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Jeroen Van Oijen

APPLETAART remake of the dutch apple pie with Artisanal Apice Chai poached apples

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  • 10 apples, Elstar or Braeburn
  • 40g Artisanal Spice Chai from the Teamaker’s Private Reserve by Dilmah
  • 750ml water
  • 250g sugar
  • 500g butter
  • 500g sugar
  • 10 egg yolks, beaten
  • 500g flour
  • 25g baking soda
  • 1 bunch of seedless grapes or 100g raisins
  • 200g mixed nuts (walnuts, hazelnuts, pistachio, peanuts, etcetera)
  • 100g powdered sugar
  • 100ml of cream (40% milkfet)
  • 1 vanilla pod

Methods and Directions

  • Make an infusion of the water, sugar and Artisanal Spice Chai.
  • Pass through a sieve.
  • Peel the apples and shape them with a ring.
  • Core the apples.
  • Poach them in the Spice Chai and leave to cool.
  • Make dough by mixing the soft butter with the sugar, add the whisked egg yolks and fold in the flour and baking soda (previously mixed and sifted).
  • Roll out with a rolling pin to a thickness of 4mm.
  • Cut circles of about 40mm in diameter.
  • Bake in an oven at a temperature of 170°C.
  • Dry the grapes overnight in an oven at 65°C.
  • Make a paste from the mixed nuts and the powdered sugar.
  • Fill the apples with this paste.
  • Infuse the cream with vanilla and whisk.
  • Plate as shown in the picture.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 25/07/2024