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Dutch Appel Taart

fruits, pastry

1/2 cup butter; softened
1/2 cup granulated sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon (each) baking powder, baking soda and salt
----Filling----
1 cup raisins
7 apples
1/2 cup granulated sugar
1 tablespoon grated lemon rind
1/4 cup lemon juice
1 teaspoon cinnamon
1 tablespoon cornstarch
1 egg; lightly beaten
----Glaze----
2 tablespoons apple jelly; melted

Centre greased 10-inch (12 cup) springform pan on square of foil; press to side of pan. Set aside. In large bowl, beat butter with sugar until fluffy; beat in egg yolk. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture to make slightly crumbly dough. Press onto bottom and up side of prepared pan, leaving 1/2-inch border at top. Refrigerate until firm, about 1 hour. (Make ahead: Cover with plastic wrap and refrigerate for up to 1 day.) Filling: In large bowl, soak raisins in hot water for 20 minutes; drain well. Peel and cut apples into 1/8-inch thick slices to make 8 cups (8 cup). In separate large bowl, toss apples with sugar, lemon rind and juice, and cinnamon; let stand for 10 minutes. Reserving accumulated juices, transfer half of the apples to bowl with raisins; stir to combine. Pour raisin mixture into prepared crust. Arrange remaining apples over top in concentric circles. In bowl, whisk cornstarch with reserved juices until smooth; whisk in egg. Pour over apple filling. Cover loosely with foil; bake in bottom third of 375°F oven for 1 hour. Remove foil; bake until apples are tender and crust is golden brown, 30 to 35 minutes. Let cool completely in pan on rack. (Make-ahead: Cover and store at room temperature for up to 1 day.) Glaze: Brush tart with apple jelly.

Contributor: Canadian Living Magazine, October, 2001

Yield: 12 servings

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