1 kg/2 lb of tart apples
1 packet of crispbakes
50 g/2 oz butter
100 g/3 1/2 oz sugar
2 teaspoons cinnamon
1 teaspoon ginger powder
pinch of all spice
125 g/4 oz raisins
Preparation. Preheat the oven to 175 °C/375 °F. Peel, core and slice the apples. Cook in a saucepan with a little water until a thick puree. Crumble the crispbakes. Separate the egg whites from the yolks and beat in a clean bowl until stiff peaks are formed. Lightly grease a 24 cm/8 in cake tin.
• Stir the crumbled crispbakes, butter, sugar, cinnamon, ginger powder, all spice, raisins and egg yolks (beaten) into the apple puree. Gently fold in the egg whites and pour the mixture into the cake tin. Smooth over the surface with the flat surface of a knife.
• Bake the tart in the middle of the oven for 50-60 minutes until golden brown and cooked.
To serve. Allow to cool and dust the tart liberally with icing sugar.
• Delicious with fresh chilled custard sauce, lightly whipped cream or ice cream.
1 1/2 hours
Contains per serving: 1491 kJ/354 kcal.
8 g protein, 11 g fat, 57 g carbohydrate
Substitute 125 g/4 oz finely chopped dried apricots for the raisins and stir 6 finely chopped balls of stem ginger into the apple mixture.