So there we were in Ceres, the apple capital of South Africa filming a braai TV show. There was only on logical dish to prepare, apple tart, in a potjie! I got on the phone to my friend Louis Jonker, the renowned part time chef from Stellenbosch (at home he cooks half of the time and his wife Anita the other half of the time). Amongst the many signature dishes Louis has in this arsenal is the world best apple tart. I ever so slightly adjusted the recipe for cooking in a potjie on a fire. Or as you my call it, a apple tart braai.
What you need:
- 8- 10 Granny Smith apples, peeled and cut into pieces (both Louis and all the Ceres locals assured me that when baking apple tart, Granny Smith apples is the way to go).
- 1.5 cups of cake flour
- 1.5 cups of brown sugar
- 125 grams salted butter
- brandy or rum
What do do:
- Peel and core the apples. Add a litte bit of brown sugar and water to them and cook the apples for about 10 minutes in a microwave.
- Combine the flour, sugar and butter and mix with your hands until it forms a dry, crumbly flour mixture.
- Coat the bottom of a pot with some of the butter/sugar/flour mixture.
- Then add all the cooked apples and sauce on top of the flour mixture. Sprinkle with some cinnamon and seedless raisins.
- Now for the trick: Add a generous dash of brandy or rum.
- Use the rest of the flour mixture to cover the apples. Again sprinkle with a little cinnamon and brown sugar and add a couple of knobs of butter. Place the lid on the pot and go to the fire.
- Place the pot over gentle coals and also place coals on the lid of the pot. When the coals lose power, add extra coals to the bottom and top of the pot. If there is a big fire and one side of the pot gets more heat than the other side, rotate the pot every now and again. Bake for about an hour or until you see the apple sauce bubbling through the crust when you lift the lid.
- Enjoy with some vanilla ice-cream or cream.