught me how to bake anything and everything out of nothing.....with Heart. Miss you Nanny.