225g plain flour 1/2tsp salt 110g chilled butter, cut into pieces
2tsp caster sugar
1 egg yolk Chilled water, to mix
300g low-fat soft cheese
50g caster sugar
1tsp vanilla extract
300ml single cream
2 large eggs
Icing sugar, for sprinkling
30g caster sugar
1 South African apple, cored and thinly sliced
1 South African pear, cored and thinly sliced
Generous pinch of sea salt
How To Make Cape Town Melktert with Sea-salted Caramel Apples And Pears:
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
Sift the flour and salt together. Rub in the butter until the mixture resembles fine crumbs. Add just enough chilled water to make a smooth (but not sticky) dough.
Wrap and chill for 10-15 minutes.
Roll out the pastry on a lightly floured surface and use to line a 25cm flan ring or dish. Line with baking paper and baking beans or crumpled foil.
Bake blind (i.e. without a filling) for 10 minutes. Reduce the oven temperature to 180°C/Fan 160°C/Gas Mark 4.
Beat together the low-fat soft cheese, sugar, vanilla extract, single cream and eggs. Remove the baking paper and beans or foil from the pastry case.
Pour in the filling and bake for 25-30 minutes, until set. Cool.
For the topping, melt the butter in a frying pan and add the caster sugar, cooking for a few moments to dissolve it. Add the apple and pear slices and cook, stirring occasionally, for 4-5 minutes, until tender and beginning to caramelise. Add the sea salt, cool slightly, then spoon on top of the tart.
Cook’s tip: Take a shortcut by using a pre-baked pastry case.
This campaign is run by HORTGRO, the industry association representing South African fruit growers.
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