Deep-filled Dutch apple tart with a buttery shortcrust, cinnamon apples, and a lattice top — café culture in a slice.
Dutch appeltaart is nothing like a French tarte tatin or an American apple pie — it's a deep, generously filled affair with a buttery shortcrust casing filled with sweet-spiced apple and raisin filling, topped with a lattice crust. Served warm with slagroom (whipped cream) at every Dutch café, it's the default comfort food of the Netherlands. The depth of the tart (at least 5cm) sets it apart from all other apple tarts.
Sirve 10
Rub cold butter into flour and sugar until crumbly. Add egg, vanilla, and salt. Mix until a dough forms. Divide 2/3 vs 1/3. Wrap and chill 30 minutes.
Toss apple slices with sugar, cinnamon, nutmeg, raisins, and lemon juice.
Press the larger portion of dough into the base and up the sides of a deep 24cm springform tin. The crust should be at least 5cm high.
Pack the apple filling generously — it should mound above the rim.
Roll the remaining dough and cut into strips. Weave a lattice over the top. Brush with egg wash. Bake at 175°C (350°F) for 55–65 minutes until golden and bubbling.
Pack the apples generously — they shrink considerably during baking.
The tart should be deep — use a springform pan at least 7cm tall.
Cool before slicing but serve warm with whipped cream.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Add marzipan layer under the apples
Use pears instead of apples
Top with streusel instead of lattice
Vegetariano: intercambie la proteína por champiñones king oyster asados, tofu ahumado o garbanzos cocidos - ajuste el condimento ligeramente hacia arriba para compensar.
Store at room temperature 3 days, refrigerate for 5 days. Reheat slices briefly.
Dutch appeltaart has been made in the Netherlands for centuries, with recipes appearing in Dutch cookbooks since the 17th century. The Dutch café culture elevated it to a national ritual, with virtually every Dutch café serving its own version.
Dutch Elstar is traditional and ideal. Granny Smith gives tartness. Braeburn or Jonagold also work well.
Toss apples with sugar and let them sit for the liquid to release, then drain before filling. Or add a tablespoon of breadcrumbs to absorb moisture.
Sí - la mayoría de los componentes se pueden preparar hasta un día de anticipación y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas permanezcan distintas.
Manténgase cerca del rol que juega cada ingrediente: intercambie aromáticos por similares (chalote por cebolla, lima por limón) y mantenga el equilibrio graso-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que hay en la alacena.
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