Tart:- 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.
Sauce:
Add the evaporated milk, sugar and caramel essence to a pot and heat over low heat. Stir until the sugar has dissolved.
To finish:- 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.
To serve:
Serve with the remaining mascarpone, ice cream or custard.
