Andy’s school picture. He looks eerily like my second grade picture:


Dutch apple tart

Dutch Apple taart

Make a pate sucree

2 ¼ cups flour

¾ cup butter

1 t baking powder

1 T vanilla extract

¼ C sugar

¾ egg beaten

Preheat the oven to 350F

Add the baking powder to the flour. Rub the butter through the flour. Add the vanilla extract & egg. If necessary add a few T of cold water to form a dough. Set aside.

Make the filling:

Peel & slice 6 apples (sweet/sour). Add the juice and zest of 1/2 lemon. Add 2 T cinnamon, ¼ C sugar (white, or brown or mixture of both) and ¼ cup raisins.

Butter a cake pan (+/- 8-9 inch round). Pat ¾ of the dough into the bottom of the pan, Make a rim with the dough (cover the sides). Put the apple mixture in the dough, pat it down. Drop small bits of the remaining dough on top. Brush the dough on top with the remaining beaten egg.

Bake for about one hour.

Variations, add 3 ounces of nuts.