Dutchappletart 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.

DUTCH APPLE CAKE

Steps:

• In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. , In another bowl, cream butter and remaining sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. , Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together. , Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

DUTCH APPLE PIE (OMA'S APPELTAART)

Steps:

• For the dough:.
• Sieve the flour, brown sugar, vanilla and the salt into a bowl.
• Cut the butter or margarine into small cubes and add these to the flour mixture.
• Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
• Using two knives, mix the butter/margarine and the flour mixture.
• Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
• Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
• For the filling:.
• Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
• In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
• Mix well and allow the flavors to blend, stirring occasionally.
• Then:.
• Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
• Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick.
• Cover the bottom with the remaining semolina.
• Add the filling, but try to leave the juices out.
• On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
• Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture).
• If necessary, use (some of) the remaining dough to make the edges a bit higher.
• Use the remaining egg to coat the dough strips.
• Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
• If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
• Remove the springform only *after* the pie has cooled.
• Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.

LITTLE DUTCH TARTS

Steps:

• Pre-heat oven to 375 degrees F.
• For Pastry Crust.
• Whisk together the flour and salt.
• Cut butter into pats and add to flour mixture.
• Using a pastry blender or your fingers, cut the butter into the flour mixture until the mixture is mealy with pea-sized lumps.
• Add the ice water and knead the dough slightly to bring it together and form a ball.
• Chill dough for 30 minutes.
• _____________________________________________.
• For Filling.
• Combine the almond paste and sugar (it will be very stiff so you will have to mix it with your fingers); add the egg and mix until well-combined.
• _____________________________________________.
• To Make Tarts.
• Pull off enough dough to make a 1/2 to 3/4-inch ball.
• Place ball of dough into cup of non-stick or lightly greased muffin/tart pan (with 1 to 1 1/2-inch sized cups).
• Using a tart shaper (dipped in flour to prevent sticking) press into center of ball, flattening the bottom and forcing dough up sides of muffin cup. If you don't have a tart shaper use your thumb or other rounded tool instead.
• Be careful not to make dough too thin on bottom. Fill in any accidental thin spots with small pieces of dough pressed into place.
• Repeat for remaining muffin cups.
• Return any remaining dough to refrigerator until ready to make next batch to keep it from getting to soft.
• Place almond filling in pastry bag or plastic bag with a hole cut in one corner and pipe filling into pastry cups, filling them up about 3/4 of the way full (filling with puff up some during baking).
• Bake 15-20 minutes, or until crust is lightly browned.
• Let cool in pan before removing tarts.
• If desired, spinkle tops with powdered sugar after cool.

DUTCH APPLE PIE TARTLETS

Steps:

• In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.