Oma's Dutch Apple Tart
How to make Oma's Dutch Apple Tart Recipe - In Holland, my father’s home country, this classic tart is enjoyed with strong coffee in the afternoon. The custard addition makes it very moist. If you don’t like sultanas, then just leave them out. Traditionally this is sered cold, but it tastes equally great sered warm with a good-sized ball of ice cream or, for extra luxury, some caramel sauce.
MAKES A 20–22CM TART, SERVING 8 PEOPLE
PASTRY:
1 quantity of Basic Sweet Pastry or Gingerbread Crust Sweet Pastry
CUSTARD:
100ml milk
10g sugar
2 tbsp milk
10g custard powder
FRUIT FILLING:
5 medium Granny Smith apples, peeled, cored and sliced, then placed in a bowl of water with the juice of 1 lemon to prevent browning
100g sultanas
100g white sponge or other cake
crumbs
½ tbsp lemon juice
2 tsp cinnamon
GLAZE:
1 quantity of Apricot Glaze
Method:
Make pastry ahead and rest it as required. On a lightly floured surface roll out pastry into a sheet about 4mm thick, and large enough to cover a greased 20–22cm deep loose-bottomed tart tin. Use the rolling pin to pick up pastry and lay it over the tin. Gently press pastry into the tin so that it fills all contours. Be careful not to stretch pastry or it will tear, or shrink back in the oven. Chill in the refrigerator for 30 minutes, or more if the pastry still feels soft. Reserve scraps for the trellis top.
To make custard, place first amount of milk and sugar in a small saucepan. Stir and bring to the boil. Mix the second amount of milk with the custard powder in a bowl. Add boiled milk to custard mix, then pour into saucepan and return to a medium heat to thicken. Cool before use.
To make fruit filling, drain and dry apples well before combining with the other filling ingredients. Mix remaining ingredients along with cooled custard in a bowl with the apples. Cover with plastic wrap until required – this filling should be kept for no more than 2 days in the refrigerator.
Place prepared apple filling in pastry case, ensuring that it is full to 1cm from the top and well packed down.
On a lightly floured surface, roll out remaining pastry to approximately 3mm thick and at least 25cm long. Cut dough lengthways into 5–10mm-wide strips and lay each strip over the top of the tart to create an attractive lattice effect. Trim off any excess from the edges.
Bake in a preheated 190°C oven for 40 minutes or until golden-brown.
Allow to cool for 45 minutes–1 hour before removing from tin. Leave base of the tin in place as this makes the tart easier to handle. Place on a cooling rack. Using a pastry brush, glaze the lattice top with hot Apricot Glaze.
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| Oma's Dutch Apple Tart |
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