Dutch Appeltaart (Apple Tart)

About This Recipe

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.

Ingredients

Serves 10

• 350 gbutter, cold and cubed
• 3 cupsall-purpose flour
• 175 gsugar
• 1 largeegg
• 1 tspvanilla extract
• 1/2 tspsalt
• 1.5 kgGranny Smith or Elstar apples, peeled and sliced
• 150 gsugar (for filling)
• 2 tspcinnamon
• 1/4 tspnutmeg
• 1/2 cupraisins
• 2 tbsplemon juice

Instructions

1. 1

   Make the dough

   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.

2. 2

   Make the filling

   Toss apple slices with sugar, cinnamon, nutmeg, raisins, and lemon juice.

3. 3

   Line the tin

   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.

4. 4

   Fill

   Pack the apple filling generously — it should mound above the rim.

5. 5

   Lattice and bake

   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.

Variations

• •

  Add marzipan layer under the apples

• •

  Use pears instead of apples

• •

  Top with streusel instead of lattice

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store at room temperature 3 days, refrigerate for 5 days. Reheat slices briefly.

Frequently Asked Questions