Dessert: Netherlands – Appeltaart (Dutch apple tart)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (8 oz) (226 g) unsalted butter, cold, cubed
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 3 large eggs, approx. 5.2 oz (150 g) total
- 1 tsp (5 ml) vanilla extract
- 6 medium firm apples (e.g., Elstar, Cox, Jonagold), peeled, cored, and thinly sliced, approx. 2.5 lb (1.1 kg) total
- 1/2 cup (100 g) granulated sugar (for filling)
- 2 tsp (4.6 g) ground cinnamon
- 1/4 cup (50 g) packed light brown sugar
- 1/2 cup (75 g) raisins (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 cup (50 g) fresh breadcrumbs or dry breadcrumbs
- 4 oz (115 g) almond paste (optional, grated)
- 1 egg, approx. 1.75 oz (50 g) total (for egg wash)

Instructions

1. Step 1: In a bowl whisk flour, baking powder, and salt. Rub in cold butter until mixture is crumbly, then stir in 1 cup sugar.
2. Step 2: Beat 3 large eggs with vanilla and add to flour mixture to form a firm dough. Divide dough: about two-thirds for base and sides, one-third for top/crumble. Chill 30 minutes.
3. Step 3: Preheat oven to 350°F (175°C). Roll out larger dough and press into a 9-inch (23 cm) springform pan, building up sides about 1–1.5 inches (2.5–4 cm).
4. Step 4: Toss sliced apples with 1/2 cup granulated sugar, brown sugar, cinnamon, lemon juice, and raisins. Let macerate 10 minutes.
5. Step 5: Sprinkle breadcrumbs over pastry base (this absorbs excess juice), then spread half the apples, scatter grated almond paste if using, then remaining apples.
6. Step 6: Crumble or lattice the reserved dough over the top, seal edges, and brush with beaten egg wash (1 egg).
7. Step 7: Bake 50–65 minutes until apples are tender and crust is golden. If top browns too quickly, tent with foil.
8. Step 8: Cool to near room temperature before removing from pan; serve slices as is or with whipped cream.