TARTE TATIN
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(French Apple Tart)
Pastry
200g semolina
1 teaspoon baking powder
100g ELF (plain)
pinch salt
1 beaten egg
skimmed milk as needed
1 eating apple
cinnamon
Sweetener
Spray light
a little beaten egg
Heat oven to 220C/400F/gas mark 7
Cream cheese and egg together, stir in semolina, baking powder and salt. Add enough skimmed milk - a drop at a time -to make a soft and manageable dough.
Leave in fridge for 30 minutes to firm up.
Place circle of the pastry on a baking tray sprayed with Frylight and brush the top with with beaten egg and sprinkle on some sweetener
Arrange the sliced apples on top, sprinkle with cinnamon and sweetener, brush with more beaten egg..
Bake for 10 -15 mins until golden brown.
Lovely served with vanilla yogurt.
(French Apple Tart)
Pastry
200g semolina
1 teaspoon baking powder
100g ELF (plain)
pinch salt
1 beaten egg
skimmed milk as needed
1 eating apple
cinnamon
Sweetener
Spray light
a little beaten egg
Heat oven to 220C/400F/gas mark 7
Cream cheese and egg together, stir in semolina, baking powder and salt. Add enough skimmed milk - a drop at a time -to make a soft and manageable dough.
Leave in fridge for 30 minutes to firm up.
Place circle of the pastry on a baking tray sprayed with Frylight and brush the top with with beaten egg and sprinkle on some sweetener
Arrange the sliced apples on top, sprinkle with cinnamon and sweetener, brush with more beaten egg..
Bake for 10 -15 mins until golden brown.
Lovely served with vanilla yogurt.
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