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South African sweet tarts/pies: apple, tipsy, milk

South African tarts usually have only a pastry base, without a pastry topping. They can also be crustless, like the tipsy tart (or Cape brandy pudding).

1. Quick apple tart/pie




2 eggs
3/4 cups sugar
1/4 cup milk
2 tablespoons oil
1 cup self-raising flour
a pinch of salt
1 large tin/can pie-apples
(or peel, core and slice 4 Granny Smith apples,
cover the dish and microwave until soft).

Sauce: melt 1/4 cup sugar in 1 cup cream/milk and
add 2 teaspoons almond or vanilla essence.


Using electric beater, beat eggs and sugar until creamed (white).
Add milk and oil.
Gradually add flour and salt, beating well after each addition.
Pour into a large pyrex dish and arrange apples on top.
Bake at 180°C ( 350°F) for 20-30 minutes.
Make holes in the tart and pour warm sauce over hot tart.
Make sure that the sauce penetrates the whole tart.
Serve with whipped cream or ice cream.

2. Milk tart (melktert)

This recipe for German pastry is ideal for those who do not like rolling out dough.
It yields enough for 4 medium tarts, 20 cm (8 inches) in  diametre.
What is not used immediately can be frozen.
Even easier is using rolled puff pastry. Follow instructions on the packet.

German pastry


250 g (1/2 lb) butter or margarine
2 cups sugar
2 eggs
1 teaspoon vanilla essence
4 cups flour
4 teaspoons baking powder
pinch salt


Beat the butter, gradually adding the sugar while beating.
Add eggs and essence. Beat well.
Sift the dry ingredients together. Add a little at a time while beating.
A fairly stiff dough. Press with hands into dish(es). Set aside.


Enough for 2 medium tarts.



3 cups milk
4 tablespoons sugar
1 tablespoon butter
2 sticks cinnamon
pinch salt
3-4 tablespoons cornstarch
3 eggs, separated


Boil together the first 5 ingredients.
Meanwhile mix the cornstarch with a little extra milk.
While stirring, slowly pour the cornstarch mixture into the pot.
When thickened, pour in the beaten egg yolks. Stir for 2 minutes.
Allow to cool. Remove cinnamon sticks.
Stir in the stiffly beaten egg whites.
Pour into unbaked German pastry shells.
Bake at 180°C (350°F) for about 30 minutes.


3. Tipsy tart


1 cup chopped dates
1 cup boiling water
1 teaspoon bicarb
2 tablespoons butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
optional: 1/4 cup of each of nuts and cherries, chopped


Add bicarb to boiling water and pour over dates. Allow to cool.
Cream butter and sugar, add egg.
Sift flour, baking powder and salt together and add to mixture,
alternately with the soaked dates.
Mix in nuts and cherries, if desired.
Pour into a pyrex dish, 20 by 30 cm (8 by 12 inches).
Bake at 180°C (350°F) for 30 minutes or until dark brown.
Pour sauce over tart while still warm.


1/2 cup sugar
1 cup water
1 tablespoon butter
pinch of salt
1/2 cup brandy

Boil sugar and water for 5 minutes.
Add the rest of the ingredients and stir well.
Serve the tart with whipped cream.

4. Apple - Oat Crisp

This is a healthy kind of apple pie.



8 Granny Smith apples peeled, cored and sliced
1 1/2 tablespoons white sugar
1/2 teaspoon each of cinnamon and nutmeg
1 1/2 cups oats
1/2 cup brown sugar
3/4 cup chopped walnuts
2 tablespoons Flora pro-active spread


Arrange apple slices in a big, deep baking dish.
Sprinkle with white sugar and spices.
Mix oats, brown sugar and walnuts.
Rub in spread until the mixture is crumbly.
Spread over the apples and cover with foil.
Bake at 180°C (350°F) for 45 minutes.
Remove foil and bake until apples appear bubbly.

Serve with whipped cream or ice cream.


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Posted in: Recipes by on August 1, 2012 @ 11:33 pm