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Baked apple 'tart' with ginger cream


  • Preheat oven to 180°C.
  • Peel and core apples. Then slice into 2 mm thick rounds with a mandolin.
  • Arrange the slices in circles on in ungreased springform cake tin, sprinkling liberally with sugar between each layer and pressing down the apples. (The apples will come up over the top of tin.) Place the tin in a baking tray and cook in the oven for 2½-3 hours, basting with the cooking juices every 30 mins after the first hour of cooking. Then allow the cake to cool for 10 mins in the tin.
  • When ready, remove the outer pf the tin and cool the cake to room temperature on the base.
  • Whip up the cream, caster sugar and ginger. Set aside.
  • When ready to serve, simmer any cooking juices until sticky and pour over the top of the cake. Sprinkle with icing sugar and serve with the whipped cream on the side.
  • from Amando Percuoco - Buon Ricordo Restaurant, Sydney


  • 2 kg golden delicious apples
  • 500-600 gm sugar
  • 300 ml cream
  • 1 tbsp caster sugar
  • 1 tspn freshly grated ginger
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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