The summer we got married, my husband and I moved to Amsterdam. It was a dreamy few months during which he worked, I studied French, explored the city and marketed avidly, and we honeymooned like champs.
One of my favorite food memories is of the appeltaart at the bakery down the street from us, on one corner of the Museumplein. It was nearly $3 a slice and for a newlywed, it seemed a pricey indulgence. Nonetheless, once or twice a week, I made my way down the street with my euro, eagerly anticipating that beautiful mound of cubed apples in a buttery crust. It never failed to disappoint.
I haven't thought much of that tart since then, but this week, as apples really started to show themselves at our farmers markets, I recalled the treat with clarity and wanted to try my hand at my own. I was also interested in making some apple butter so thought a combo of the two ideas would be fabulous.
I used smallkitchcara's blueberry tart crust for my crust here although I used salted butter rather than unsalted. The rest is my creation.
So, voila. My apple-butter-apple appeltaart. —em-i-lis
1 9" round tart
For the tart crust
stick salted butter, melted
pure vanilla extract
For the apple filling
best-quality apple butter (I made my own and it's spiced with allspice, cinnamon and cloves)
Ginger Gold apples, half of them peeled, all cored and cut into 1/2" cubes
In a medium mixing bowl, combine all crust ingredients and stir until combined. Turn out into a round tart pan with a removable bottom and press into the bottom and up the sides. Cook for 8 minutes. Cool about 15 minutes.
In a large mixing bowl, combine everything BUT the apple butter. Toss well so that the apple cubes are coated fairly evenly with the sugar, cinnamon and lemon juice.
Slather the apple butter over the bottom of the tart crust. Then pour your apple cube mixture over that. It should be a huge mound.
Put the tart on a baking sheet, and bake for 30 or a bit more minutes.
This is wonderful plain but I'm sure it'd also be good with some ice cream, whipped cream or even a little caramel.