Apple tart is hardly unique to South African cuisine, but cooking with fruit and vegetables is an important part of our food heritage. "My grandmother, Rina was wonderful in the kitchen and she was renowned for her baking," says Chef Eric Bulpitt. "She baked her traditional apple tart from apples we had to harvest from the farm orchard. With the creamy caramel sauce, it is already moreish, but when you add her homemade vanilla ice cream, no one refuses a second portion!"
"The flavours of apple, caramel and pastry combined with the creaminess of vanilla ice cream beg for a méthode champenoise sparkling wine where the traditional preparation method ensures yeasty notes and apple flavours. It is a perfect combination!", says La Motte Cellarmaster Edmund Terblanche.
Apple Tart & Vanilla Ice Cream
250 ml sugar, sifted
3 Tbs butter
250 ml flour
75 ml milk
1 tsp Baking powder
5 poached apples (see below)
1 pinch of salt
Cream sugar and butter. Add eggs one at a time, incorporating thoroughly.
Sift flour, baking powder and salt. Add to the butter mixture, then add milk. Combine till smooth.
Butter and flour the baking tray and pour in the mixture. Position the apples on top of the mixture.
Bake the tart for 35 minutes.
500 g sugar
1 liter water
1 cinnamon stick
Bring sugar, water and cinnamon to a simmer in a large pot. Peel and core the apples and poach for 10 to 15 minutes in the cinnamon liquid. Cool and slice into desired shape and size.
200 ml sugar
3 Tbs butter
1 tsp vanilla
125 ml milk
300 ml Ideal Milk
While your tart is baking, combine all the ingredients for the sauce in a smaller sauce pan. Cook for 10 minutes. When the pudding is done, poke holes in the batter and slowly pour the sauce over the tart. Allow to cool.
Ideal Milk and Vanilla Ice Cream
1 tin of condensed milk
250 ml fresh cream
1 sheet gelatin
1 tin Ideal Milk
½ tsp vanilla essence / vanilla pod (use one vanilla pod if available)
Combine cream, vanilla and condensed milk. Bloom gelatin in ice water. Warm up 50 g of milk to dissolve the gelatin. Add gelatin to the condensed milk / cream mixture. Foam the ideal milk by whipping thoroughly. Fold this into the rest of the ingredients. Pour into a container and freeze, stirring every half hour until it is set.
Serve Ouma's Apple tart with a generous scoop of her Ideal milk and vanilla ice cream - and, of course, a glass of 2016 La Motte Méthode Cap Classique Brut!