Our next cruise (August 2023) commences in Amsterdam. So this weeks recipe is as simple as apple Pie. Probably the most popular dessert around. This one is apple Tart with It’s Dutch name to put you in the mood.
Appeltaart (Dutch Apple Tart)
- 2 cups all-purpose flour
- ¾ cup butter, softened
- 2 eggs, beaten, divided
- ⅓ cup white sugar
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 2 pounds tart apples – peeled, cored, and sliced
- ½ cup sultana raisins
- ¼ cup white sugar
- 1 tablespoon ground cinnamon Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
- Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.
- Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
- Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
- Brush remaining beaten egg over the dough.
- Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.