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Traditional Dutch Appeltaart

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch tart
Traditional Dutch Appeltaart

Photography: chris court

Source: Martha Stewart Living, December 2012



  • 2 1/4 cups all-purpose flour, plus more for surface
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup packed light-brown sugar
  • 1 1/2 sticks unsalted butter, cut into small pieces, plus more for pan
  • 1 large egg, lightly beaten
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract


  • 2 1/4 pounds Granny Smith apples, peeled, cored, and cut into 3/4-inch chunks (6 cups)
  • 3/4 cup raisins
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • Pinch of salt
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons semolina flour, divided
  • 1 large egg, lightly beaten


  • Whipped cream


  1. Dough: Stir together all-purpose flour, baking powder, salt, and brown sugar in a bowl. Cut in butter with a pastry cutter or rub it in with your fingers until small bits remain. Stir in egg, water, and vanilla until dough forms a ball. Form two-thirds of dough into 1 disk and remaining third of dough into another disk. Wrap separately in plastic wrap, and refrigerate until firm, about 1 hour.

  2. Filling: Combine apples, raisins, granulated sugar, cinnamon, salt, lemon juice, and 1 1/2 tablespoons semolina flour. Set aside, stirring occasionally.

  3. Preheat oven to 350 degrees. Butter a 9-inch round springform pan. Roughly roll out larger dough disk on a lightly floured surface. (If dough breaks, simply patch it together, pressing all cracks closed.) Fit dough into bottom and up side of pan. Sprinkle remaining 1 1/2 tablespoons semolina flour over dough. Transfer filling to tart shell with a slotted spoon, leaving juices behind. Roll out remaining dough disk until just under 1/4 inch thick, and cut into 5/8-inch-wide strips. Lay half the strips over filling in 1 direction, then lay remaining strips in other direction to create a lattice. Press strips into top edge of dough, and brush lattice with egg wash.

  4. Bake until crust is golden brown and apples are tender, about 1 hour 15 minutes. (Tent with foil if crust starts to get too dark.) Let cool on a wire rack until sides of tart pull away from pan, about 30 minutes. Unmold tart, and let cool completely, about 1 hour. Serve with whipped cream.

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