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Butter for greasing
125 g LANCEWOOD® Mascarpone
250 ml sugar
2 large eggs
60 ml milk
5 ml cinnamon (optional)
A pinch of salt
500 ml self raising flour
385 g can pie apple slices
60 ml flaked almonds (optional)
410 g can evaporated milk
250 ml sugar
10 ml caramel essence
LANCEWOOD® Mascarpone, ice cream or custard
Preheat the oven to 180˚C. Grease a 24 cm in diameter pie dish generously with butter.
Beat the mascarpone and sugar together until pale. Add the eggs, one at a time, beating well after each addition.
Add the milk, cinnamon and salt and mix through. Add the flour and mix until well combined.
Spoon into the prepared pie dish and spread out evenly. Arrange the apple slices on top and push into the mixture slightly.
Sprinkle the optional almonds over and bake for 40 – 45 minutes or until a skewer inserted comes out clean.
Add the evaporated milk, sugar and caramel essence to a pot and heat over low heat. Stir until the sugar has dissolved.
Using a skewer, pierce the surface of the tart several times.
Pour the sauce over as soon as the tart comes out of the oven. Gently pull the sides away for the sauce to reach all over.
Serve with the remaining mascarpone, ice cream or custard.
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