Apple and Cinnamon Tart

Husband loves anything with cooked apple (I prefer the apples raw, and end up eating all the skin as I peel them for his dishes), so I am constantly trying to work out low syn recipes containing apple. 

 

Serves 6-8

½ syn for the whole cake on Extra Easy*

*Providing you use the cooked apples as your Healthy Extra B

½ cup buckwheat

2-3 tbsp sweetener

1 tsp cinnamon powder

2 tbsp quark

½ tsp baking powder

2 eggs, separated

vanilla essence

2 tbsp sweetener

2 tsp cinnamon powder

7 apples

sweetener to taste

Pre-heat the oven to 180°C. Grease a spring form cake tin by spraying it with Fry Light. Heat a frying pan to medium-high heat and dry toast the buckwheat until they start to brown, 3-5 minutes. Switch off the pan, add 2 tbsp sweetener, 1 tsp cinnamon and ca 1 tbsp water to mix it all in. Stir until all the water has evaporated. Quickly line the bottom of the cake tin with the buckwheat and leave to cool.

Mix together the egg yolks, baking powder, 1-2 tsp vanilla essence, 2 tbsp sweetener, cinnamon and the quark, using an electric whisk. In a separate clean bowl, using a clean whisk, whip the egg whites until firm. Carefully fold the yokes into the whites. Pour the mixture on top of the buckwheat and bake for 10-15 minutes until a skewer comes out clean. Leave to cool.

Peel and core 5 of the apples and cut into small chunks. Place in a saucepan with the sweetener and 2 tsp cinnamon and enough water to only just cover the apples. Simmer until the apples are very soft and mash up with a potato masher. Pour the apple sauce over the cake in the tin.

Peel and core the rest of the apples and slice very thinly. Arrange in a pattern on top of the sauce and bake at 200°C for 25-35 minutes until the apples are cooked through.