APPELTAART

Appeltaart image

Provided by Martha Stewart

Time 4h15m

Number Of Ingredients 18

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3 1/4 cups unbleached all-purpose flour, plus more for dusting
1 1/3 cups confectioners' sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 sticks plus 5 tablespoons cold unsalted butter, cut into small cubes
4 large egg yolks, plus 1 egg white
5 pounds tart apples, such as Granny Smith (10 to 12), peeled, cored, and cut into 1-inch pieces (about 15 cups)
2 teaspoons fresh lemon juice
2 cups packed light-brown sugar, plus 2 tablespoons for sprinkling
3 tablespoons cornstarch
3 cinnamon sticks, ground (1 tablespoon)
7 whole cloves, ground (1/4 teaspoon)
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon coriander seeds, ground (a heaping 1/4 teaspoon)
1/4 teaspoon fennel seeds, ground (a heaping 1/4 teaspoon)
2 tablespoons heavy cream
1 cup walnuts, finely chopped
Lightly sweetened whipped cream, for serving

Steps:

Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough).
Transfer two-thirds of dough to a 10-by-3-inch springform pan (or a cake pan with bottom and sides lined with 2 crisscrossed parchment strips, leaving 4 over-hanging ends), pressing it evenly into bottom and up sides. Shape remaining dough into a flat disk; wrap tightly in plastic. Refrigerate both doughs until firm, about 1 hour.
In a large bowl, toss apples with lemon juice, 2 cups brown sugar, cornstarch, and spices. Transfer to chilled crust, tamping gently to compact filling. Roll out remaining dough on a lightly floured surface to an 11-inch round. Center over filling, then fold edges in and crimp together with sides of tart dough to adhere. Whisk together egg white and cream; brush over top of pastry. Cut a few vents in pastry. Sprinkle evenly with remaining 2 tablespoons brown sugar and walnuts. Refrigerate 30 minutes.
Preheat oven to 350°F. Place tart on a foil-lined rimmed baking sheet and bake until golden brown and fruit is tender, 2 hours to 2 hours, 15 minutes. Let cool completely (preferably overnight) in pan on a wire rack. Remove sides of springform or use parchment overhang to transfer tart to a cake plate. Cut into wedges and serve with whipped cream.