Apple Tart from Limburg

Our friends from Belgium sent us a cookbook and in it I found this recipe. I liked the idea of a tart with a leavened dough, and I like the idea of using up some apples that were a little passed their day.

The tart turned out nice and flavourful, but it is more of a coffee accompaniment rather than a dessert. To be truly decadent I would suggest an apricot glaze, some toasted almond slices and maybe ice cream?



Here is the recipe (slightly adapted):

250 g AP flour
50 g vanilla sugar
1 T instant dry yeast
1/2 t salt

Sift above ingredients into a large bow and mix well with a whisk.

1 egg, beaten
100 ml milk

Make a well in the dry ingredients and add the egg and milk. Incorporate slowly and mix with your hands until the mixture comes together.

75 g butter, soft

Add the butter and knead gently until you have a nice smooth dough, about 5 mins. Rest somewhere warm for 45 mins.

Roll the dough into a greased and floured 9" tart pan, trim the edges and poke the bottom with a fork to make some breathing holes. Let it rest for 20 mins. While this is happening, prepare the apples:

650 g of apple slices, peeled
4 T brown sugar
1 t cinnamon
1T calvados
1 t cornstarch
zest from 1 lemon

Toss together. Lie in a circular pattern on the tart, and bake in a preheated over 375F for 30-30 mins until golden brown.