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Appeltaart

The Quirky Foodster Team

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19
Servings

Ingredients

  • Plain flour — 315 g (11 oz)
  • Cold butter, cubed — 225 g (8 oz)
  • Sugar — 150 g (5 oz)
  • Egg — 1
  • Apples (a firm, tart variety), peeled and sliced — 1.5 kg (3.3 lb)
  • Raisins — 75 g (2.5 oz)
  • Ground cinnamon — 2 tsp
  • Lemon juice — 2 tbsp
  • Breadcrumbs — 2 tbsp
  • Egg, beaten, for glazing — 1

Method

  1. Rub the cold butter into the flour and sugar until it resembles coarse crumbs, then add the egg and mix until a smooth dough forms; wrap and chill for 30 minutes.
  2. Preheat the oven to 180°C (350°F).
  3. Toss the sliced apples with raisins, cinnamon and lemon juice.
  4. Roll out two-thirds of the dough and line a greased springform tin, pressing it up the sides.
  5. Sprinkle the breadcrumbs over the base to absorb excess moisture.
  6. Fill with the apple mixture, mounding it generously.
  7. Roll the remaining dough into strips and arrange in a lattice pattern over the top.
  8. Brush the lattice with beaten egg.
  9. Bake for 60–70 minutes until the crust is golden and the apples are tender.
  10. Cool before releasing from the tin and slicing.

Introduction: A tall, generously spiced apple tart with a lattice top and buttery crust, one of the most cherished desserts in Dutch baking.

Cultural Background: Appeltaart holds a special place in Dutch café culture, traditionally served with a dollop of whipped cream alongside coffee, its tall, apple-packed filling distinguishing it from thinner apple pies found elsewhere.

Tips: Use a firm, tart apple variety that holds its shape during baking, rather than one that turns to mush. The breadcrumbs on the base help absorb excess juice from the apples, keeping the crust from becoming soggy.

Variations: Add a handful of chopped walnuts to the apple filling. Serve with a generous dollop of whipped cream, the classic Dutch café presentation.

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Serve at room temperature, or warm individual slices in the microwave for 15–20 seconds.

FAQs:

Q: What makes Dutch appeltaart different from other apple pies?

A: Its notably tall, generously filled construction and lattice top, along with a buttery, slightly sweet crust distinct from a flakier American-style pie crust.

Q: What is appeltaart traditionally served with?

A: A generous dollop of whipped cream, alongside coffee at a Dutch café.

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