Finnish Apple Tart

I love making tarts. I guess this is not difficult to tell from the numbers of posts I have tagged under Pies and Tarts category in this blog . In fact, my maiden post in this blog was a beautiful tart - Pasta Frolla with Lemon Curd and Fresh Berries which I had baked for my own birthday last December.

Even though it takes more efforts than cakes and muffins baking, there is always a greater sense of satisfaction in assembling tarts. They are beautiful creations in my eye.

Last night, I baked a Finnish Apple Tart. Unlike the usual kind of tart that requires a tart shell, this Finnish tart is fairly easy to assemble, as easy as baking a cake! I’m not kidding. I simply mixed all the ingredients together (except the apples) and poured them into a pie dish before arranging the apples on top and sprinkle cinnamon sugar over it.

We ate it in the morning over breakfast. It is light and moist and all of us love it. My younger girl even asked for a slice to be packed in her lunch box as her snack during school recess J

 

Finnish Apple Tart

Adapted from the Scandifoodie with slight adjustments

Make 1 26-cm tart

Ingredients:

• 2 large eggs
• 80 golden caster sugar
• 120g plain flour
• 1 teaspoon baking powder
• 75ml milk
• 50ml canola oil
• 1 teaspoon vanilla extract
• 2 apples, cut in half and thinly sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon golden caster sugar

Baking Steps:

1. Preheat the oven to 200 degree C and grease a round 26 cm pie dish.
2. Beat the eggs and the sugar until light and fluffy. Add in the vanilla extract and mix lightly to combine. Add the sifted flour and baking powder into the egg mixture and fold to combine.
3. Fold in the milk and the oil and pour the batter into the pie dish.
4. Mixed the ground cinnamon and sugar together.
5. Arrange the apple slices on top of the batter and sprinkle cinnamon sugar on top. (I did not use up all the cinnamon sugar).
6. Baked at 200 degree C for 10 minutes and reduced down to 180 degree C and continues for another 15 minutes. The tart is done when a knife inserted into the centre comes out clean.

Baking Notes:

1. I reduced the sugar used from 100g to 80g but still find it a bit sweet. Will probably reduced further to 60g next time.
2. I added vanilla extract for extra flavor.
3. The recipe calls for the tart to be baked at 225 degree C. I was worried that the unusually high temperature may burn the top of the tart before the bottom is cooked. Hence, I preheated it at 200 degree C and baked the tart for 10 minutes before lowering the temperature to 180 degree C. The tart was well-baked with a nice golden brown top with total 25 minutes of baking time.

I am submitting this to Aspiring Bakers #10 – Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.