Doornikse appeltaart

I baked this golden beauty possibly on the hottest day of September when it reached 29° right when I was shaping the pastry—an apple tart made with the apples from the allotment, following a centuries-old recipe from the Dark Rye and Honey Cake cookbook. This Doornikse appeltaart, with roots tracing back to the 16th century, carries the rich history of the town of Doornik, now in Belgium, but once a significant center in the Frankish Empire and later under English rule. The tart’s recipe traveled across Europe and even made its way to America with early settlers, showcasing its enduring appeal through the centuries.

The process was both a challenge (because of the heat) and a delight—crafting the buttery shortcrust and slicing those perfectly ripe apples was therapeutic. The filling, with its delicate blend of cinnamon and sweetness, nestled around the apples, brought the whole tart together. I’m thrilled with how it turned out, and the first bite warm and topped with a scoop of Cornish clotted cream ice cream was pure bliss.

It’s amazing to think that I’m tasting a piece of history, right from my own kitchen!

Here’s the link to the recipe if you’d like to give it a try.