Dutch Apple Tart (Appeltaart) Recipe

The tart is traditionally baked in a springform pan and topped with a lattice crust. Below is a comprehensive recipe based on several authentic sources.

Ingredients

For the Crust:

• 300 grams plain flour (about 2 1/2 cups)
• 200 grams cold unsalted butter, cubed (about 7 oz)
• 125 grams sugar (about 2/3 cup)
• 1 egg
• Pinch of salt

For the Filling:

• 6–8 medium apples (firm and tart varieties like Granny Smith or Honeycrisp work well)
• 80 grams raisins or sultanas (about 1/2 cup)
• 50 grams sugar (about 1/4 cup)
• 3 teaspoons cinnamon
• Zest of 1 small lemon
• 2 tablespoons custard powder (optional, helps absorb juices)
• 50 grams fine breadcrumbs (about 1/2 cup, or use dry rusk toast/semolina to soak up juices)

To Finish:

• 1 egg, beaten (for egg wash)
• Extra sugar for sprinkling

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Instructions

1. Prepare the Dough

• In a large bowl, combine the flour, sugar, and a pinch of salt.
• Add the cold, cubed butter and rub it into the flour mixture with your fingertips or use a pastry cutter until the mixture resembles breadcrumbs.
• Add the egg and mix until the dough comes together. If the dough is too dry, add a few drops of cold water.
• Shape the dough into a ball, wrap in cling film, and chill in the fridge for at least 30 minutes

2. Prepare the Filling

• Peel, core, and slice the apples into thin wedges or small pieces.
• In a large bowl, toss the apples with the sugar, cinnamon, lemon zest, raisins, and custard powder if using
• Set aside while you prepare the crust.

3. Assemble the Tart

• Preheat the oven to 180°C (160°C fan) or 350°F.
• Grease a 9-inch (23 cm) springform pan.
• Divide the chilled dough into two portions: about 2/3 for the base and sides, and 1/3 for the lattice top.
• Roll out the larger portion and press it into the base and up the sides of the pan (about 2 inches high). If the dough breaks, simply patch it together-it’s forgiving
• Sprinkle breadcrumbs, rusk, or semolina over the base to absorb excess juices.
• Pour the apple filling into the crust and spread evenly

4. Create the Lattice Top

• Roll out the remaining dough and cut into strips about 1–1.5 cm wide.
• Lay the strips in a criss-cross lattice pattern over the apples.
• Pinch the edges to seal and trim any excess dough

5. Bake

• Brush the lattice with beaten egg and sprinkle with extra sugar
• Bake for 60–80 minutes, until the crust is golden brown and the apples are tender
• Allow the tart to cool in the pan before unmolding

6. Serve

• Serve at room temperature or just warm, traditionally with softly whipped cream

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Tips and Variations

• Dutch apple tart is often made with a mix of apples for depth of flavor.
• Some recipes include currants or sultanas for added sweetness and texture
• Breadcrumbs, semolina, or custard powder help prevent a soggy bottom by absorbing apple juices
• The tart keeps well at room temperature for up to 2 daysh