|Dutch apple taart - cooling on the counter|
Now that I've had American apple pie many times since then, I was looking forward to my Mom's holiday visit so that I could once more have Dutch Apple Taart. Here is her recipe. Enjoy.
2 cups flour
1 cups sugar
1/2 lb butter at room temperature
8 medium apples
1 1/2 cups raisins
1/4 cup sugar mixed with a tsp of cinnamon
150 grams raw almonds (OK to leave skin on, will make paste a bit darker) about 1 1/2 cups
150 grams sugar about 1 1/2 cups
Zest of one lemon or lime
1 whole egg
For the almond paste, grind almonds in a food processor or high speed blender. Mix ground almonds with sugar, lemon zest and egg until well combined. Set aside.
Peel, core and thinly slice the apples. Mix in a large bowl with raisins and cinnamon sugar.
|Press pan into dough to form the outline of the bottom crust|
|Cut out bottom crust and place in spring form pan|
|This may get messy and piecemeal - but that's OK|
|Continue adding dough to completely line the bottom and sides of pan|
|This is about the right amount of paste so you'll have some left over paste for another use|
|You may have some apples left over|
Roll out remaining dough and cut into strip to form a lattice crust. Sprinkle with sugar
Place apple taart into a warm oven and bake for 60 minutes. If the top gets too brown, cover loosely with aluminum foil. Bake for an additional 15-30 minutes until brown and a bit bubbly.
|The autopsy shot - the darker layer near the bottom is almond paste|
Add more powdered sugar and serve. Refrigerate left overs.
|My first slice with a cup of coffee|
Weight Watchers PointsPlus: The whole taart as prepared is 191 PointsPlus. So a days worth of points for 1/8 of the taart.