Old Fashioned Dutch Apple Torte

Old Fashioned Dutch Apple Torte

A recipe stolen from my Mother: Hollandsche Appeltaart




Shopping List:

You will need a round loose bottomed tin or springform 24 cm
clingfilm
rolling pin
baking paper/parchment
an apple corer
spray or butter to prepare your tin.

For the bottom:
200 gr Butter from the fridge ( You can also use Margerine)
300 gr plain flour plus extra for rolling out the dough
1 egg yolk and 1 beaten egg for glazing, free range


For the filling:

75 gr sultanas
1/2 teaspoon vanilla sugar
25 gr walnuts
6 cooking apples (Bramley/Goudreinet)
15 gr light soft brown sugar
10 gr or 2 teaspoons ground cinnamon
15 gr fine breadcrumbs from a pack


Cut the butter or Margarine into small pieces.  Sieve the flour with a pinch of salt over a big bowl. Add the butter or Marg, sugar and the egg yolk. Mix it all quickly with a handmixer or wooden spoon and form a compact doughball with your hands. Wrap it up in clingfilm and let it rest in the fridge for 30 minutes.

Put the sultanas in some water, make sure they are under water and add  1/2 a teaspoon of vanilla sugar to it. Soak for about 10 minutes. Dry them. Chop the walnuts roughly.

In the mean time, preheat your oven to 175 C.  Spray or grease and line the bottom of your 24 cm tin.

Peel, core and cut the apples into not too thin half moons. Mix them in a bowl with the brown sugar, cinnamon, sultanas and walnuts.

Lightly put some flour on your worksurface and rol 2/3 of the dough to a nice round of about 30cm. Lay this gently into your prepared springform. ( Use your rolling pin to carry it) If there are little tears in the dough, just press it nicely together. Sprinkle the fine breadcrumbs on the bottom and fill it all up with the apple mixture. Gently level it out.

Roll out the rest of the dough to a long strip and cut this into ca. 1 cm strips, using your rolling pin as a ruler and a sharp knife to cut them out.  Lay them diagonally over the applemixture, turn the tin half way and lay some more strips down. Push the ends gently but firmly into the edge.

Lay a long strip of dough around the edge if you want and press this firmly into the edge as well.
If perhaps you have a little dough lying on your worksurface, find a little shaped cutter, cut the dough out and put this in the middle of your torte.

Brush the Apple Torte with the beaten egg for glazing if you like.

Bake the cake in your preheated oven for 45-50minutes. Leave it for 10-15minutes and then remove the outside of the springform. Cut the cake, warm or cold, into 12 wedges.
Serve with whipped cream.



                                                    "Eet Smakelijk"


                                                          "Enjoy"