Bahraini Spiced Apple Tart

Ingredients

The Bahraini Spiced Apple Tart differs from the original Dutch appeltaat by incorporating Bahraini flavors and spices. While the Dutch version traditionally uses cinnamon as the main spice, the Bahraini adaptation adds cardamom, nutmeg, and saffron to create a more complex and aromatic flavor profile. This fusion of Dutch and Bahraini cuisines brings a new dimension to the classic apple tart, making it a truly unique and delightful dessert. We alse have the original recipe for Appeltaat, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4-5 medium-sized apples, peeled, cored, and thinly sliced 4-5 medium-sized apples, peeled, cored, and thinly sliced
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• A pinch of saffron threads, soaked in 1 tablespoon warm water A pinch of saffron threads, soaked in 1 tablespoon warm water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 22g
• Protein: 3g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the sliced apples, brown sugar, cinnamon, cardamom, nutmeg, saffron (including the soaking water), lemon juice, and cornstarch. Mix well to coat the apples evenly.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer the dough to the pan and press it gently into the bottom and sides.
6. 6.
   Pour the spiced apple filling into the prepared crust, spreading it evenly.
7. 7.
   Roll out the remaining dough and cut it into thin strips. Arrange the strips in a lattice pattern over the apple filling.
8. 8.
   Brush the lattice crust with the beaten egg wash.
9. 9.
   Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
10. 10.
    Allow the tart to cool slightly before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 10 minutes before using. This will ensure the saffron infuses the tart with its distinct aroma and beautiful golden hue.

Tips & Tricks

• For a more pronounced saffron flavor, you can add a few extra threads to the soaking water.
• Serve the Bahraini Spiced Apple Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter tart, you can increase the amount of brown sugar in the apple filling.
• Experiment with different types of apples to find your preferred flavor and texture combination.
• Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Bahraini Spiced Apple Tart warm or at room temperature. It can be enjoyed on its own or with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

To enhance the presentation of the Bahraini Spiced Apple Tart, dust the top with a sprinkle of powdered sugar before serving. You can also garnish with a few strands of saffron for an elegant touch.