Blomidon Inn Appel Taart
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.)
Servings: 12
Ingredients:
Photo: Blomidon Inn Appel Taart
Photography by Yvonne Duivenvoorden
| 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% |
-
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) baking powder
1 cup (250 mL) butter, softened and cubed
1 egg, beaten
Filling:
8 cups (2 L) diced (unpeeled) apples, (Northern Spy or Delicious), about 3 lb (1.5 kg)
3 tbsp (50 mL) sherry
1 tbsp (15 mL) lemon juice
1 cup (250 mL) granulated sugar
2 tsp (10 mL) cinnamon
1 tsp (5 mL) nutmeg
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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