Oh dear, my last post was more than one year ago! We have relocated to New Jersey, US since end of last December, in two months time, it would be our first full year here. Do I like it or not, there are plus and minus wherever you live. Here the plus sign are that I get to cook less as there are so many options to eat out. Clothings and the basic necessities here are cheaper and have more choices. My son is enjoying his school here, first months in first grade may be harder on him as every thing was new to him, new school rules, expectations and routines. Now in second grade, he is very happy and said many things to learn here.
Here in NJ, I have easy access to chinese food but hubby doesn’t get to have his Dutch comfort food easily. And yesterday for the real first time, I finally baked and I baked Dutch Apple Tart from scratch. I was a bit skeptical if the shortcrust dough is going to work as it was a bit like playing playdoh, you won’t be expected to be able to lift up the whole crust, you just stick them together and P said that is the way it was supposed to be.
This Dutch Apple Tart recipe from Baking Sense I found was translated from Dutch, since it worked fabulously , it’s a keeper for future use. 2 things I altered was I use 2 cups of self raising flour and 1 cup all purpose flour instead of all 3 cups all purpose flour.
Apples season here and I got to learn new types of apple here. And on Saturday, I came across Winesap apples and they told me that they are very good for baking. The apple still tasted a little crunchy after baking, no sogginess on the base at all, I even skipped lining breadcrumbs on the crust.
One little improvement I can try next time is to let the dough rest in the fridge for a bit longer. The recipe didn’t call for chilling the dough but I think I would do it. I chilled the dough for 40” , it may be better if I chill for 1.5hrs next time to see if the dough is easier to lift.
I don’t have a food processor here in US, so used the old fashioned Rubbing-in method, and then I used the handheld mixer when add in the beaten egg.
- 15 oz (3 cups) All Purpose Flour
- 4 oz (1/2 cup) granulated sugar
- 4 oz (1/2 cup) light brown sugar
- 1/2 teaspoon salt
- Zest from 1 lemon
- 10 oz (2 1/2 sticks) unsalted butter, softened to room temperature
- 1 egg, whisked
- 3 lbs tart apples, peeled and cored (Braeburn, Winesap, Gold Rush, etc)
- 5 oz (1/2 cup) granulated sugar 1/2 teaspoon cinnamon
Recipe Type : Dessert
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