Note that my Appeltaart is suitable for kids 2 plus, because of the presence of a strong allergen – nuts.
Total Time: 1 hour 40 minutes + sit of the dough at least 30 minutes
1 vanilla pod
200ml of double cream
30g of icing sugar, sifted
2 egg yolksThe Crust:
300g of plain flour, sifted
2 teaspoons of baking powder, sifted
200g of butter, soft in cubes
140g of caster superfine sugar
1 tablespoon of vanilla sugar
1 whole egg, lightly whisked
700g of apples, washed, peeled, diced (makes around 1,2kg of unpeeled apples)
2 tablespoons of cane sugar
1 tablespoon of ground cinnamon
60g of walnuts, hardly chopped
70g of raisins, soaked in warm water or rum
The Crème Anglaise
Pour the cream in a small deep non sticking pan on low heat. Scrape the vanilla pod of its seeds and add it all (pod and seeds) into the cream.
Let the mixture absorb the aroma for at least 5 minutes. Then, remove the pod and set aside.
Mix the yolks with sugar until nicely whitens. By mixing the yolks, slowly start pouring the cream into the egg mix.
Add a pinch of orange zest and put the mix back on low heat. Warm it up to the boiling point until the mix thickens, for about 2-3 minutes. Cool it down and place it in the fridge or freezer.
Place the sugar with butter in a large mixing bowl and whisk until nice, foamy and whiter texture.
Add flour with the baking powder, one third at a time and most of the egg. Knead the dough until you get a homogeneous a bit sticky bowl.
Let it rest in the fridge for at least 30 minutes.
Meanwhile, place the apples with cinnamon and sugar into a a large cooking pan on medium heat. Cook until the apples soften a bit, for about 5 minutes.
Then, take them off the heat and let them cool down a bit.
Afterwards, stir in walnuts and raisins. Mix gently and set aside.
Preheat the oven to 180 degrees.
Take two-thirds of a pastry dough from the fridge and line it into a lightly greased round spring form cake pan (I used 24cm).
Make sure that the sides are a bit higher, so The Filling will remain inside.
Work fast, so the dough won’t get too buttery. If so, washing hands with cold water and continue.
Mold the The Filling over the base.
Next, Take out the remaining pastry dough from the fridge and finish the top of the cake.
My Culinary Tip
You can either roll out the dough between 2 sheets of cling foil and cut out your desirable shapes. Gently place them over the top.
You can also create a pastry lattice of strips, which is the most classical way.
If the dough gets too butterish and you are not in a mood to play with it forever, just crumble it easily over the top of the tart. Yummy and impressive either way!
Brush the top of a pastry dough with the the rest of the egg and bake it in the oven for at least 45 minutes until baked through, crispy and golden on top. If it burning too fast, you can cover it with some aluminum foil. Take it out and let it cool down a bit. Enjoy with your beloved.
Makes 8-10 serves.