Best 2 Appeltaart Dutch Apple Tart Recipes

In the realm of delectable desserts, the Dutch Apple Tart, also known as Appeltaart, stands as a culinary masterpiece, captivating taste buds with its harmonious blend of sweet and tangy flavors. This classic Dutch dessert boasts a golden-brown, flaky crust that encases a generous filling of tender, caramelized apples, delicately spiced with cinnamon and nutmeg. Served warm, à la mode, or dusted with powdered sugar, Appeltaart embodies comfort and indulgence in every bite. Our collection of recipes offers variations on this timeless treat, catering to diverse dietary preferences and skill levels. From the traditional Dutch Apple Tart, featuring a classic filling and lattice crust, to a gluten-free version that accommodates special dietary needs, our recipes ensure that everyone can savor the delight of this beloved dessert. Whether you prefer a simple, rustic presentation or an elaborately decorated masterpiece, our step-by-step instructions guide you through the process of creating an unforgettable Apple Tart that will impress family and friends alike.

Here are our top 2 tried and tested recipes!

APPELTAART (DUTCH APPLE TART)

Appeltaart (Dutch Apple Tart) image

An utterly delicious apple pie that looks beautiful when you decorate the top with a pastry lattice.

Provided by Nanda

Categories World Cuisine Recipes European Dutch

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
¾ cup butter, softened
2 eggs, beaten, divided
⅓ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 pounds tart apples - peeled, cored, and sliced
½ cup sultana raisins
¼ cup white sugar
1 tablespoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.
Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
Brush remaining beaten egg over the dough.
Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 63.4 g, Cholesterol 92.3 mg, Fat 19.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 11.4 g, Sodium 147 mg, Sugar 34.2 g

DUTCH APPLE PIE (OMA'S APPELTAART)

Dutch Apple Pie (Oma's Appeltaart) image

This recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ). You will need a springform cake pan, or a lot of patience, or you will not be able to get the pie out! Because Dutch recipes generally use grams instead of cups for dry ingredients, I have included the measurements in grams as well. The dough is shortbread-like and may take a lot of time to get right. It took me ages to get it to form a ball, but it worked out fine in the end. If you're getting tired of it, add a little milk, but don't despair for with or without the milk, it will from a ball in the end. If you want, you can prepare the apple mixture the previous day and keep it in the fridge, the flavors will blend wonderfully. If you want to prepare the dough in advance, take it out of the fridge in time, because it's really hard to work with when it's just been in the fridge for a whole night. The preparation time is a rough estimate and assumes that you peel the apples while the dough is in the fridge. I'm quite slow at preparing so it could be anywhere between 1 and 2 hours for you. Last but not least, do make sure you have a bit of dough left over for the third to last step - you deserve a little something for all that hard work! :D

Provided by Mizzle

Categories Pie

Time 3h15m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

2 1/8 cups self-rising flour (300g)
3/4 cup butter (180g) or 3/4 cup margarine (180g)
1/2 cup brown sugar (150g)
1 teaspoon vanilla essence or 1 (8 g) packet vanilla sugar
1 pinch salt
2 1/4 lbs apples (1kg)
3/4 cup raisins (washed and dried, 100g)
1/4 cup granulated sugar (40g)
3 teaspoons cinnamon (or more to taste)
2 1/2 teaspoons lemon juice (or more to taste)
1 egg
3 tablespoons semolina (to absorb the juices)

Steps:

For the dough:.
Sieve the flour, brown sugar, vanilla and the salt into a bowl.
Cut the butter or margarine into small cubes and add these to the flour mixture.
Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
Using two knives, mix the butter/margarine and the flour mixture.
Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
For the filling:.
Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
Mix well and allow the flavors to blend, stirring occasionally.
Then:.
Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick.
Cover the bottom with the remaining semolina.
Add the filling, but try to leave the juices out.
On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture).
If necessary, use (some of) the remaining dough to make the edges a bit higher.
Use the remaining egg to coat the dough strips.
Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
Remove the springform only *after* the pie has cooled.
Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.

Nutrition Facts : Calories 507.9, Fat 18.6, SaturatedFat 11.2, Cholesterol 69, Sodium 609.3, Carbohydrate 83.8, Fiber 6.4, Sugar 46.5, Protein 5.7

Tips:

Use a combination of sweet and tart apples. This will give your tart a well-balanced flavor. Some good options include Granny Smith, Honeycrisp, and Braeburn apples.
Slice your apples thinly. This will help them cook evenly and prevent them from becoming mushy.
Don't overcook your apples. They should be tender but still hold their shape.
Use a good quality puff pastry. This will make your tart extra flaky and delicious.
Don't be afraid to experiment with different flavors. You can add spices like cinnamon, nutmeg, or cardamom to your apple filling. You can also top your tart with a glaze made from lemon juice, sugar, and water.

Conclusion:

Appeltaart, or Dutch apple tart, is a classic dessert that is easy to make and always a crowd-pleaser. With its flaky crust, tender apples, and sweet filling, it's the perfect way to end a meal or enjoy as a snack. So next time you're looking for a delicious and easy dessert, give appeltaart a try.