Apple Tart with Boiled Condensed Milk

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Pudding Recipe = Apple Tart with Boiled Condensed Milk - Serves 6—8

1 x 397 g tin sweetened full cream condensed milk, boiled
4 Granny Smith apples, peeled, cored and sliced
30ml honey or soft brown sugar
5ml ground cinnamon
5ml grated lemon rind
juice of half a lemon
pinch of salt
60ml water

45g instant oats
60g soft brown sugar
30g cake flour
Pinch of salt
75g butter
50g pecan nuts, coarsely chopped

Boil the tin of condensed milk in a saucepan, with just enough water to cover the tin, for 55 minutes over moderate heat (you do not need to make a hole in the tin). Allow the tin to cool off before opening it, or hot condensed milk could spurt out. Preheat the oven to 180 °C. Meanwhile, mix the apples with the sugar, cinnamon, lemon rind, lemon juice and salt, then spoon into a 25—28 cm diameter pie plate. Pour in the water carefully at the side of the dish. Drop spoonfuls of the boiled condensed milk over and spread out evenly with the back of a dessert spoon.
To make the topping, mix together the oats, sugar, flour and salt, and rub in the butter with your fingertips to make a crumbly mixture, add the chopped pecan nuts and sprinkle the mixture over the tart. Bake for 45 minutes until browned, serve hot or at room temperature with ice cream or cream.