Blomidon Inn Appel Taart
Photo: Blomidon Inn Appel Taart
Photography by Yvonne Duivenvoorden
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 411 |
| pro | 3 g |
| total fat | 16 g |
| sat. fat | 10 g |
| carb | 66 g |
| fibre | 3 g |
| chol | 64 mg |
| sodium | 184 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 15 |
| vit C | 8 |
| folate | 14 |
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
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 cup butter, softened and cubed
- 1 egg, beaten
- Filling:
- 8 cups diced (unpeeled) apples, (Northern Spy or Delicious), about 3 lb (1.5 kg)
- 3 tbsp sherry
- 1 tbsp lemon juice
- 1 cup granulated sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 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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