Doornikse Appeltaart Recipe - Great British Chefs
This beautiful Belgian apple tart from Regula Ysewijn is based on a 16th-century recipe. It has a rich, custardy filling and a simple shortcrust pastry.
Ingredients
- 180g of strong flour
- 20g of icing sugar
- 1 pinch of salt
- 100g of unsalted butter, chilled
- 1 egg yolk
- 1 tbsp of water, cold
- 350g of dessert apples, cox, granny smith or other slightly tart varietes
- 60g of icing sugar
- 110g of butter, melted
- 5 egg yolks, plus 1 whole egg
- 1 tsp ground cinnamon
- 1 tbsp of rice flour
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