Dutch Apple Tart


This is another recipe from Judy, who was given this recipe for a classic Appeltaart by Corinne Theobald when they meet up for Dutch conversation sessions. I added an egg yolk to the “pastry” (following Delia’s trusted sweet pastry recipe, though this mixture is half way to being cake) and soaked the sultanas in calvados, as mine were a bit dried out. Another appeltaart recipe I found added lemon juice to the apples, which I thought was also a good idea – the lemon rind in the pastry is important.

As you can see, it doesn’t look very elegant, but it tasted great!

250g plain flour
125g caster sugar
190g butter
grated rind of a lemon
1 egg yolk & 1 tbsp water (optional)

600g apples (reinettes, braeburns, golden delicious – slightly tart eating apples – and I have made successfully with Bramleys)
50g sugar (approx, depending on how tart your apples are – brown sugar is nice)
1 rounded tsp cinnamon
handful of sultanas soaked in a little hot water (or even better calvados) or raisins
Juice of ½ lemon (optional)

Heat oven to 180ºC/350ºF/Gas 4. Grease and line the base of a 20-22cm spring-form cake tin (for 8; half quantities perfect for 4 in a 15cm tin). Mix the butter (cubed and not straight from the fridge), flour, caster sugar, lemon rind, egg yolk & water in the food processor and pulse until it forms a ball. If doing by hand rub butter into flour, stir in sugar, add egg & water then mix to a ball with your hands. Wrap in cling film and put in the fridge while you prepare the apples.

Peel, core and cut up the apples into small chunks. Mix with the sugar, cinnamon, sultanas and lemon juice.

Dutch apple tart

Reserve about ¼ of the pastry mixture, and press the rest into the prepared cake tin going half way up the sides (I rolled it out a bit to start off, but it is very crumbly). Pile the apples inside – they should come to the top of the pastry.

Roll the remaining pastry into strips and make a lattice work over the top, patching as necessary. Glaze with a little beaten egg or milk and bake for about 45 mins.

Serve warm (not hot) or at room temperature with whipped cream or vanilla ice cream.



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