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Dutch Apple Tart

I recently pulled out my Old Pennsylvania Dutch Recipes book again.  As I flipped through it I realized there are so many recipes in it that I want to try!  I was specifically looking for some kind of apple dessert.

There were quite a few.  I chose Dutch apple tart…very fitting for me 🙂

It is a pretty simple recipe, and it turned out great!!  It is a little messy since the sugar creates a syrup.  But so delicious.

Serve it with ice cream and drizzle the extra syrup over top.

I did have a little problem with the pastry being too dry.  It needs more water than the recipe calls for.

It’s not a very photogenic dessert, but I did what I could 😛

Dutch Apple Tart

1 pastry recipe, prepared (recipe below)

1 Tbsp. flour (I used organic all purpose, but whole wheat would probably work fine as long as it’s finely ground)
1 cup organic cane sugar
5 medium-size apples, pared, cored and quartered
1/4 tsp. ground nutmeg
2 Tbsp. butter

Pastry:
1 1/2 cups flour (organic all purpose or whole wheat)
1/2 tsp. salt
1/2 cup lard, butter or palm shortening
3-6 Tbsp. cold water

Mix flour and salt.  Cut in butter until crumbly (I use a food processor for this).  Add water gradually until the dough just holds together.

Line an 8″ round baking dish with the pastry.  Sprinkle a mixture of the flour and 1/4 cup of the sugar on the bottom of the pastry.

Put apples cut side down on the pastry.  Sprinkle with a mixture of the remaining sugar and nutmeg.

Dot with butter.

Bake at 350 degrees for about 55 minutes, or until apples are tender and a rich syrup has formed.

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