Appeltaart
Dutch Appeltaart is a classic, tall apple pie with a distinctive crumbly, buttery crust and a generous filling of spiced apples, often studded with raisins. Unlike American apple pie, it's typically baked in a springform pan and has a rustic, homemade charm. It's a beloved dessert, perfect served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
🧂 Ingredients
- 400 g All-purpose flour
- 200 g Granulated sugar
- 100 g Light brown sugar(packed)
- 0.5 tsp Salt
- 1 tsp Lemon zest
- 250 g Unsalted butter(cold and cubed)
- 1 unit Large egg(beaten, for egg wash)
- 1.5 kg Tart apples(like Granny Smith or Elstar, peeled, cored, and sliced)
- 100 g Raisins or sultanas(optional, soaked in warm water for 10 mins and drained)
- 1.5 tsp Ground cinnamon
- 2 tbsp Dry bread crumbs(for the bottom of the crust)
👨🍳 Instructions
- 1
In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, and lemon zest.
💡 Tip: Ensures all dry ingredients are evenly distributed. - 2
Add the cold, cubed butter to the dry ingredients. Cut in the butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter.
💡 Tip: Keeping the butter cold is crucial for a tender crust. - 3
Add the beaten egg and mix until the dough just comes together. Be careful not to overmix. Divide the dough into two portions, one slightly larger (about 2/3) for the base and sides, and the smaller portion (1/3) for the lattice top. Wrap in plastic wrap and chill for at least 30 minutes.
⏱️ 30 minutes💡 Tip: Chilling the dough makes it easier to handle and prevents shrinkage during baking. - 4
While the dough chills, prepare the apple filling. In a large bowl, toss the sliced apples with the soaked and drained raisins (if using), cinnamon, and bread crumbs.
💡 Tip: The bread crumbs help absorb excess moisture from the apples. - 5
Preheat your oven to 175°C (350°F). Grease and flour an 8-inch (20cm) springform pan.
- 6
Roll out the larger portion of dough on a lightly floured surface to fit the prepared springform pan. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
💡 Tip: The dough may be crumbly; gently press it into place. - 7
Pour the apple filling into the dough-lined pan, mounding it slightly in the center.
- 8
Roll out the smaller portion of dough and cut it into strips for a lattice top. Arrange the strips over the apple filling. Alternatively, you can use cookie cutters to create decorative shapes.
💡 Tip: Seal the edges of the lattice strips to the bottom crust. - 9
Brush the lattice top with the beaten egg wash and sprinkle with a little extra granulated sugar, if desired.
- 10
Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent the tart with aluminum foil.
⏱️ 60-75 minutes - 11
Let the appeltaart cool completely in the pan before releasing the springform ring. Serve warm or at room temperature.
💡 Tip: Appeltaart is delicious served with whipped cream or vanilla ice cream.
💡 Pro Tips
- ✓Use a mix of apple varieties for a more complex flavor.
- ✓Don't skip the chilling step for the dough; it's essential for texture.
- ✓Appeltaart can be made a day in advance; it often tastes even better the next day.
🔄 Variations
- Some recipes include chopped nuts like almonds or walnuts in the filling.
- A sprinkle of lemon juice over the apples can prevent browning and add a touch of tartness.