Apple tart has a golden-brown buttery crust; Apple Tart Braaibroodjie has a golden-brown buttery crust. Apple tart has a set list of regulation ingredients in the filling; Apple Tart Braaibroodjie has the same. Freshly baked apple tart out of the oven is amazing; freshly braaied Apple Tart Braaibroodjie off the fire is also amazing.
Ingredients (serves 6)
- 12 bread slices
- butter
- 1 tin (400 g) sliced pie apples
- ½ cup raisins
- ½ tot cinnamon
- 3 tots brown sugar
- 250 ml fresh cream (whipped)
Method
- Build the braaibroodjies: Spread butter on both sides of each slice of bread. Pack half these slices down and place apple slices on top of the buttered bread slices. Throw the raisins on top and dust with cinnamon. Add half a tot of sugar to each slice of bread on top of the apples and cinnamon. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
- ‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for all the fillings to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid.
- Once done, slice each braaibroodjie in half. Generally, I believe that the correct way to slice braaibroodjies is diagonally. Add a dollop of fresh cream on top.
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