Carolina’s Dutch Apple Tart

I have made this apple 🍏 tart many many times. It was this apple tart, which made our neighbours and friends ask why I didn’t open my own deli. Three months later, Cucina Carolina Gourmet Pizzas, Delicatessen, Fine Wines & Premium Beers opened her doors on 1 September 2011 in Strand, Cape Town.

The beautiful Espresso Bar handmade by Lee
With at the back our Volvo station wagon and Mercedes Cabriolet
Every week fresh flowers at the Espresso Bar

Utensils 🍴apron, cutting board, bowl, knife, grater, tablespoon, cling film, 24 cm ø spring form, juicer, wooden spoon, spatula

Ingredients for 8-10 people (make sure the butter and eggs are room temperature)

Dough: 300g flour, 175g butter, 175g castor sugar, 1 egg yolk, 2 T water, pinch of salt

Almond paste: 300g ground almonds, 175g icing sugar, lemon zest of 1 small lemon 🍋 2 egg whites, 1 tsp vanilla essence

Apple raisin mixture: 1.5 kilo golden delicious apples, 200g raisin mixture, 2 heaped tablespoons of apricot jam, 1 heaped tsp cinnamon powder, 1 heaped T custard powder, 75ml brandy, lemon juice from the small lemon

For the glazing: 75ml brandy, 1 heaped T apricot jam

Cook&Spray or butter for greasing the spring form

Bowl with water

Preparation

Thinly sliced apples mixed well with raisins, cinnamon, custard powder and vanilla essence

Dough

1. Clean the lemon 🍋 with water and a brush. Grate the rind of the lemon finely to make lemon zest.

2. Mix the butter, flour, sugar, lemon zest, 2 T water and a pinch of salt with your hands, until it becomes a big sausage (as you will use it later to cut discs for the spring form).

3. Let the dough rest, wrapped in cling film in the fridge. Don’t let it rest overnight as the lemon zest will give black little spots in the dough and you don’t want this.

Almond paste

Mix all the ingredients together using your hands. Make a big sausage wrapped in cling film. Set aside in the fridge.

Apple raisins mixture

1. Peel and slice the apples thinly. It is very important to slice it thinly so the basting gets absorbed nicely by the apples.

2. Place the thinly sliced apples 🍏 in a bowl with the raisins, cinnamon, custard powder, vanilla essence, 5 T of apricot jam, brandy and lemon juice. Give it a good stir until it looks like the photo above.

Further preparation

1. Preheat the oven to 200C.

2. Lightly spray your spring form with Cook&Spray or with butter.

3. Slice the dough into discs to make it easy to cover the bottom and edges of the spring form

4. Slice the almond paste into discs to make it easy to cover the bottom and edges of the spring form. When your fingers get sticky, place them in a bowl of water 💦 to smooth the paste off nicely.

5. Add the apple raisin mixture and decorate it nicely. See photo below. Use a wooden spoon to compact it.

Glazing

Add the glazing, also on top of the edges of the dough. In case you use crumbles add this on top and add glazing on the crumbles.

Further preparation

Now the apple tart is ready to put in the oven where you put it on the middle grid, turn it down to 180C and let it bake for 1 hour. Watch your tart after 50 minutes as every oven is different. Make sure the top doesn’t get burnt. I like ours a bit darker. In case you like yours more golden brown, it is also OK to take it out. Let it cool off for 3 hours.

Before you take the spring form away, cut the edges loose with a spatula or the back of a knife.

SERVE slice into wedges and serve with a blob of freshly whipped sweetened cream on the top.

TIP: If you like apple crumble, you can make a bit of extra dough to add some crumbles on the top

Delicious with a glass of brandy, cup of tea or cup of coffee

MUSIC 🎶 I love listening to “De appels op de tafelsprei” (first sung by Toon Hermans, however I love the version by Mathilde Santing)

Romance of this recipe: In our restaurants Lee made the apple tart over and over again. So much loved by many of our guests of which many became our friends.


3 thoughts on “Carolina’s Dutch Apple Tart

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s