The summer we got married, my husband and I moved to Amsterdam. It was a dreamy few months during which he worked, I studied French, explored the city and marketed avidly, and we honeymooned like champs. <br />One of my favorite food memories is of the appeltaart at the bakery down the street from us, on one corner of the Museumplein. It was nearly $3 a slice and for a newlywed, it seemed a pricey indulgence. Nonetheless, once or twice a week, I made my way down the street with my euro, eagerly anticipating that beautiful mound of cubed apples in a buttery crust. It never failed to disappoint. <br />I haven't thought much of that tart since then, but this week, as apples really started to show themselves at our farmers markets, I recalled the treat with clarity and wanted to try my hand at my own. I was also interested in making some apple butter so thought a combo of the two ideas would be fabulous. <br />I used smallkitchcara's blueberry tart crust for my crust here although I used salted butter rather than unsalted. The rest is my creation. <br />So, voila. My apple-butter-apple appeltaart.

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