Appeltaart

Dough

• plain flour400 g
• butter250 g
• soft brown sugar200 g
• eggs1
• salt1 pinch
• lemons1

Filling and finishing

• apples1½ kg
• raisins100 g
• ground cinnamon2 tsp
• caster sugar80 g
• cornflour2 tbsp
• breadcrumbs3 tbsp
• eggs1
• whipped cream300 ml
• rum or strong tea3 tbsp

Dough

1. 01

   Dice the cold butter and finely grate the zest of the lemon. Rub the butter into the flour, brown sugar, salt and lemon zest until it looks like crumbs, then bring it together with the beaten egg.

2. 02

   Do not knead it. Press it into a disc, wrap and chill for 30 minutes.

3. 03

   Heat the oven to 175°C. Press three quarters of the dough into a deep 24 cm springform tin, up the sides to the rim, keeping it about 8 mm thick.

Filling and baking

4. 04

   Soak the raisins in the rum or strong tea for 30 minutes, then drain.

5. 05

   Peel and slice the firm apples and toss them with the drained raisins, cinnamon, caster sugar and cornflour.

6. 06

   Scatter the dried breadcrumbs over the pastry base. They absorb the juice from the filling and are what keeps the bottom from going soggy.

7. 07

   Pile the filling in and press it down hard. It should be heaped well above the rim — it sinks a long way as it bakes.

8. 08

   Roll the remaining dough and cut strips for a lattice. Lay them over and press the ends into the sides.

9. 09

   Brush with beaten egg and bake at 175°C for 70 to 80 minutes, until deep gold. Cover with foil if it colours too early.

10. 10

    Cool completely in the tin before releasing it — hot, it will collapse.

11. 11

    Serve with a great deal of whipped cream.