Dutch
Appeltaart
A small Dutch apple tart with buttery shortcrust, cinnamon-scented apples, raisins, and a simple lattice top. Let it cool before slicing so the filling settles in the traditional way.
Ingredients
- Self-raising flour100g
- Cold unsalted butter, diced65g
- White basterdsuiker or fine caster sugar40g
- Salt1 pinch
- Small egg, beaten1
- Tart-sweet apples, such as Goudreinet, Elstar, or Jonagold250g
- Raisins20g
- Lemon juice1 tsp
- Ground cinnamon1 tsp
- Light brown sugar15g
- Fine breadcrumbs or beschuit crumbs1 tbsp
- Butter, for greasing1 tsp
Method
- Soak the raisins in warm water for 10 minutes, then drain well.
- Grease a 12 cm springform tin and line the base with baking parchment.
- Rub the self-raising flour, cold butter, basterdsuiker, and salt together until sandy.
- Add 2 tbsp beaten egg and knead briefly into a smooth dough, reserving the rest of the egg for brushing.
- Wrap the dough and chill it for 20 minutes.
- Peel, core, and slice the apples, then mix them with the drained raisins, lemon juice, cinnamon, and light brown sugar.
- Heat the oven to 175°C.
- Roll out two-thirds of the dough and use it to line the base and sides of the springform tin.
- Sprinkle the breadcrumbs or beschuit crumbs over the pastry base.
- Fill the pastry shell with the apple mixture, pressing it in gently.
- Roll the remaining dough into thin strips and lay them over the apples in a lattice pattern.
- Brush the lattice and exposed pastry with the reserved beaten egg.
- Bake for 40 to 45 minutes, until the crust is deep golden and the apples are tender.
- Cool the appeltaart in the tin for at least 30 minutes before removing and slicing.
Common questions
Can I substitute the Dutch sugar or apples if I can't find them?
Yes. Use fine caster sugar instead of basterdsuiker. For apples, choose firm, tart-sweet baking apples like Braeburn, Pink Lady, or Granny Smith mixed with a sweeter apple so the filling stays balanced and not too soft.
How long does appeltaart take from start to finish?
Plan for about 1 hour 15 minutes total: 10 minutes for soaking raisins and prepping, 20 minutes chilling the dough, 20–30 minutes assembling, and about 40–50 minutes baking, depending on your oven and tin depth.
What are the most common mistakes to avoid when making the pastry?
Don’t overwork the dough or it can become tough. Keep the butter cold, chill the dough, and use only the amount of egg needed. Also, pack the filling firmly and avoid wet apples, which can make the base soggy.
How should I store leftover appeltaart, and can I freeze it?
Store cooled appeltaart covered at room temperature for 1 day, or in the fridge for up to 3 days. Freeze slices tightly wrapped for up to 2 months. Thaw in the fridge and warm briefly in the oven before serving.
What is the best way to serve appeltaart?
Serve it slightly warm or at room temperature with whipped cream, vanilla ice cream, or custard. For cleaner slices, let it cool fully before cutting, then rewarm individual portions if you want a softer, more fragrant crumb.