Do you remember those school recipe books? School parents would contribute recipes to and then the school would sell them to raise funds. Well, we had one in our house that was from a primary school in Durban from a long time ago and there is one recipe in this book that hasn’t dated and is still just as delicious and easy.
That recipe is for A van Niekerk’s Dutch Apple Tart. These books usually have the person’s name that contributed the recipe. I don’t know who A van Niekerk is, but I love their recipe and it’s one of the first things I remember my Mom baking whenever we had a lot of guests because it was easy, inexpensive and delicious.
We’ve always called it apple pie but in the Netherlands it’s known as Appeltaart. A Google search shows there are different varieties, many with a kind of pastry that’s pushed into the dish and then the apples layered on top. Some recipes call for raisins, some call for a pastry lattice top.
The Kitchen Historic blog has a recipe for a tart that’s similar to the one in our book, a simple cake flour mixture combined with the apples. The tart is then baked and then while still warm, covered in a warm syrup. This blog says the recipe is from a 1917 World War 1 book, Better Meals for Less Money.
Apples are in season in South Africa at the moment and this really is an easy bake – I promise I’ve made it a dozen times. We recently visited my husband’s family on a farm in a small town called Tonteldoos, about 20km from Dullstroom in Mpumalanga. I spotted an apple tree and made sure to bring some home for this recipe.
I would recommend using a large dish, your mixture should just cover the apples, guaranteeing a tart that’s not too deep and ensuring that you get a byte of creamy apple in every slice.
Happy World Baking Day!
DUTCH APPLE TART
- 1 cup sugar
- 3 eggs
- ¼ tsp cinnamon
- ¼ cup milk
- 3T butter
- 1 cup flour
- 1tsp baking powder
- 1 small tin pie apples or 400grams of sliced, peeled fresh apples
Beat butter and sugar. Beat in eggs singly.
Add flour, cinnamon and baking powder. Beat. Add milk. Beat. Put apples into greased pie dish (if using fresh apples, steam until slightly soft). Pour pie mixture over apples. Bake for 35 minutes at 180 degrees Celsius.
When cooked remove from oven, and whilst still hot pour over sauce and allow to cool.
- 1 cup sugar
- 250 ml fresh cream
- 1tsp vanilla essence/extract
Mix together in a saucepan and keep warm until you can pour it over the hot tart. Serve warm on it’s own or with vanilla ice-cream.
PS: My husband John says he prefers the apples without the skin but I like the acidity and texture it adds to the tart so decide for yourself which way you prefer.