Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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. 

Martha Stewart Living, November 2020

Gallery

Credit: Paola + Murray

Recipe Summary test

prep:
45 mins
total:
4 hrs 15 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Cook's Notes

You can make this pie up to one day ahead, loosely cover once cool, and store at room temperature.

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Reviews (2)

12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/01/2019
I have been searching for this recipe for a long while. There is nothing better then Dutch Appeltaart!
Rating: 5 stars
02/04/2016
Lovely. It's a delicious tart, cuts well and the recipe was infallible for me. I've made it twice and will be coming back to it!