Ch: Created page with "⇐ Cooking ⇐ The Green Book left This is Robèrt's recipe from his Masterclass video. He stresses that apart from the pastry and the apples, everything is to taste - amount of sugar, whether to use raisins, apricots etc and amount of cinnamon. This is an appeltaart without topping. You could add a lattice of the leftover pastry but that can make the tart too pastry heavy. My mum always..."

2025-12-16T15:48:33Z

Created page with "⇐ Cooking ⇐ The Green Book 400px|left This is Robèrt's recipe from his Masterclass video. He stresses that apart from the pastry and the apples, everything is to taste - amount of sugar, whether to use raisins, apricots etc and amount of cinnamon. This is an appeltaart without topping. You could add a lattice of the leftover pastry but that can make the tart too pastry heavy. My mum always..."

New page

[[Cooking|⇐ Cooking]] [[The Green_Book|⇐ The Green Book]]

[[File:Missing-image-232x150.png|400px|left]]
This is Robèrt's recipe from his Masterclass video. He stresses that apart from the pastry and the apples, everything is to taste - amount of sugar, whether to use raisins, apricots etc and amount of cinnamon.

This is an appeltaart without topping. You could add a lattice of the leftover pastry but that can make the tart too pastry heavy. My mum always did a topping of italian meringue like for lemon meringue pie.

Nice on its own, with custard/vla or of course the dutch favourite, whipped cream squirted from a can.

<br clear=all>
==Ingredients==
;equipment
:22cm diameter cake ring, 5cm deep
;for the 'hardewener pastry'
:300g plain flour
:200g unsalted butter, cold from the fridge, cut into cubes
:100g basterdsuiker - or use caster sugar
:1 egg
:2 tsp baking powder
:pinch salt
:''optional grated lime zest''
;for the filling
:slice of plain sponge cake (pr use biscuit crumbs)
:6-8 eating apples, e.g. Elstar, Jonagold, Granny Smith etc
:caster sugar (if necessary, to taste - depends on apple variety and sweetness)
:''optional, to taste, 100g tinned apricots, mashed ''
:''optional, raisins soaked in warm rum for 20 minutes''
:''optional grated zest of ½ lime''
:1-2 Tbsp custard powder
:ground cinnamon to taste
;to finish
:apricot conserve or jam
:icing sugar

==Method==
#'''make the pastry'''. Mix the sieved flour, baking powder and salt into the bowl of a stand mixer. Add the sugar, butter and egg. Grate in some lime zest. Mix with the flat beater/K-beater till it comes together. Test the dough by taking a small piece of dough, roll to a sausage and bend. You should be able bend into a doughnut without it breaking. If not, beat another 10 seconds and retest.
#'''line cake ring'''. Roll out dough to thickness of about 3mm. Cut out two long strips 5cm wide (or height of your cake ring). Put them on a floured baking sheet and pop in freezer for 5 minutes. Meanwhile cut out a circle the size of the cake ring. Line the ring with the cooled strips of dough and add the base, firmly pressing together the seams. Line the base with thin slices of cake or biscuit crumbs
#'''prepare the filling'''. Peel and core the apples. Cut into chunks. Keep chucks from about 2 of the apples to one side. Mix the rest with the sugar, optional ingredients and the custard powder, but not the cinnamon, scrunching together to break up the apples a little. Tip into the prepared pastry ring and press down very firmly. Top with the reserved apples and a sprinkling of cinnamon.
#'''bake'''. Bake in and oven at 200℃ (using top and bottom heat if you have the choice) for 15 minutes, then a further 15 minutes at 185℃.
#'''finish'''. Heat some apricot conserve to liquify and dot onto the top of the tart. Sprinkle edge with icing sugar.

<small>''Robèrt van Beckhoven'' [https://www.youtube.com/watch?v=7ObecmFO1l8 https://www.youtube.com/watch?v=7ObecmFO1l8]</small>
<div class="keywords"> apple </div>
<div class="indexkeywords"> Nederlands </div>

Appeltaart - Revision history