Recipe Tags: Apple Cake, Apple Cakes, Cake Tin, Caster Sugar, Clingfilm, Cold Butter, Currants, Delicious Apple, Dutch Apple, Egg Bake, Generous Dollop, Granny Smith, Ground Cinnamon, Pastry, Pinch Of Salt, Plain Flour, Purpose Flour, Seedless Raisins, Vanilla Custard, Whipped Cream
More apple cakes: Hollandse appeltaart aka Dutch Apple Tart
Have you ever been to Amsterdam? If you have, then you surely remember this apple tart that was on offer everywhere - in pubs, in cafés. I definitely remember that, although I’m pretty sure it was called simply appeltaart and not Hollandse appeltaart there It’s a delicious apple cake with a moist apple-raisin-cinnamon filling that’s decorated with a criss-cross pattern of pastry strips. Pretty pretty, I’d say
Serve it with a generous dollop of whipped cream, or if you’re feeling more glamorous, then some delicious home-made vanilla custard.
Dutch Apple Tart
300 g plain flour/all-purpose flour
200 g cold butter
125 g caster sugar
a pinch of salt
1 egg, lightly whisked
3 to 4 large cooking apples (Antonovka, Granny Smith)
100 g caster sugar
30 g currants (dark seedless raisins)
30 g golden seedless raisins
1 tsp ground cinnamon
2 Tbsp breadcrumbs
First, make the pastry. Whisk flour, salt and sugar in the bowl of your food processor, add cubed cold butter. Blitz until the mixture is moist and crumbly. Add most of the egg (leave some for brushing), blitz once again. Using your hands, press the pastry together into a flat disk. (Avoid overworking the pastry, as it’ll become tough). Wrap into a clingfilm and put to the fridge to relax for about half an hour.
Make the filling. Peel and core the apples, cut into smaller chunks. Rinse and drain the raisins, add to the apple pieces alongside sugar and cinnamon.