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Apple and Boysenberry Tart

By Chelsea Sugar
Apple and Boysenberry Tart
6 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 40 mins
  • Serves
    6
Ingredients

    250g butter
    3/4 C Chelsea White Sugar
    1 egg
    1 tsp vanilla essence
    2 1/2 C flour
    2 1/2 tsp baking powder
    400g tin of apple (no juice)
    1 small tin of boysenberries (no juice)

Method

    Preheat oven to 190°C.
    Beat together sugar, butter, egg and vanilla, until thick and creamy.
    Add flour and baking powder.
    In a greased spring form 20cm cake tin, put 2/3 of mixture, press in firmly. Add apple and boysenberries. With floured hands, dot the remaining mixture on top. Cook at 190°C for 40 minutes. Remove from oven and leave to cool for a while before removing from tin.
    When ready to serve, put in oven just to heat through. Serve with cream, ice cream or both.

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Reviews

Average Rating
53
(3 reviews)


Is it possible to use frozen boysenberries?


CHELSEA SUGAR: Hi there, yes you can use frozen boysenberries. The cake will be a little less sweet than if you were to use tinned boysenberries.

Divine. I used left over homemade apple sauce and tinned boysenberries. This is definitely a recipe to keep and will be making it again!

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I am going to try this recipe and went to see what size tin to use....I think your tin should read 'spring form' not foam....what size tin is it?

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