Kookrecepten en Andere Lekkernijen
Amsterdamsche Appeltaart (V)


the bottom
125 g real butter at room temperature
125 g white caster sugar
zest of ½ lemon
250 g self-raising flour

the filling
1½ kg tart apples (e.g. Jonagold or Elstar),
peeled and quartered
75 g of raisins
10 g of currants
pinch of cinnamon
1 tablespoon custard powder
10 tablespoons of good apricot confiture
150 g almond paste
1 tablespoon real butter
1 egg yolk
juice of ½ lemon
icing sugar
butter for greasing

Cake tin (Ø 24 cm)


Crumble and rub the butter with the sugar, lemon zest and a pinch of salt until smooth. Add 1 tablespoon of water and mix until fully incorporated. Mix the flour with the sugar-butter mixture. If necessary, mix another tablespoon of water into the dough. Wrap the dough in clingfilm and let the dough rest in a cool place for a few hours. ( The dough is best made a day in advance).

For the filling, mix 600 g of the apples with the raisins, currants, cinnamon, custard and 4 tablespoons of apricot confiture. This mixture is also called 'applesmort' by confectioners. Preheat the oven to 190 °C.

Let the dough come to room temperature and knead it well. Roll out the dough into a thin round piece that is a bit larger than the cake tin. Butter the sides of the and press the dough in the greased form well against the edges

Knead the almond paste with 1 tablespoon of butter and the egg yolk until smooth. Roll out the mixture to the size of the pie bottom. Carefully place the food mixture on the bottom of the cake and press it down. Spoon the applesmort on top and divide the remainder of the apple parts on top.

Bake the pie for 50 minutes, then increase the temperature to 200°C and bake for a further 5-10 minutes, until the top is nicely browned. Take the cake out of the oven and let it cool well so that the filling does not run out.
Heat 6 tablespoons of jam with the lemon juice in a saucepan and brush the cake with it. Place a piece of round baking paper or cardboard on top of the cake so that the apple jam mixture is well covered and the edges are free. Sprinkle the edges of the cake generously with icing sugar.

Recipe from Patisserie Holtkamp in Amsterdam, Angela Holtkamp and Nico Meijles


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