Dutch apple tart – “Appeltaart”
About Dutch apple tart – “Appeltaart”
Dutch apple tart – “Appeltaart” is probably one of the most beloved desserts in the Netherlands. It’s very common and you can see it everywhere, at most cafes, restaurants, bakeries and supermarkets. Not only that, each family has its own recipe, and mom / grandma makes it for their family. It’s simple, but it’s delicious, no matter how many times you eat it. As I always think, what is called a classic is something that everyone finds delicious. And I think this is one of the classics.
The feature of Dutch apple tart is that it uses a cookie-like dough and is packed with plenty of apples. And the top is decorated with the dough in lattice pattern. When freshly baked, the outside is crispy, but as it cools it becomes a little softer. The inside is full of juicy apples and raisins scented with cinnamon. It’s scrumptious to eat with whipped cream when the tart is still a little warm.
Apples are fruits that are eaten all over the world. if you’re interested in apple nutrition and health benefits, click the link below.
Recipe tips
The recipe I share in this post is a recipe I’ve been making at home for years. As I continued to make it, I improved it little by little and it became the current recipe. Now, I will write some points.
About apple
The best apples for baking maintain their shape after baking some time in the oven. There are various kinds of apples on the market. I’ve tried various apples, but for now I use Jonagold a lot, because it’s suitable for baking with a sweet and sour taste. In addition, Pink Lady, Honey Crisp, Fuji, etc. are also good. Please use an easily available baking apple.
You may think the recipe uses too many apples. However, apples will sink and decrease in amount when baked. So pack them tightly until they are slightly higher than the rim before baking to avoid having an underfilled tart.
How to prevent from becoming soggy?
To absorb the juices from the apples, sprinkle the bottom with finely crushed biscuits, cake crumbs, or fine bread crumbs. This will prevent the bottom of the tart from becoming soggy, and I usually use digestive biscuits for this. For the same purpose, I add custard powder to the filling to catch the moisture from the apples. If you can’t get custard powder, you can substitute with cornstarch and a small amount of vanilla extract. Further you can add raisins or dried currants without soaking in fluid, since they get plumped with juices from apples.
About cake form
I usually make it using a springform pan with a diameter of 16.5 cm and a height of about 7 cm. The capacity is about 1.5L. Please convert with your own cake mold. For example, a springform pan with a diameter of 20 cm can make an apple tart with a height of about 4.5 -5 cm.
Dutch Apple Tart – “Appeltaart”
Equipment
- 16,5 cm diameter springfrom pan – lined with parchment paper
- Foor processor
Ingredients
- ** 175 gram All purpose flour
- ** 1 teaspoon Baking powder
- ** 1/4 teaspoon Salt for dough
- **. 1/2 teaspoon Vanilla extract
- ** 1/4 Lemon zest (grated) – optional
- **. 88 gram Light brown sugar or granulated sugar
- **. 125 gram Butter (cold)
- **. 1 Egg (use 1/4 = about 15g for dough) The rest use for brushing.
- 2 ~ 3 tablespoon Digestive biscuits (crushed finely) or cake/bread crumbs
- 1 ~ 1.2 kg Apples (Jonagold)
- 2 ~ 3 tablespoon Light brown or granulated sugar
- ½ teaspoon Cinamon powder
- 1½ ~ 2 tablespoon Custard powder or cornstarch + a little vanilla extract
- 30 gram Raisin or currant
- 50 gram Apricot jam
Instructions
- To make dough: in a food processor, pulse flour, baking powder, salt, grated lemon zest and sugar until combined. Add butter and process until sandy. Add egg (1/4 beaten egg) and vanilla extract and process until dough comes together. If you don’t have a food processor, mix flour, baking powder, salt, grated lemon zest and sugar in a large bowl. Add butter and rub with your finger until resembling bread crumbs. Add ¼ egg and vanilla extract and lightly knead into a smooth dough. Wrap the dough with cling film and place it in the fridge for a couple hour.
- To make filling: peel the apples and cut into 1.5 cm cubes. Mix with cinnamon, sugar, custard powder and raisin.
- Preheat oven at 180 C = 356F.
- To assemble : cut 2/3 dough and place onto a lightly floured work surface. Roll out the dough into a circle and press over the bottom and sides of the prepared cake pan. （If the dough is torn and cannot be laid well, lay it down while pressing the dough along the mold with your hands.） Scatter crushed biscuit , bread or cake crumbs on the bottom part of the dough. （The crumbs absorb the moisture from the apples and prevents the dough from getting soggy.
- spread apple mixture over the dough in the cake pan, and make sure it is tightly packed.
- Roll out remaining dough (it is easy to roll out in a plastic bag and chill it in the fridge); cut into strips about 1.5 – 2 cm wide.
- Arrange the strips to create a lattice. Press ends of the strips firmly to the edge of the tart ; trim excess dough with a knife. If the dough remains, decorate it around. Brush remaining beaten egg over the top.
- Bake in the preheated oven for 30 minutes at 180 degrees C = 356 F, then 170 degrees C = 338 F for 30 ~ 40 minutes. If it burns during baking, cover it with aluminum foil.Remove the tart from the oven. Strain the apricot jam and apply it to the top surface. Cool on a wire rack.
Notes
It’s very delicious, so please try it once. If you like to see another tart recipe, click the link below.
Thank you for reading and Bon Appetit!
