*crispy waffle*

Although this is a post from long ago, I decided it's just the thing for SHF 34: Going Local. Enjoy!

I hate to admit it, but I don't really like apple pie. I don't care how American it is. Basically, I have worked on apple pie to make it so I would like it: I perfected a butter crust, I took away all that cinnamon that usually takes over the filling (this is an improvement-- I use copious amounts of vanilla instead), and tinkered with the type of apple used. I managed to make improvements but never got around to really liking it, so on top of all that, I smother it with vanilla ice cream.

But then I met appeltaart. Appeltaart and coffee is like, practically an afternoon ritual in Holland. This is basically the Dutch version of apple pie, and it is totally Dutch in so many ways. It is totally practical; it's not pretty, like a French tart tatin. And it's basically designed to go with coffee-- and let me tell you, the Dutch? They love their coffee, man. So it has a few things going for it. But for me, what makes all the difference in the world is the crust. Rather than a traditional American style pie crust, appeltaart typically has a sugary shortbread-like crust. The filling typically has apples, huge amounts of cinnamon (again) and raisins (ickers). Because of these filling flaws, I set out to make my own appeltaart. Recipes vary hugely, much more, it seems than with American apple pie recipes. But after a lot of trial and error (such as recipes that called for self-rising flour, and one that called for zero liquid in the crust dough!) I think I've come up with the right combination. I added a bit of orange zest to the crust because I had mandarin oranges on hand, and was just like, "What the hey? Let's try this..." Turns out the taste is excellent with the apples. Serve this with sweetened whipped cream and you won't think the same way about apple pie again.

Dutch Appeltaart
makes one 9-inch taart

For the crust:
2 cups all-purpose flour (300 grams)
3/4 cup packed light brown sugar (150 grams)
zest from one mandarin orange
1 teaspoon salt
12 tablespoons cold unsalted butter (about 175 grams), cut into 1/2-inch chunks
1 egg
1 slice white bread, processed into breadcrumbs in a food processor

For the filling:
2 pounds apples (I like Granny Smith for its texture and tartness)
4 tablespoons sugar
1 teaspoon salt
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1 teaspoon vanilla

The dough before it goes into the fridge.

Line the bottom of a 9-inch springform pan with parchment paper. Combine the flour, brown sugar, orange zest and salt in a large bowl. Add the butter and cut it into the flour mixture until it resembles coarse meal. (Alternatively, use a food processor.) Stir in the egg with a fork, then use your hands to knead the mixture until it resembles, well, a ball of dough. Flatten the dough into a 6-inch disk, wrap in cling wrap and place in refrigerator for at least an hour.
Preheat oven to 350 degrees. Roll out 3/4 of the dough between two sheets of cling wrap to about a 13-inch circle (set aside the other 1/4 of the dough for the top of the tart). Set it into the springform pan. Don't worry if it tears; the dough is really forgiving, so just pat it into the bottom and sides of the pan. Scatter the breadcrumbs along the bottom of the tart crust. Place it into the refrigerator while preparing the filling.
Core and peel the apples. Divide each apple into 16 slices. (Place the apples in a bowl of ice water so they don't turn brown.) Drain the apple slices and combine with the cornstarch, salt, sugar, cinnamon and vanilla.
Roll out the remaining crust dough into strips to create a lattice-like top. (Don't worry about making it perfect-- it'll sort of 'melt' in the oven anyway.)
Place the apple mixture (but make sure not to include the accumulated liquid) into the tart crust and lay the lattice-dough-strips on top.
Bake in preheated oven for 50 minutes. Remove and cool on a cooling rack-- once it's cooled to room temperature, remove the springform sides. Serve with sweetened whipped cream.

Ready to go in the oven...

Not pretty... but delish!

Labels: recipes, the sweet

posted by sheryl | 6:41 PM |

Hi!

I am dutch, but I live in the States, and I was looking for a recipe for dutch apple pie but with American instructions. I just made it tonight, and it came out so perfect!!! Thank you SO much for posting this recipe!!!! I will be making all my 'american' pies with the dutch pie crust from now on, much tastier!

Thea
By

Anonymous 7/6/07 5:09 AM

Hi Thea--
I'm glad the recipe worked out for you. And believe me, a compliment from someone who's Dutch means a lot to me... because you know what's good when it comes to appeltaart!
By

sheryl 7/6/07 2:50 PM

Hey Sheryl,

I was wondering if you have a post that includes the full original recipe you based this Appeltaart on - the one with the cinnamon and the raisins - that actually sounds pretty good to me.

I enjoy your site, and I love waffles - I hope to try a truly authentic Belgian waffle some day.

Erik
By

Erik 8/23/07 7:56 PM