Recipe

Dutch apple tart

Indulge in a spot of good old fashioned baking with this classic Dutch apple tart recipe. Serve how you like it—warm or cold, with cream or ice cream, for dessert or an afternoon tea treat

May 17, 2017 12:54am
By Sophie Gray
  • 20 mins preparation
  • 50 mins cooking
  • Serves 10
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This recipe first appeared in Food magazine.
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Ingredients

  • 1 kilogram cooking apples, peeled and diced
  • 1 tablespoon lemon juice
  • 1/4 cup currants
  • 1/4 cup sultanas
  • 1/2 - 3/4 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • cream or icecream, to serve (optional)
Easy pastry
  • 150 gram butter, cold, cubed
  • 2 cup plain flour
  • 3/4 cup brown sugar
  • 2 eggs

Method

  • 1
    Preheat oven to 190°C. Grease a 22cm loose-bottom, springform cake tin.
  • 2
    Place apples in a microwave-safe bowl with the lemon juice and cover. Cook on HIGH for 4 minutes, until partially cooked. Stir and leave to cool.
  • 3
    Make the easy pastry (see below).
  • 4
    Knead the pastry to soften. When malleable, roll two thirds of the pastry on a lightly-floured bench and use to line the tin, bringing the pastry up to around two thirds of the sides. Press into place, patching breaks and tears.
  • 5
    Drain the cooled apples then mix with dried fruit, sugar and spices. Taste and add more sugar if needed. Pile the fruit into pastry shell and level.
  • 6
    Roll remaining dough into a circle and cut into strips; lift strips with a spatula and place on tart to form a lattice. Alternatively, crumble on top.
  • 7
    Bake for 40-45 minutes or until the tart is browned. Cool in the tin before releasing. Serve warm or cold with cream or icecream, if desired.
Easy pastry
  • 8
    Rub or pulse the butter into the flour until it forms crumbs. Mix in the brown sugar, then pulse or mix in the eggs. Knead or pulse lightly to form a dough. Wrap and chill for 20 minutes.

Notes

  • Use cooking apples, such as Ballarat, as eating apple varieties will release a lot of juice, making the pastry soggy. Adjust the sugar to the tartness of the apples. - Don’t be concerned if the pastry feels very crumbly at first; it becomes smoother and more manageable as you handle it. PER SERVE (10) Energy 382kcal, 1602kj • Protein 4.7g • Total Fat 11.8g • Saturated Fat 4.7g • Carbohydrate 63g • Fibre 3.8g • Sodium 85mg

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