Best Dutch Apple Pie Tartlets Recipes

APPELTAART: DUTCH APPLE PIE

Steps:

• In a large bowl, whisk together the flour, brown sugar, salt, and baking powder.
• Cut in the butter with a pastry blender (or with the tips of your fingers), until the mixture resembles crumbs and the butter is cut into pea-sized pieces.
• Add the egg and gently knead the dough until it comes together into a ball.
• Wrap the dough in plastic and let it rest in the refrigerator for at least an hour before rolling it out. I prefer to make the dough the day before and have it rest overnight.
• Place the raisins in a heatproof bowl and cover them with boiling water. Let the raisins soak for 10-15 minutes, then drain.
• Peel and core the apples, then slice them thinly. In a large bowl, toss the apples in the lemon juice, coating them so they don't oxidize.
• Add the sugar and cinnamon to the apples and stir to distribute evenly. Then stir in the raisins.
• Preheat the oven to 175°C (350°F).
• Grease an 8-inch (20cm) springform cake pan with butter and dust with flour.
• Split the dough into two pieces, one slightly larger than the other.
• Start with the larger ball of dough and keep the smaller one cold in the refrigerator.
• Roll out the larger piece of dough and line the bottom of the cake pan as well as up the sides.
• Sprinkle the breadcrumbs into the bottom of the pie shell, then pour in the apple filling. Press the filling in snugly. It will seem like there's too many apples, but the filling will reduce as it bakes.
• Roll out the remaining piece of dough to just larger than the cake pan. Using a pastry wheel, pizza cutter, or long sharp knife, slice several thin strips of dough, about 2cm (3/4-inch) wide.
• To weave the lattice, I like to start with the longest strip vertically in the middle. Then lay the next strip at a 90° angle, crossing through the middle. Add two more vertical strips on top of the horizontal strip on either side of the middle. I like to weave the lattice alternating between vertical and horizontal strips as I go until I run out of strips.
• Using your fingertips, seal the edge of the pie and trim off any excess dough.
• Brush the lattice with a beaten egg and sprinkle generously with granulated sugar.
• Bake the appeltaart for 60-70 minutes until the crust turns rich, golden brown and the apples are tender.
• Let the pie cool to room temperature before serving.
• To unmold the pie, carefully run a knife or offset spatula along the edge to ensure the crust isn't sticking, then release the pan.

FAVORITE DUTCH APPLE PIE

Steps:

• Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-in. pie plate. , In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

APPELTAART (DUTCH APPLE TART)

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.

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.