Dutch Apple Tart (Appeltaart) Recipe
Prep time
Cook time
Total time
This is a recipe for authentic Dutch apple tart, or 'Appeltaart'. This is a great show-stopper, and not a complicated cake to prepare. Great for apple and cinnamon lovers.
Cuisine: Dutch
Serves: 8
  • 50 grams cornflour
  • 350 grams all purpose flour
  • 8 grams baking powder
  • 100 grams granulated sugar
  • 50 grams icing sugar
  • 250 grams butter
  • Vanilla paste (or alternatively, vanilla extract)
  • Zest from ½ lemon
  • 2 eggs
  • 25 grams custard powder
  • 4 tablespoons (about one quarter of a jar) apricot jam
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract (or alternatively, Calvados or apricot liqueur)
  • 2 tablespoons sugar
  • Zest from ½ lemon
  • 0.75 kilo Bramley or Granny Smith apples
  • 0.75 kilo Cox or Braeburn apples
  • 130 grams raisins
  • 1 egg, beaten
  1. In the bowl of a stand mixer, mix together the cornflour, all purpose flour, baking powder, granulated sugar and icing sugar on a low to medium speed, until mixed.
  2. Add butter, vanilla, and lemon zest, and mix until the butter is fully incorporated. Add the eggs, one by one, until the dough comes together in a ball - do not overmix. Wrap the dough in cling film, and place in the refrigerator whilst you prepare the filling.
  3. Place 80 grams of raisins in a bowl or measuring jar, and cover with boiling water. Add a tablespoon of vanilla extract (or rum) for extra flavouring. Let sit.
  4. In a bowl, mix custard powder, apricot jam, cinnamon, vanilla extract, sugar, and lemon zest. Whisk together into a paste. Drain the liquid from the raisins, and add to the bowl. Add the apples, and stir the mixture until the apples are all covered in the cinnamon mixture. Set mixture aside.
  5. Prepare a springform pan by greasing liberally with butter and dusting with flour. Preheat your oven to 180 degrees Celcius.
  6. Take your pastry out of the fridge, and cut into two halves, one slightly larger than the other. Liberally dust your work surface with flour, and take the larger half of dough. Using a dough pin, roll out to about 6mm thick. Cut a circle out of the dough the same diameter as the springform pan you are using. Using a spatula, gently lift the circle and place on the base of the springform pan. Use the rest of the dough to cover the sides of the pan, to about 1.5-2 inches high.
  7. Take your apple filling, and pour into the pastry shell you have prepared. Pack in firmly to use up all the apple filling.
  8. Take the remaining half of dough, and tear of little chunks. Roll these into strips and cover the top of the cake with a lattice. It doesn't have to be perfect, at all, since it will lose its shape a bit during baking.
  9. Take a pastry brush and brush some of the beaten egg over the lattice on top of the apple tart.
  10. Place the tart into your preheated oven, and bake for at least one hour. Cover the top of the tart with foil if it is over-browning. After one hour, check the cake to see how the filling looks - if it still looks very wet and there is a lot of liquid, cook for another half hour.
  11. Let cool fully before cutting; preferably a full day. This cake is better once it has fully cooled, and rested in the refrigerator for at least 24 hours.
Recipe by Ambacht at http://www.ambacht.co.uk/2015/11/dutch-apple-tart/