Prep 30 mins
Cook 1 hr
This is a true "Dutch Apple Pie." This recipe comes from a cookbook I picked up in the heavily-Dutch populated city of Pella, Iowa. This recipe, however, which features a very crumbly butter crust, is very similar to the apple pie recipes I ate often in the Netherlands. I think the lemon rind in the crust is what sends this one over the top.
- Combine flour, butter, 1/2 cup sugar and lemon zest, using pastry cutter. Dough will be very soft.
- Roll to fit a 9-inch round cake pan, but large enough to trip for top strips.
- Combine sliced apples, raisins (if using), cinnamon and jam, and fill the pastry.
- Roll out dough trimmings and cut strips for top of tart.
- Brush crust and strips with beaten egg.
- Bake at 350 degrees for 1 hour.
Now this is an apple tart ElieFirebrand. The crust was crisp, crunchy and tender with an incredible flavor. The apples were perfectly cooked and spiced. I added golden raisins and a strawberry, raspberry plum jam, they were excellent in the dish. Thank you for sharing your special treat. Into my keeper box this goes.
My DW decided to make this one and it was delicious! She left out the raisins and it didn't affect the recipe at all. Next time she may add some craisins.
Good, easy recipe for a tasty tart! I used some strawberry jam from a local farm. Nice buttery crust with a rustic look. I added some dried cranerries instead of raisins, and any dried fruit would work well with this recipe. I made this for Spring PAC 2010, thanks!