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Oma’s Appel Taart

By 4th January 2019 January 16th, 2019 Cook, Dining

We celebrated the Van de Elzen Xmas on the 16th of December and Mum’s Apple Tart was the chosen dessert this year! I’m not a great fan of the classic Christmas cake or mince pies. I just find them too rich, however, Mum’s Apple Tart has just enough richness! The sweet short pastry is very crumbly and has heaps of spice through the apple filling which gives it that Xmas-time feel!
I hope people enjoyed it.

Oma’s Appel Taart

(serves 6-8)
Prep time: 40 mins
Cooking time: 40 mins

Pastry

  • 300g self-raising flour sifted
  • 150g brown sugar
  • 1 tsp vanilla paste
  • pinch salt
  • 180g butter
  • 1 egg, beaten
  • plain flour for rolling

In the bowl of an electric mixer, combine flour, sugar, vanilla and salt. Cut the butter into small cubes and add to flour mix. Using dough hook attachment, mix together on low speed. Add beaten egg while mixing. Once dough is formed, remove from bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 20 minutes. Take 1/3 of the pastry, wrap and return to fridge. Using plenty of flour, roll out the remaining pastry to 1.5 cm thickness on a clean work surface. Lay the pastry over your floured rolling pin, then gently lay it in a greased 20cm tart tin. Press gently into the tin and use any leftovers to patch rips or holes. Return to the fridge while you prepare the filling.

Filling

  • 1 cup raisins
  • 3 tbsp brandy
  • 4 tbsp warm water
  • 3 apples
  • juice of ½ lemon
  • 3 tbsp brown sugar
  • ½ tsp cinnamon
  • 1 tbsp icing sugar

Soak raisins in brandy and warm water for 20 minutes. Peel apples, then cut into thick slices around the core. Place in a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins, add to apples and toss to coat. Retrieve tart base from fridge and arrange apple mix inside. Roll out reserved pastry to same diameter as the tart and cut into 1.5 cm strips. Using a long palate knife, lift strips off work surface and lay over apple filling in a lattice pattern. Brush the pastry lattice with water and dust with icing sugar. Bake for 40 minutes, remove from oven and allow to cool slightly before turning out.