Dutch Apple Tart

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (60g) almond flour 1/2 cup (60g) almond flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 1 large egg, beaten 1 large egg, beaten
• For the filling: For the filling:
• 4-5 large apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced 4-5 large apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch tart pan with removable bottom.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, almond flour, sugar, and salt for the crust. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
3. 3.
   Add the beaten egg to the mixture and gently knead until the dough comes together. Do not overmix.
4. 4.
   Press the dough evenly into the prepared tart pan, covering the bottom and sides. Place in the refrigerator to chill for 30 minutes.
5. 5.
   In a separate bowl, combine the sliced apples, sugar, cinnamon, lemon juice, and vanilla extract for the filling. Toss until the apples are well coated.
6. 6.
   Remove the tart pan from the refrigerator and arrange the apple slices in an overlapping pattern over the crust.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the apples are tender and the crust is golden brown.
8. 8.
   Allow the tart to cool for a few minutes before removing it from the pan. Serve warm or at room temperature.

Treat your ingredients with care...

• Almond flour — If you have a nut allergy or prefer not to use almond flour, you can substitute it with an equal amount of all-purpose flour.

Tips & Tricks

• For an extra touch of indulgence, serve the Dutch Apple Tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
• If you prefer a sweeter filling, you can sprinkle a little extra sugar over the apple slices before baking.
• To achieve a beautifully golden crust, brush the top of the tart with a beaten egg before baking.
• Experiment with different apple varieties to find your favorite combination of flavors and textures.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Dutch Apple Tart warm or at room temperature. It pairs wonderfully with a hot cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the tart with a sprinkle of powdered sugar before serving. You can also garnish with a few fresh mint leaves for a pop of color.