Celebrate ethnic heritage this fall with a seasonal Dutch Apple Tart. Enjoy a slice along with other cultural favorites featured in our recent article, Capitals of Culture.
Prep time: 25 minutes
Cook time: 1 hour
- For the pastry
- 250g plain flour
- 175g butter, softened
- 80g caster sugar
- 2 eggs (1½ for the pastry mixture, ½ for brushing the top)
- 1 teaspoon ground cinnamon
- For the filling
- 1 kg apples (tart, bit sour)
- 50g caster sugar
- 70g sultanas
- 3 teaspoons ground cinnamon
- Mix the flour, softened butter, sugar, cinnamon and 1½ eggs in a bowl. Knead it with your hands to a consistent, smooth dough.
- Roll out ¾ of the dough to cover the bottom and sides of a greased round (24cm) cake tin or spring form tin.
- Preheat the oven to 170 C / Gas 3.
- Peel, core and slice the apples. Mix this with 50g sugar, sultanas and cinnamon. Put this mixture into the prepared cake tin.
- Roll out the remaining dough and cut into long strips, each about 1cm wide. Start with the longest strips and lay the first two in an X in the centre of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you’re having trouble removing the dough from the work surface, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the edge of the pie and trim away any excess dough with a knife. Brush with remaining (beaten) egg.
- Bake for 60-65 minutes, or until pastry is light brown.
Recipe courtesy allrecipes.com