Dutch Apple Taart

Recipes

May 21

How could we resist going back to our roots and making a Dutch Apple Taart? This taart is similar to a pie, but in deep dish style with a sweeter crust. Because it is so full of apples, it can be hard to bake all the way through without getting the crust to dark. We solved this problem by covering the dish with tin foil for the first hour, then 10-20 minutes without to get the crust browned. It’s also important to slice your apples thin! This is traditionally eaten cold, but of course it’s also delicious warm with vanilla ice cream!

Serves: 30-36 Prep time: 20 mins, Cook time: 70-80 mins, Total time: 1 hr, 30 min

Ingredients

Crust

2 1/2 c flour (300g)

1/2 c plus 2 tbsp brown sugar (140g)

1/2 tsp salt

2 tsp baking powder

1/2 c plus 6 tbsp cold butter (200g)

1 egg, beaten

Filling

2 lbs apples (1 kg)

1 tbsp lemon juice

1/3 c sugar 970g)

1 tbsp cinnamon

75 g raisins (optional)

25 g oats

Directions

Whisk together dry ingredients. Using a pastry blender, cut in cold butter until butter is pea sized crumbles. Add the egg and work with your hands until dough comes together. It will seem too dry, but keep kneading for a few minutes until a ball forms.

Once dough is formed into a ball, cover with plastic wrap and place in the fridge at least 1 hour.

Meanwhile, peel and slice apples. Be sure to slice thinly. (We reccomend slicing them even thinner than we did.) Add the lemon juice and mix. Then add sugar and cinnamon and mix.

If you are adding raisins, first soak in hot water for 5 minutes to plump. Then add them to the apples.

Preheat oven to 350F.

Grease 8 inch springform cake pan and dust with flour.

Remove dough from fridge and split it in two, making one part larger than the other. Put the smaller half back into the fridge and roll the other one out into a circle on a floured surface. It may break in spots when you are rolling, but you can line the bottom and sides of the pan with it and fill in holes later. You can also press the dough into the pan if rolling isn’t working.

Once dough is in the pan, add the apples. It will be very full. On a floured surface, roll out the smaller ball of dough as well. Place over the top of the taart and press the sides to seal. Cut several holes in the top for the air to release. You can also do a lattice top for a prettier top. Sally’s Baking Addiction has a good instructional video for how to make that here.

Brush top with a beaten egg and sprinkle with sugar. Cover the top of the pan with tin foil and bake for 1 hour. Remove the foil and bake for another 10-20 minutes until crust is golden brown.

Let cool. To remove the taart, use a knife to cut between the edge of the pie and the pan before undoing the springform latch.

Enjoy cold or warm, and serve with vanilla ice cream.