Dutch Apple Tart

In the Netherlands the apple tart (appeltaart) is very famous and traditional, it is listed almost in every café menu.  Certainly everyone does it slightly different, but all of them follow the same style.  It looks quite high and with a thicker pastry, also presented with pastry lattice on the top. I rather prefer without pastry on the top, and instead I cover it with more apple slices.
Since I'm here I had the chance to try some of them in different cafes, always with a nice cappuccino, by the way here also the cappuccinos taste lovely, but what better to bake your own appel tart at home.
Here in the supermarkets you can get recipes cards for free, looks like a postcard stand and you can get as much as you want. They change it regulary, so in one of these times I took the recipe for this appeltaart, and I did some small changes.

INGREDIENTS makes a 24 cm tin
For the pastry:
300 g plain flour
100 g white caster sugar (or normal)
a pinch of salt
200 g cold unsalted butter, cubed
1 large egg

For the filling:
1 kg appels, about 750 g sliced
juice of half lemon
80 g raisins
50 g nuts
200 g apple mousse for the filling
1 teaspoon ground cinnamon
2 teaspoons powder sugar
3 teaspoons apricot jam for topping

Mix the flour, the sugar and a pinch of salt in a bowl. Add the butter and the egg and knead it with your hands to a consistent dough. You can also use a food processor. Shape dough into a disk and warp in plastic and refrigerate until firm, about an  30 minutes one hour.
You can make also extra dough to top the tart with pastry strips and brush it with egg.

Preaheat the oven to 175º.

Peel and core the apples and cut them into dices. In a large bowl mix the apple with the lemon juice the cinnamon and powder. Add the raisins, nuts and the apple mouse.

Roll out the dough on a lightly floured surface and cover the bottom and sides of a greased tin. Press the dough against the bottom and the sides of the tin, it doesn't have to be perfect, this is a rustic tart.
Add the apple filling in the tin and press down, if you want to cover with pastry now is the time to top it.

Bake about one hour until crust starts to get golden. In the meantime make some slice to top the tart. Top with the slices and bake about 15 minutes more until crust is golden.

Remove from the oven and let it cool. Finally sprinkle with appricot jam.

Notes: It is great to serve with whipped cream and sprinkle with cinnamon. It is also great to add some liqueur to the filling, such as brandy or cognac, about 30 ml when you mix all the ingriedients for the filling,  but this is optional.

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