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Categories:
almonds confectioners sugar egg raisins golden raisins water filling sugar lemon all-purpose baking powder butter brown sugar salt water egg cornstarch
Viewed: 6 - Published at: 3 years agoIngredients
- FOR THE ALMOND PASTE:
- 250 grams Whole Almonds
- 250 grams Confectioners Sugar
- 1 Large Egg, Beaten
- FOR THE RAISINS:
- 120 grams Golden Raisins
- 1 cup Very Hot Water
- 2 Tablespoons Spiced Rum (optional)
- FOR THE FILLING:
- 900 grams 1/4-inch Sliced Peeled And Seeded Gala Apples (avoid Overly Juicy Varieties)
- 4 teaspoons Granulated Sugar
- 1/4 teaspoons Ground Cinnamon
- 1/2 Lemon, Juiced
- FOR THE PASTRY:
- 360 grams All-purpose Flour
- 1/2 teaspoons Baking Powder
- 227 grams Unsalted Butter, Room Temperature
- 180 grams Light Brown Sugar
- Salt And White Pepper
- 1/4 teaspoons Ground Nutmeg
- 1/4 teaspoons Ground Cardamom
- 1/4 teaspoons Ground Cinnamon
- 1 Tablespoon Water (or Up To 2 Tablespoons)
- 1 whole Egg, Yolk And White And Beaten Separately
- 1 Tablespoon Cornstarch
Method
- For the almond paste (use 1/3 for this recipe and freeze the rest for another time):
- Blanch almonds by soaking them in boiling water for a few minutes. Remove from hot water and cover with ice to cool. Slip brown skins off. Place blanched almonds on a sheet tray and put into a 350°F oven to dry completely and toast slightly until they smell fragrant. Cool completely and grind in a food processor.
- Combine ground almonds, powdered sugar, and beaten egg. Mixture should be somewhat sticky. Store the paste in the fridge for at least a week for the flavor to develop.
- For the raisins (begin the day before baking):
- Plump raisins in very hot water for 1 hour. Drain water and add spiced rum; soak overnight.
- For the filling:
- Combine apples, sugar, cinnamon, and lemon juice; set aside while preparing pastry.
- For the pastry:
- In the bowl of a food processor, combine flour, baking powder, butter, brown sugar, salt, pepper, nutmeg, cardamom, and cinnamon. Add 1-2 tablespoons of water and process until dough forms into a ball. Divide pastry into 2 unequal portions (the larger portion should be approximately 2/3 of the dough; the smaller 1/3).
- To assemble:
- Preheat oven to 375°F. Prepare a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment if desired.
- Press large ball of pastry dough into the bottom and up the sides of the springform pan. Brush the bottom pastry with beaten egg yolk and sprinkle with cornstarch.
- Pour 1/2 the apples into the prepared pastry. Add rum-soaked raisins (including any remaining rum) and crumble about 1/3 of the homemade almond paste over the apples. Add remaining apples. Decorate the top of appeltaart with remaining pastry by rolling into a snake shape and pressing into a lattice pattern (no need to weave the lattice together, just press in place). Brush lattice with beaten egg white.
- Wrap bottom of springform with foil to prevent leaking juices from dripping in your oven. Loosely tent top with foil. Bake for 45 minutes, uncover and bake for an additional 15-20 minutes. Cool completely before unmolding.
- Note: Commercially available almond paste can be used in place of the homemade version included in this recipe.
