Previous slide
Next slide
Carousel slide
Pause slide movement
Resume slide movement
use left or right arrow keys to navigate the tab,
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
For Pastry
-
2 kg flour
-
40 grams baking powder
-
40 grams salt
-
600 grams light brown soft sugar
-
1 kg Stork
For Apple Filling
-
5 kg large Jonagold apples peeled and diced
-
20 grams cinnamon powder
-
30 grams cornstarch or custard powder
-
50 grams sugar
-
600 grams raisins
For Nut Filling
For Pastry
-
Mix all the ingredients together to make a smooth pastry and leave to rest for a day in the fridge.
For Apple Filling
-
Mix together the cinnamon, sugar and starch. Combine the apples, raisins and sugar mixture.
Bring It Together
-
Roll the pastry out to a thickness of 6 mm.
-
Line the tart tins with the pastry and place in the refrigerator to chill for 30 minutes.
-
Fill each chilled tart tin to the top with apple filling. Sprinkle on the nuts on top.
-
Bake at 180°C for 90 minutes.
Cooking time1 hour 30 minutes
Preparation time26 hour
Servings40 portions
