Deep-dish apple tart: Portland

5 Oct

Well, it appears I started this post months ago and forgot to finish it. (Rats!) So, much delayed though it is, I present my attempt at an Amsterdam-style apple tart. All in all, I’d say it turned out pretty well for a first attempt.

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Used a combination of apples, including golden delicious and probably gala (honestly, it’s been too long).

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Love how cut butter looks before being blended with sugar.

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The key, it seems, is dough that’s sturdy enough to hold up in a pie crust-like shape, yet dense enough to be fluffy like cake.

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Apples and cinnamon: no better combo

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A little egg wash before baking

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The top came out wonderfully browned

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Not quite the same texture as the piece we ate in Amsterdam, but it was well received at the office and is probably the best-looking baked good I’ve ever made (and mine usually aren’t so aesthetically pleasing), so I’ll call it a victory for Upfish.

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