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Priscilla’s Apple Tart and Caramel Sauce

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TRH Priscilla's Apple Tart and Caramel Sauce

1 large tin unsweetened pie apples
1/4 cup milk
2 Tbls melted butter
1 cup cake flour
2 tsp baking powder
3 large eggs
3/4 cup sugar

Sauce:
Bring to the boil:
1/4 – 1/2 cup sugar (depending on how sweet you like it).
1 tsp caramel essence
3/4 tin Ideal or Carnation milk

Method:
Beat eggs and sugar until light and fluffy.
Add milk and melted butter.
Add sifted flour and baking powder.
Pour mixture into a buttered dish.
Top with apple pieces.
Bake in a preheated 375°F  oven for approximately 30 minutes.
Pour over sauce when the pie comes out of the oven.
Serve with fresh cream, custard or vanilla icecream.

Prepared, tried and tested by Priscilla Huxford

Comments: Hannah Frank Witt  I attempted Priscilla Huxford’s recipe.
It was to die for and won’t in future be using any of mine – only yours!! Compliments at lunch delux👍. I poured the whole tin of condensed cream for the sauce as had nothing to do with it but saw it clearly made a difference but it all sunk in a few minutes after I had taken the picture. Once again apologies and thanks for a beautiful recipe👍
 So sorry Priscilla but yours looked much nicer than mine so had to try and will in future use yours.

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