Dutch Apple Tart
Indulge in the warm, comforting flavors of a classic Dutch Apple Tart—a dessert that perfectly balances buttery, flaky pastry with a spiced apple filling. This traditional recipe, featuring tender Granny Smith or Braeburn apples infused with cinnamon, brown sugar, and a hint of lemon, is encased in a homemade crust that's both crisp and golden. The signature lattice top not only adds rustic charm but also allows the fragrant filling to bubble through as it bakes. Whether served as is, brushed with an optional apricot glaze for added shine, or paired with whipped cream or vanilla ice cream, this show-stopping tart is a crowd-pleaser for gatherings and cozy afternoons alike. With simple ingredients and timeless techniques, this Dutch Apple Tart is a must-try for any dessert enthusiast.
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 200 grams Unsalted butter (cold, diced)
- 150 grams Granulated sugar
- 1 Large egg
- 1 tablespoon Cold water
- 6 medium Apples (preferably Granny Smith or Braeburn)
- 2 teaspoons Ground cinnamon
- 1 tablespoon Lemon juice
- 100 grams Brown sugar
- 50 grams Raisins (optional)
- 1 tablespoon Cornstarch
- 2 tablespoons Apricot jam (optional, for glaze)
- 1 tablespoon Milk (for brushing)
Instructions
Start by preparing the pastry dough. In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, diced butter and rub it into the flour mixture using your fingertips until you get a breadcrumb-like consistency.
Add the egg and the cold water to the mixture, and stir until the dough begins to come together. Knead lightly until you form a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the apple filling. Peel, core, and slice the apples into thin wedges. Place them in a large bowl and toss with lemon juice to prevent browning.
Add the brown sugar, ground cinnamon, raisins (if using), and cornstarch to the apples. Mix until the apples are evenly coated, and set aside.
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and set it aside.
Remove the chilled dough from the fridge and divide it into two portions: 2/3 for the base and sides, and 1/3 for the lattice top.
Roll out the larger portion of dough on a lightly floured surface to about 1/4-inch thickness. Carefully line the prepared pan with the rolled-out dough, pressing it into the edges and trimming any excess.
Fill the tart with the apple mixture, spreading it out evenly.
Roll out the remaining dough and cut it into strips about 1 cm wide. Create a lattice pattern over the top of the tart by laying the strips horizontally and then vertically, weaving them as you go.
Brush the lattice and edges of the tart with milk for a golden finish.
Bake in the preheated oven for 55-60 minutes, or until the pastry is golden brown and the apple filling is bubbling.
Remove the tart from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For a shiny finish, warm the apricot jam slightly and brush it over the top of the tart while still warm (optional).
Serve the Dutch apple tart on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 741.0 g | 269% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 403.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 410 mg | 32% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
