Appelgebak Recipes

APPELTAART (DUTCH APPLE TART)

Steps:

• 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.

APPELTAART

Steps:

• Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough).
• Transfer two-thirds of dough to a 10-by-3-inch springform pan (or a cake pan with bottom and sides lined with 2 crisscrossed parchment strips, leaving 4 over-hanging ends), pressing it evenly into bottom and up sides. Shape remaining dough into a flat disk; wrap tightly in plastic. Refrigerate both doughs until firm, about 1 hour.
• In a large bowl, toss apples with lemon juice, 2 cups brown sugar, cornstarch, and spices. Transfer to chilled crust, tamping gently to compact filling. Roll out remaining dough on a lightly floured surface to an 11-inch round. Center over filling, then fold edges in and crimp together with sides of tart dough to adhere. Whisk together egg white and cream; brush over top of pastry. Cut a few vents in pastry. Sprinkle evenly with remaining 2 tablespoons brown sugar and walnuts. Refrigerate 30 minutes.
• Preheat oven to 350°F. Place tart on a foil-lined rimmed baking sheet and bake until golden brown and fruit is tender, 2 hours to 2 hours, 15 minutes. Let cool completely (preferably overnight) in pan on a wire rack. Remove sides of springform or use parchment overhang to transfer tart to a cake plate. Cut into wedges and serve with whipped cream.

APPELGEBAK

Steps:

• Butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside.
• Position oven rack in middle of oven; preheat to 350°.
• In a bowl, stir the flour, baking powder, and salt together; set aside.
• Add butter and ¾ cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes.
• Beat in 1 egg until smooth, beat in the vanilla and lemon zest.
• Beat in about 1/3 of the flour mixture until smooth, and then beat in another egg.
• Beat in another 1/3 of the flour mixture and then beat in the remaining egg.
• Stop and scrape the bowl and paddle, and then beat in the remaining flour mixture.
• Scrape the batter into the prepared pan and smooth the top.
• Arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan.
• Place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar.
• Bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time.
• Cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack.
• Make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer.
• Strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes.
• Immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake.
• Cut the cake into wedges; a little whipped cream would be good with this cake.

APPELGEBAK - BAKED APPLESAUCE

Steps:

• Preheat oven to 325F and lightly grease a casserole dish.
• Mix all ingredients together thoroughly and pour into prepared baking dish.
• Bake 45 minutes.