Today i baked the Dutch Appeltaart. Not for myself, but for a friend. Too sweet for me i confess. It is lovely of course. Filled with apples surrounded by a sweet baked dough. Cinnamon and vanille are the main tasty ingredients. Apart from the apples and the sugar and the flour. I used Goudreinette, the apple i use to make an applesauce most of the time. A sweet and sour apple which does cook easily to a pulp.
I used a recipe i found online on Eef kookt zo. In Dutch of course.
- 1 kilo of Goudreinetten apples
- 450 gr flour (any you want, i used a wheat flour which was partly freed of brown stuff
- 250 gr butter on room temperature
- 225 gr light brown sugar
- 100 gr raisins – sultana’s are the ones i used
- 2 eggs
- 3 teaspoons of cinnamon
- 1 teaspoon of vanille paste
- fresh lemon juice
- Put the raisins in a bowl of warm water and let it sit for a couple of minutes
- Heat up the oven to 175ºC
- Mix the flour, butter, sugar, vanille paste, salt and one and a half egg until it is nice and compact
- Grease a springform of 23-25 cm wide in with butter and press in 3/4 of the dough in the form, going up all the sides
- Core the apples, peel them and cut them in small wedges. Put in a bowl with the freshly squeezed lemon juice. Pour the water away from the raisins and add them to the apples. Mix the apple and raisin misture with a spoon of sugar and the cinnamon.
- Fill the dough with the apples. Press down with a bit of force.
- Take the remaining dough and roll out to a thin layer, slice strips of it. Weave the strips over the appeltaart.
- Use the remaining quarter of the egg to brush over the dough at the top.
- Bake for an hour in the oven until it is golden brown