Dutch Apple Tart (Appeltaart)
Dutch Apple Tart (appeltaart) is made with a brown sugar cookie crust & a simple apple filling. This authentic recipe is from my Dutch mother-in-law.
My husband moved from The Netherlands to the US after college and every once in a while he craves a taste of home.
This recipe is based on one that my husband xeroxed from his mom’s old cookbook. To adapt it for the US kitchen I converted the metric measurements to cups and ounces and used ingredients available to American bakers.
Otherwise, the recipe is very similar to how my mother-in-law made it since, probably, the 1950s.
How Dutch Apple Tart is different than American Apple Pie:
A Dutch Apple Tart is different than an American Apple pie, and it’s definitely not what most Americans call a Dutch Apple Pie. What is known in America as Dutch Apple Pie is an apple pie with a crumb topping.
Dutch Apple Tart has a cookie-type crust and is baked in a spring form pan rather than a pie pan. The filling is simply apples with sugar and a little cinnamon. There’s no thickener in the filling so the juices are reabsorbed into the apples and the crust as it cools.
Ingredients
Ingredient Notes
- Apples – A firm apple that doesn’t fall apart when baked works best. Granny Smith is a good option that is widely available.
- Sugar – The Dutch recipe calls for a type of sugar that we don’t get here in the US, so this recipe uses a mixture of brown and granulated sugar to get a similar result.
- Bread Crumbs – The Dutch would use “beschuit”, which is a type of dry rusk toast to soak up the juice from the apples. This recipe employs dry bread crumbs for the same purpose.
How to make Dutch Apple Tart (appeltaart)
See the recipe card for detailed measurements and instructions.
- Combine the dry ingredients with lemon zest in a mixing bowl.
- With the mixer running, add the butter and mix until it looks like crumbs.
- Add the egg.
- Mix until the dough comes together.
- Divide the dough into 2/3 and 1/3 pieces and refrigerate until firm.
- Toss the sliced apples with sugar and cinnamon.
- Roll the larger portion of dough to fit a 9″ springform pan.
- Fit the dough into the pan. If the soft dough breaks apart just piece it back together, ensuring there are no gaps in the dough.
- Sprinkle dry bread crumbs into the pan.
- Pour the apples into the pan.
- Roll the smaller portion of dough to a 10″ by 14″ rectangle. Cut the dough into 1″ strips.
- Lay the strips in a lattice pattern over the apples. You can weave the lattice or simply lay them in a criss-cross pattern. Either way it bakes up with a pretty top.
- Cut the dough from the sides to be level with the top.
- Brush the tart with egg wash and sprinkle with granulated sugar.
- Bake until the apples in the center are tender.
Pastry Chef tips for making a great Dutch Apple Tart:
- You may want to adjust the amount of sugar in the filling based on your taste and the flavor of your apples.
- The crust comes together like a cookie dough. It may be quite soft right after mixing so it’s best to chill it before rolling. The dough can be made ahead and refrigerated for 2-3 days or frozen for a month.
- There’s a good chance the dough will break apart as you transfer it to the pan. It’s fine to just smoosh it back together to fill the pan.
Storage
The tart is best the day it’s baked, but keeps well for 2-3 days at room temperature. Leftovers can be refrigerated for a week or frozen for up to a month. I like to microwave a slice for just 10-15 seconds to warm up the apples a little.
As they say in Holland, “eet smakelijk”!
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Dutch Apple Tart (Appeltaart)
Ingredients
Tart Dough
- 15 oz all purpose flour (3 cups, see note)
- 4 oz granulated sugar (½
cup) - 4 oz light brown sugar (½ cup)
- ½ teaspoon table salt
- 1 lemon (finely grated zest)
- 10 oz unsalted butter (room temperature)
- 1 large egg (whisked)
Filling/Assembly
- 3 pounds tart apples (peeled and cored)
- 5 oz granulated sugar (½ cup plus 2 tablespoons)
- ½ teaspoon ground cinnamon
- 1 oz dry bread crumbs (¼ cup)
- 1 large egg (whisked for egg wash)
Instructions
- Preheat the oven to 325 °F. Liberally butter a 9" spring form pan.
Make the Dough
- Combine 15 oz all purpose flour, 4 oz granulated sugar, 4 oz light brown sugar, ½ teaspoon table salt and finely grated zest from 1 lemon in a mixing bowl. With the mixer running, toss in 10 oz unsalted butter and mix until thoroughly combined. With the mixer running, add 1 large egg and mix just until it forms a dough.
- Dump the dough onto a lightly floured surface and knead together if there's any loose flour left. Split the dough into 2 uneven pieces, ⅔ and ⅓. Wrap the dough and chill it for at least a hour for it to firm up.
- Roll the ⅔ portion of the dough into a 16" round. Lift the dough onto the rolling pin and unroll over the pan. The dough may break apart but you can just piece it together to line the pan.
Assemble the Tart
- Cut 3 pounds tart apples into quarters and slice each quarter into ¼" thick slices. Toss the sliced apples with 5 oz granulated sugar and ½ teaspoon ground cinnamon. Sprinkle 1 oz dry bread crumbs into the bottom of the tart shell and then pour the apples over the bread crumbs. The pan will be about ⅔ – ¾ full.
- Brush the inside of the tart shell from the apples up with egg wash. Roll the remaining ⅓ portion of the dough into a 10" x 14" rectangle. Use a pizza cutter or sharp knife to cut the dough into 1" wide strips. Arrange the strips in a lattice pattern over the apples. You don't need to actually weave the lattice, just lay the strips on top of each other. Trim the excess dough and brush the top of the crust with egg wash. Sprinkle the top of the tart with granulated sugar.
- Place the pan onto a baking sheet and bake for about 1 ¼ hours until the apples in the middle are tender and the juices are bubbling. Cool completely in the pan.
- To unmold the tart, run a knife around the edge to make sure the crust isn't sticking and then release the pan.
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HI Ellen,
Thanks for all the info. I did buy a peeler/slicer and WOW, what a time saver – don’t know how I managed to live without it!!! I have since made the pie on 5 occasion: What a beautiful tasty pie. Thanks for sharing:)
I know! It’s one of my favorite kitchen tools. Glad you like the recipe.
When I make my appeltaart I sprinkle raisins and dried cranberries on the bottom and between the layers of apple slices. It will absorb the extra liquid fron the apples and use les,sugar. Turns out nice and moist and not to sweet. Serve with wipping cream. Enjoy
Mmm, that sounds wonderful, Truus. Thanks for the tips.
Thanks for a nice recipe. I made it yesterday. The apples were still a little hard but acceptable. Will make the slices thinner next time or pre cook the apples slightly. The lattice weave was too much of a challenge, I just criss crossed it which looked ok too. The dough was a bit too brittle for that and my patience too short. Tastes awesome! Will bake it again.
The baking time can vary based on which apples you use. The lattice is a challenge with this soft dough. But as long as it taste good, right?
I was just translating my Omi’s appeltaart recipe and looking for guidance as to how to format it. Ran across yours, virtually identical…I was concerned I had too much butter, but guess not! So funny when I saw your gold rush apples, I have my 2 bags from North Star too! I live in narberth, pa and pick up in oakmont….they can’t be beat. Happy thanksgiving.
Hi Margot…it’s a small world! This recipe is right from my mother-in-laws old Dutch cookbook. There is just the right amount of butter—A LOT! Gold rush are my absolute favorite baking apples. I just picked up two big bags last Saturday and will bake with them this week for the holiday. Happy Thanksgiving!
Thank you for your response. What a great idea. I tried flouring the bottom crust and it was a disaster:(I have just one more question before I make the pie. About how thick do you cut your apple slices.
This recipe sounds fantastic: can’t wait to make it. – cheers, Mary Anne
I use my favorite apple peeler/slicer to cut the apples. The slices end up being about 1/4″ thick rings. I cut each ring in half. If I was peeling & cutting by hand I would peel and core each apple. Cut the apple in half and then slice into 1/4″ thick slices. I hope you like it.
Wow, I think I need to look into getting an apple peeler/slicer, Would sure same time and gie consistance in thickness. Thanks for the replay.
I’ve got to tell you I LOVE my apple peeler. You can peel, core and slice enough apples for a full pie in minutes.