Apple Peaches Tart With Butterscotch Sauce |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I got this from an old Asian dessert book I have. I can’t tell exactly that it is a tart or a crust texture, nor is it a sponge cake. It is something between both. Crispy from the bottom, tender and springy in the top. Read more . The taste was really delicious. Ingredients:
1 cup butter, softened |
1 cup sugar |
1/2 tsp cinnamon |
1 tsp vanilla |
grated zest of 1/2 orange |
1 cup self raising flour, sifted |
2 ripe peaches, peeled and thinly sliced |
2 green apples, peeled and thinly sliced |
1 small pear, peeled and divided into 4 wedges |
butterscotch sauce |
1/3 cup butter + 1 tbsp butter |
1/3 cup brown sugar |
200 ml heavy cream |
Directions:
1. Cake:
2. Cream butter and sugar. Gradually beat in eggs, cinnamon, vanilla and zest. Sift flour over and beat until just combined. Pour into a greased 32cm tart pan, or tow small pans wrap the edge of the pan with foil. Smooth the top and decorate with peaches, apples and pear slices. Bake at 360 F for 50 minutes.
3. Sauce:
4. Heat together the butter and brown sugar until the sugar starts to caramelize. Then add the cream. Stir constantly and bring to a simmer. Turn the heat off and whisk in 1 tbsp cold butter to give the sauce a shiny finish.
5. Cut tart in wedges and serve them with sauce and whipped cream if you desire.
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