Dutch Apple Tart (Appeltaart)

Pastry

1/2 cup white sugar

1/2 cup brown sugar

1 cup butter, softened

3 cups all purpose flour

1/2 teaspoon salt

1 teaspoon cinnamon

1 tablespoon finely ground bread crumbs

2 eggs beaten for dough

1 egg beaten for egg wash

2 tablespoon melted marmalade

 

Filling

3 pounds tart apples, peeled, cored and sliced

1/2 cup golden raisins

2 tablespoons Grand Marnier or Amaretto

1/4 cup white sugar

1 tablespoon cinnamon

  1. Spray a 10”spring form pan and set aside.

  2. In a bowl, cream sugars and butter.  Add 2 eggs. Combine flour, salt, and cinnamon. Add to sugar mixture and stir.  Knead by hand on a lightly floured surface until smooth.

  3. Roll out 3/4 of dough into a 11” circle. Press over bottom and sides of pan. Sprinkle the breadcrumbs evenly over the dough.

  4. Preheat oven to 350.

  5. Soak raisins in liqueur for 10 minutes or so until raisins are plumped. Drain.

  6. Mix apples, raisins, sugar and cinnamon.  Attractively arrange apples over dough.

  7. Rollout remaining dough in a circle. Cut strips about 1/2 to 1/3 “ wide.  With the 2 longest strips, make an X in the center of the tart. Create a lattice by weaving vertical and horizontal strips in an over and under pattern, trimming excess dough.

  8. Brush egg wash over lattice. Bake in preheated oven for about 60 minutes or until apples are soft and pastry is golden. Remove from oven. Brush melted marmalade over lattice strips.  Cool before serving.

suggestions

Keep it sugar free:  Use 2 tablespoon Stevia in place of white sugar and 2 tablespoons brown sugar Stevia in place of brown sugar. In filling, use 2 tablespoons Stevia in place of white sugar. Use sugar free marmalade.

Alcohol free:  Plump raisins in warm water in place of liqueur.

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. So happy to share this exciting news with you!

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