- All-purpose flour 75 gms – 2/3 cup
- Baking powder 1 tsp • 156 kcal
- Apples 4 • 45 kcal
- Egg 1 • 130 kcal
- Yolks 2
- Sugar 160 gms – ¾ cup + ½ tbsp • 470 kcal
- zest grated 1 lemon
- Vanilla Extract 1 tsp
- Milk 120 ml – ½ cup • 49 kcal
- Butter 100 gms – 7 tbsp melted and at room temperature • 717 kcal
- Apricot jam 2 tbsp + 1 tbsp water
If you’re looking for a different take on the classic apple pie, then this recipe is ideal! Creamy apple tart is a mixture of a cake and a pudding-like clafoutis, with apple slices in every bite.
The sweet creaminess of the cake goes so well with the tartness and texture of the apple slices that it’s hard to stop at just one slice!
Serve a slice or two of this tart up with a cup of tea or coffee, or have it as a dessert treat whenever the fancy takes you!
Preheat the oven to 350F/160C fan/gas mark 4.
Sift the flour and baking powder together in a bowl and set aside. Beat the egg, egg yolks and sugar in an electric mixer until pale and fluffy.
Add the vanilla extract and lemon zest and beat some more.
Add the melted butter (at room temperature) and milk, mixing well. Then add the sifted flour and baking powder mix and beat until combined.
Cut the apples into quarters and then thinly slice them. Once sliced, add the apples to the cake batter. Mix them around with a spatula, making sure they are completely coated.
Grease and flour a tart or flan tin and add the apple and batter mix to it. Smooth down with a spatula.
Bake in the preheated oven for about 50 minutes. When it’s golden brown on top, remove from oven to let it cool down, then remove it from the tin (If you are using a flan dish, leave it in).
Just before serving, heat up the water and apricot jam and mix them together until combined.
Brush the top of the cake with the warm apricot jam mixture to make it nice and shiny, then cut and serve at room temperature.