House recipe
🥧 Appeltaart
A buttery shortcrust filled high with cinnamon apples and raisins, finished with a lattice and baked slowly.
Allergens. Contains: Gluten, Milk, Eggs. May contain, depending on the brands you buy: Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 200 g self-raising flour
- 140 g butter, soft, plus a little for the tin
- 100 g brown sugar
- 8 g vanilla sugar
- 1 pinch salt
- 1 eggs, beaten
- 600 g apples, tart ones like Elstar or Goudreinette, peeled, cored and diced
- 40 g sugar
- 2 tsp ground cinnamon
- 40 g raisins
- ½ lemon, juiced
- 1 tbsp cornflour (maizena)
Method
- Heat the oven to 170 °C and butter an 18 cm springform tin.
- Rub the flour, butter, brown sugar, vanilla sugar and salt together, add most of the beaten egg (keep a little for brushing) and knead briefly to a soft dough.
- Press two thirds of the dough over the base and up the sides of the tin.
- Toss the apples with the sugar, cinnamon, raisins, lemon juice and cornflour and pile into the case.
- Roll the remaining dough into strips and lay them over the top as a lattice. Brush with the rest of the egg.
- Bake for 60–70 minutes until deep golden and the apples are soft.
- Cool in the tin before slicing; it is best at room temperature.