Description
This Apple Pudding Tart with Caramel Sauce is the kind of dessert you make when you want comfort without a fuss. It’s soft, spoonable, and best served warm with something creamy on the side.
Ingredients
Units
Scale
Tart
- 1 large tin unsweetened pie apples, well drained
- 1/4 cup milk
- 2 Tbsp butter, melted and slightly cooled
- 1 cup cake flour
- 2 tsp baking powder
- 3 large eggs, room temperature
- 3/4 cup sugar
Caramel Sauce
- 1/4 to 1/2 cup sugar, depending on sweetness preference
- 1 tsp caramel essence
- 3/4 tin Ideal milk or Carnation milk
Instructions
- Preheat the oven to 375°⁰F / 190°⁰C and generously butter an 8×8 inch baking dish. This tart sticks easily, so don’t skimp.
- In a mixing bowl, beat 3 large eggs with 3/4 cup sugar until light, pale, and fluffy.
- Add 1/4 cup milk and 2 Tbsp melted butter, stirring gently until just combined.
- Sift 1 cup of cake flour and 2 tsp of baking powder together, then fold into the batter. Don’t overmix.
- Pour the batter into the prepared dish and smooth it out lightly.
- Spoon 1 large tin of unsweetened pie apples, well drained and gently broken up, evenly over the batter. Don’t press them down; they’ll settle while baking.
- Bake for about 30 minutes, until lightly golden and a skewer inserted in the center comes out mostly clean with a few moist crumbs.
- While the tart is baking, add 1/4 to 1/2 cup sugar, 1 tsp caramel essence, and 3/4 tin Ideal or Carnation milk to a small saucepan.
- Bring the sauce to a gentle boil over medium heat, stirring often, then simmer for 3 to 5 minutes until slightly thickened but still pourable.
- Remove the tart from the oven and immediately pour the warm caramel sauce evenly over the top.
- Let it soak in for 5 minutes before serving.
- Serve warm with fresh cream, custard, or vanilla ice cream. It’s even better the next day, reheated gently.
Notes
Created, prepared, tried, and tested by Priscilla
