A yummy goodbye with 2 pies

Apple pie with almond paste and walnuts
Yesterday afternoon I went to work for my last fika and to say goodbye to everyone at the IT department. But actually the real leave-taking will be tomorrow night, at home of one of my colleagues where we’ll all have dinner due to the fact that 4 of us have left the department and company. If anyone is curious it is now official that I have accepted and signed a contract for my former employer, beginning from January 1st. I could, if I wanted to, start earlier. But as I still get salary from my old company until the last of January, I prefer to have some time off. Until January I will, as I wrote earlier, take care of myself and the family – including the cats :-)

Yesterday to the fika I brought with me luke warm pies: a lemon tart and an apple pie with almond paste and walnuts. They seemed to be a success and I will surely bake them more times. The lemon tart is a variation of the Passion Fruit Tart that I’ve made earlier, the original recipe for the lemon tart in Swedish can be found here at Arla’s homepage. It’a both sweet and tangy, and tastes really refreshing. The apple pie is from the book Äppelkakor by Ann-Kristin Hallgren, and the recipe was published in Swedish on Aftonbladet’s homepage. This apple pie isn’t so sweet and is excellent with a cup of coffee; it has a nice taste of almond paste and walnuts which is a great combination with the apples and the pie crust.

Lemon tart

Apple pie with almond paste and walnuts

2 large apples
400 ml flour
0.5 tsp baking soda
3 tbsp caster sugar
150 gram butter

1 tbsp coursly chopped walnuts

200 gram almond paste
2 eggs
100 ml finely chopped walnuts
100 gram butter, room temperatured

1. Heat the oven to 200°C.
2. Combine the dry ingredients for the crust and mix with the butter, until you get a dough. Let it rest in the fridge for a while.
3. Roll out the dough and then cover a spring form with it. The author recommends a rectangular spring form, but I used a normal round one and it worked fine.
4. Grate the almond paste, whip the eggs lightly and then combine all the ingredients for the filling. Pour (or actually place, as it’s rather firm) the filling into the crust.
5. Wash the apples, remove the seeds and divide them into halves. Slice the apples thinly and arrange them in the filling making a nice pattern.
6. Sprinkle the walnuts over the pie.
7. Bake the pie for about 25 minutes (my oven is a bit weird, so I had to increase the time).

Apple pie with almond paste and walnuts, ready to bake in the oven.
Lemon Tart

300 ml flour
2 tbsp caster sugar
125 g butter
1 egg yolk
3 eggs
200 ml caster sugar
200 ml double/whipping cream
2 tbsp flour
1 tsp vanilla sugar
zest and juice from 1 lemon (if you want you can add one lime as well)

Combine the flour, sugar and butter to a grainy mixture. Add the egg yolk, work into the flour mixture to form a soft dough. Knead briefly and press the dough over the bottom and sides of a tart pan. Place the pan in the fridge for 30 minutes.Heat the oven to 200 °C. Beat the eggs and the sugar until light. Add the remaining ingredients. Pour the filling into the crust. Bake in the bottom part of the oven for about 30 minutes (as usual longer in my oven). Let the tart cool and then garnish with icing sugar.

Lemon tart. You can add some passionfruit to the filling to get a passion fruit tart instead.

9 Responses to “A yummy goodbye with 2 pies”

  1. Cindy
    October 12th, 2005 08:29

    Looks lovely ! I never thought about filling my tarts with almond paste, so I’m taking note. Thanks.

  2. Catesa
    October 12th, 2005 11:25

    anything lemon is my favourite, looks so yum! i need a fork ;)

  3. angelika
    October 12th, 2005 12:56

    Hi Dagmar, congratulations on your new contract ! I can imagine that you are happy about it – but I also do understand that you are glad to have 2 months off still. And the pre-Christmas time always is a busy time in the kichen, so I am looking forward to even more yummy recipes ! I have a “Swedish” apple tart in my repertoire which also uses almond paste – and lots of cinnemon, now I know that this is rather typical. BTW I also like your chicken recipe, will put it on my list. Kind regards and have a great farewell-dinner (and lots of great spare time afterwards), angelika

  4. Barbara Fisher
    October 13th, 2005 05:46

    I knew you would get another contract, Dagmar! I just knew it–and the two months off are good timing, I think. You can spend time doing lots of cooking and baking and all of those lovely pre-Yule kitchen things!

    The tarts are delicious looking, as always.

  5. Joanna
    October 16th, 2005 10:53

    Dagmar I’m so pleased you have found another job, and that you are going to have a few weeks off in between. When you sent me my delicious food parcel, you sounded so sad. Your tarts look wonderful – and I’m with Catesa, lemon anything is my favourite, too. As Angelika says, looking forward to lots of delicious blogs!

  6. Mocca
    October 16th, 2005 17:26

    Oj, vilken fin blogg och förlåt att jag skriver på svenska…

    Tack för din kommentar, skönt att höra att det är fler som tycker det låter märkligt, så här blir det inga barn gjorda.

    Kikar in igen!

  7. Dagmar
    October 17th, 2005 22:40

    I love to have almond paste in my cakes and tarts :-)

    It is yummy :-)

    Angelika, Barbara and Joanna,
    Thank you. You are all so sweet and kind. I really appreciate it.

    hej och välkommen :-) Svenska funkar självklart finfint!

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