1 cup flour
1 cup sugar
1 cup milk
2 tsps Baking Powder
1 tin pie apples
Grease Corning dish well – in this picture I used a dish that was too small unfortunately as it was the first time I was making this apple tart variation.
Spread your pie apples evenly over the bottom (if you prefer to use cooked fresh apples, not a problem – just peel, core, cut into sections and into water and let cook till soft but not too soft remembering they will cook further when baked)
Mix well all other ingredients together and pour over the apples.
Bake in over at 180C for approximately 30 minutes
With this recipe, you will find the top is chewy and nice and sweet.
As with most of the other apple tarts, this does NOT have a sauce although if you wish, anything goes.
Serve with ice cream as a dessert (as I did) of fresh whipped cream.
Prepared, tried and tested by: Hannah Frank Witt
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