dutchdessert
Dutch Appeltaart (Apple Tart)
Deep-filled Dutch apple tart with a buttery shortcrust, cinnamon apples, and a lattice top — café culture in a slice.
Prep
40 min
Cook
60 min
Servings
10
Difficulty
Medium
★★★★★
4.9(623 ratings)#dutch#tart#apple#cinnamon#cafe#dessert
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
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
Make the filling
Toss apple slices with sugar, cinnamon, nutmeg, raisins, and lemon juice.
- 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
Fill
Pack the apple filling generously — it should mound above the rim.
- 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.
Pro Tips
- →
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.
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.
History & Origin
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.
Frequently Asked Questions
Which apples are best?
Dutch Elstar is traditional and ideal. Granny Smith gives tartness. Braeburn or Jonagold also work well.
Why is my filling too watery?
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.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 10 servings total
Calories420kcal
Protein4g
Carbohydrates62g
Fat18g
Fiber4g
Protein4g
Carbs62g
Fat18g
Time Summary
Prep time40 min
Cook time60 min
Total time100 min
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