Dutch Apple Tart - "Appeltaart"
This is one of the most beloved dessert in the Netherlands. It uses a cookie-like dough and is packed with plently of apples. Everyone finds it delicous.
Servings: 6 people
Equipment
- 16,5 cm diameter springfrom pan - lined with parchment paper
- Foor processor
Ingredients
- ** 175 gram All purpose flour
- ** 1 teaspoon Baking powder
- ** 1/4 teaspoon Salt for dough
- **. 1/2 teaspoon Vanilla extract
- ** 1/4 Lemon zest (grated) - optional
- **. 88 gram Light brown sugar or granulated sugar
- **. 125 gram Butter (cold)
- **. 1 Egg (use 1/4 = about 15g for dough) The rest use for brushing.
- 2 ~ 3 tablespoon Digestive biscuits (crushed finely) or cake/bread crumbs
- 1 ~ 1.2 kg Apples (Jonagold)
- 2 ~ 3 tablespoon Light brown or granulated sugar
- ½ teaspoon Cinamon powder
- 1½ ~ 2 tablespoon Custard powder or cornstarch + a little vanilla extract
- 30 gram Raisin or currant
- 50 gram Apricot jam
Instructions
- To make dough: in a food processor, pulse flour, baking powder, salt, grated lemon zest and sugar until combined. Add butter and process until sandy. Add egg (1/4 beaten egg) and vanilla extract and process until dough comes together. If you don’t have a food processor, mix flour, baking powder, salt, grated lemon zest and sugar in a large bowl. Add butter and rub with your finger until resembling bread crumbs. Add ¼ egg and vanilla extract and lightly knead into a smooth dough. Wrap the dough with cling film and place it in the fridge for a couple hour.
- To make filling: peel the apples and cut into 1.5 cm cubes. Mix with cinnamon, sugar, custard powder and raisin.
- Preheat oven at 180 C = 356F.
- To assemble : cut 2/3 dough and place onto a lightly floured work surface. Roll out the dough into a circle and press over the bottom and sides of the prepared cake pan. （If the dough is torn and cannot be laid well, lay it down while pressing the dough along the mold with your hands.） Scatter crushed biscuit , bread or cake crumbs on the bottom part of the dough. （The crumbs absorb the moisture from the apples and prevents the dough from getting soggy.
- spread apple mixture over the dough in the cake pan, and make sure it is tightly packed.
- Roll out remaining dough (it is easy to roll out in a plastic bag and chill it in the fridge); cut into strips about 1.5 – 2 cm wide.
- Arrange the strips to create a lattice. Press ends of the strips firmly to the edge of the tart ; trim excess dough with a knife. If the dough remains, decorate it around. Brush remaining beaten egg over the top.
- Bake in the preheated oven for 30 minutes at 180 degrees C = 356 F, then 170 degrees C = 338 F for 30 ~ 40 minutes. If it burns during baking, cover it with aluminum foil.Remove the tart from the oven. Strain the apricot jam and apply it to the top surface. Cool on a wire rack.
Notes
You can eat the tart warm or cold with ice cream or whipped cream.