Doornikse appeltaart

Name: Doornikse appeltaart
Yield: Serves 4–6 people
Cuisine: Belgian
Ingredients: pinch of salt; 110 g (3¾ oz) butter, melted; 60 g (2¼ oz) icing (confectioners’) sugar; 350 g (12 oz) cox, granny smith or other slightly tart dessert apples; 1 teaspoon ground cinnamon; 5 egg yolks, plus 1 whole egg; 1 tablespoon rice flour; 1 egg yolk; 20 g (¾ oz) icing (confectioners’) sugar; 180 g (6¼ oz) strong (bread) flour; 1 tablespoon cold water; 100 g (3½ oz) unsalted butter, chilled

Preparation info

Serves
4–6
people

Difficulty
Medium

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

I discovered this recipe for apple pie connected to the city of Doornik (Tournai) in a cookery manuscript from Ghent; it was then copied into the Cocboeck published in 1593 by Carolus Battus, who also shared a recipe for an apple pie ‘in the Wallon fashion’. Both these recipes in their turn were then reproduced in De Verstandigen Kock (The Clever Cook), which was published first in Amsterdam in 1667, but had several editions published in Antwerp, and editions in Ghent and Brus