Best Appeltaart Recipes
APPELTAART (DUTCH APPLE TART)
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
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)
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
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
APPELTAART
A traditional Dutch apple pie, the appeltaart has reportedly been showing up on dinner tables since the Middle Ages. This modern rendition flavors sweet-tart apples with a speculaas-inspired spice blend, and bakes them inside a rich, crisp, and buttery double crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h15m
Number Of Ingredients 18
Steps:
- Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough).
- Transfer two-thirds of dough to a 10-by-3-inch springform pan (or a cake pan with bottom and sides lined with 2 crisscrossed parchment strips, leaving 4 over-hanging ends), pressing it evenly into bottom and up sides. Shape remaining dough into a flat disk; wrap tightly in plastic. Refrigerate both doughs until firm, about 1 hour.
- In a large bowl, toss apples with lemon juice, 2 cups brown sugar, cornstarch, and spices. Transfer to chilled crust, tamping gently to compact filling. Roll out remaining dough on a lightly floured surface to an 11-inch round. Center over filling, then fold edges in and crimp together with sides of tart dough to adhere. Whisk together egg white and cream; brush over top of pastry. Cut a few vents in pastry. Sprinkle evenly with remaining 2 tablespoons brown sugar and walnuts. Refrigerate 30 minutes.
- Preheat oven to 350°F. Place tart on a foil-lined rimmed baking sheet and bake until golden brown and fruit is tender, 2 hours to 2 hours, 15 minutes. Let cool completely (preferably overnight) in pan on a wire rack. Remove sides of springform or use parchment overhang to transfer tart to a cake plate. Cut into wedges and serve with whipped cream.
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Appeltaart recipes are recipes for Dutch apple pie, which is a traditional and beloved dessert in the Netherlands. This pie is made with a sweet and buttery crust and filled with a mixture of apples, cinnamon, and sometimes raisins. There are many variations of appeltaart recipes, passed down through generations and adapted to suit individual tastes.
A Brief History of Appeltaart
Appeltaart has been a part of Dutch culinary culture for at least a few centuries. The first recorded recipe was written in 1514, and the pie was a popular dessert among wealthy Dutch families for many years. In the 1800s, when sugar and other sweets became more affordable, appeltaart became more widely enjoyed. Today, appeltaart is a beloved dessert that is enjoyed in many different variations throughout the Netherlands.
Ingredients
The ingredients in appeltaart recipes can vary slightly depending on the specific recipe. However, most recipes will include the following:
Crust:
- All-purpose flour
- Sugar
- Butter
- Egg
- Baking powder
- Salt
Filling:
- Apples
- Lemon juice
- Sugar
- Cinnamon
- Raisins (optional)
- Cornstarch or flour
Preparation
Preparation for appeltaart recipes can be broken down into two main parts: making the crust and preparing the filling.
Crust:
- Cream together butter and sugar
- Add in an egg and mix until combined
- In a separate bowl, mix together flour, baking powder, and salt
- Add in the flour mixture to the butter mixture and mix until a dough forms
- Refrigerate the dough for at least 30 minutes
Filling:
- Peel and slice apples
- Add in lemon juice, sugar, cinnamon, and raisins (if using)
- In a separate bowl, mix together cornstarch or flour and a small amount of water until a paste forms
- Add the paste to the apple mixture and stir until evenly coated
Cooking Methods
Appeltaart can be baked in a variety of ways depending on the recipe and desired results. Some recipes call for a traditional single crust pie baked in the oven, while others may call for a Dutch-style double crust pie that is baked on the stovetop. There are also recipes that call for individual, muffin-sized pies baked in the oven.
Baking in the Oven:
- Press the crust into a pie dish
- Add the apple filling on top of the crust
- Roll out the remaining dough and cut into strips for a lattice top, or place the entire dough on top for a solid crust
- Bake in the oven at 375°F for 40-50 minutes or until the crust is golden brown
- Allow the pie to cool before serving
Baking on the Stovetop:
- Press half of the crust into the bottom of a large pot or Dutch oven
- Add the apple filling on top of the crust
- Press the remaining dough on top of the filling
- Cover the pot with a lid and cook on low heat for 30-40 minutes or until the crust is cooked and the filling is heated through
- Allow the pie to cool before serving
Baking in Muffin Tins:
- Press half of the crust into the bottom of a muffin tin
- Add the apple filling on top of the crust
- Roll out the remaining dough and cut into circles for the top crust, or place the entire dough on top for a solid crust
- Bake in the oven at 375°F for 20-25 minutes or until the crust is golden brown
- Allow the pies to cool before serving
Variations
As with many traditional recipes, there are countless variations of appeltaart. Some variations may include:
Additions to the Filling:
- Nuts such as almonds or walnuts
- Caramel sauce
- Vanilla extract or vanilla custard
- Orange or grapefruit zest
Variations to the Crust:
- Substituting part or all of the flour with almond flour
- Adding in cocoa powder for a chocolate crust
- Using different types of sugar, such as brown or coconut sugar
Conclusion
Appeltaart recipes are a delicious and timeless dessert that is beloved by many. Whether you prefer a traditional recipe or something with a unique twist, there is an appeltaart recipe out there for everybody. With its warm spices and comforting crust, appeltaart is sure to become a family favorite for years to come.