Appeltaart Met Pudding 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.