Blomidon Inn Appel Taart

By The Canadian Living Test Kitchen

Tested till perfect

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Blomidon Inn Appel Taart

Photo: Blomidon Inn Appel Taart
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 411411 cal
pro 3 g3g pro
total fat 16 g16g total fat
sat. fat 10 g10g sat. fat
carb 66 g66g carb
fibre 3 g3g fibre
chol 64 mg64mg chol
sodium 184 mg184mg sodium
% RDI: -
calcium 33 calcium
iron 1010 iron
vit A 1515 vit A
vit C 88 vit C
folate 1414 folate

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This winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley celebrates one of the region's chief products: apples. Wedges are served with whipped cream and toasted sliced almonds. (From "Fruit Divine" in the November 2005 issue of Canadian Living Magazine.)

Ingredients

  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 1 cup granulated sugar 1 cup granulated sugar
  • 1 tsp baking powder 1 tsp baking powder
  • 1 cup butter , softened and cubed1 cup butter, softened and cubed
  • 1 egg , beaten1 egg, beaten
  • Filling:
  • 8 cups diced (unpeeled) apples , (Northern Spy or Delicious), about 3 lb (1.5 kg)8 cups diced (unpeeled) apples, (Northern Spy or Delicious), about 3 lb (1.5 kg)
  • 3 tbsp sherry 3 tbsp sherry
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 1 cup granulated sugar 1 cup granulated sugar
  • 2 tsp cinnamon 2 tsp cinnamon
  • 1 tsp nutmeg 1 tsp nutmeg
  • 1 Pinch ground cloves 1 Pinch ground cloves

Preparation

In bowl, stir together flour, sugar and baking powder. With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry. Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.) Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.

Filling: In bowl, toss together apples, sherry and lemon juice. Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top; sprinkle with reserved crumb mixture.

Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours. Let stand on rack until warm; run knife around edge to loosen. Let cool completely before removing side of pan.

Source : Canadian Living Magazine: November 2005

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