Classic Dutch Apple Tart
Recipe from: http://www.laurasbakery.nl/omas-appeltaart/
By: Mattijs Smits (Wageningen University)
- For 10-12 persons, use a form of 24cm
- 200 grams of butter
- 200 grams of white caster sugar
- 400 grams of self-rising flour
- 1 egg (half is for the dough, the other half for the coating)
- 8 grams of vanilla sugar (or some extract)
- pinch of salt
- 5 kilos of sweet-and-sour apples (unpeeled)
- 75 grams of granulated sugar
- 3 tsp cinnamon
- 15 grams of breadcrumbs
Beat the egg and divide into two parts. One is for the dough, the other for the coating.
Mix butter, caster sugar, self-rising flour, half of the egg, vanilla sugar and a pinch of salt into a firm dough and divide into 3 parts. If the dough is too dry, add a tiny bit of water.
Now peel the apples and cut them into slices.
Mix the sugar with cinnamon in a cup.
Grease the spring form and sprinkle with a bit of flour.
Use one part of dough to cover the bottom of the mould. You use a second part of dough for the edges. Sprinkle the breadcrumbs on the bottom of the coated mould. The breadcrumbs absorb the moisture from the apples.
Put half of the apples in the mould and sprinkle 1/3 of the cinnamon sugar mixture over it. Then put the rest of the apple slices into the mould, sprinkle the rest of the cinnamon sugar mixture over it.
Roll out the last part of dough into a thin piece and cut strips of about 1 cm wide.
Place the strips crosswise on the apple pie. With some extra dough strips you work around the edge. Use the half egg to glaze the strips.
Place the cake slightly below the centre of the oven. Bake in 60 minutes at 170 degrees until cooked and golden brown.
Allow the cake to cool in the mould before removing the ring.
When still a little warm, with a whipped cream, this cake is very tasty. But the next day it is actually even better.