This variation of the tart retains the traditional dutch appeltaart filling, with a classic french pastry shell, pate sucrée. The squares of apple are so pretty all standing up straight to attention, rather than hidden under a pastry lid. So this is a Dutch-French Hybrid, which I guess we could call Belgian, technically speaking?
Dutch-French Apple Tart
200 grams plain flour
90 grams icing sugar
1 large egg
1tsp vanilla extract
125 grams butter, at room temperature
30 gram almond powder
1/4 tsp salt
Sift the flour and sugar into seperate bowls
Cut the butter into small cubes, around 1cm each.
Into the butter, mix in the sugar, then the almond powder, salt, vanilla essence and the egg all seperatly, combining each ingredient before adding the next. Finally add the flour and using your hands mix to combine well.
Form the dough in a ball and wrap in plastic wrap. Place in the fridge for 2 hours.
After 2 hours, roll our the pastry, to about 2 mm thickness, and line a buttered standard sized tart tin. Prick the base of the tart several times with a fork.
6 granny smith apples, peeled, cored and cut into pieces (as square as you can make themà, about 1.5cm long and 5 mm square.
1 cup brown sugar
1/2 tsp cinnamon and 1/2tsp mixed spice
2 tbsp lemon juice
1/3 cup of raisins
2 tablespoons dried bread crumbs
Mix the apple pieces together with the sugar, lemon juice and spices.
Scatter the breadcrumbs over the uncooked tart base (this is to soak up the juices of the apples so you dont get a soggy bottom).
Place the apples upright in the tart shell, and pour over the remaining sugar mixture.
Dot the top of the tart with the raisins, try to push some down between the apple pieces if possible.
Bake at 180C, 350F for 40 minutes or until ready, keep an eye on your crust.