Dutch Apple Tart, Hollandse Appeltaart. A Dutch tradition, Hollandse Appeltaart consists of a sweet, buttery, shortcrust pastry, filled with apples, currants, and sultana raisins, flavored with lemon zest and cinnamon.
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cane sugar
- 1/2 cup (123 g) unsalted butter, cubed, cold
- 1 egg, lightly beaten
For the filling:
- 4 apples (I used Honeycrisp)
- 1/3 cup currants
- 1/3 cup Sultana raisins
- 1/3 cup cane sugar
- 1/2 tsp cinnamon
- 1 small lemon, the zest
- In a large bowl, combine flour and sugar.
- Add the cubed cold butter and work it with a pastry cutter or your fingertips until it resembles small pebbles.
- After, add the beaten egg and mix all ingredients with your hands until smooth. Add a few drops of cold water if it seems dry. Shape dough into a ball and refrigerate while you prepare the filling. Note: You can use a food processor to make the dough.
- Peel and chop the apples into small pieces. Place them in a big bowl.
- Add cinnamon, sugar, lemon zest, currants, and sultana raisins. Mix until combined.
- Take the dough out of the fridge. Butter an 8-inch springform pan. Preheat the oven to 180°C/350°F.
- Place 3/4 of the dough into the pan and press it onto the bottom and sides of the springform. Make sure it is thinner at the bottom and thicker on the sides.
- Pour the filling into the dough shell.
- As for the remaining dough, flour a work surface, and roll it into long thin ropes to create a lattice design top for the tart. If you have enough dough you can add a rope around the diameter.
- Brush the top with cream or egg-wash.
- Bake for about 40 minutes on the lower rack of the oven. If the top is light, turn the oven to broil on for 1-2 minutes, checking carefully that it doesn’t burn.
- Let cool before unmolding. Eat warm or cold, with ice cream, or sweetened whipped cream.
Traditionally, the tart is always served with dollops of sweetened whipped cream and good, strong coffee.
You could leave the dough overnight in the fridge if you do not have time to bake it the same day. You could also freeze the dough, wrapped in plastic and placed in a ziplock bag. When working with a dough that it’s been in the fridge for more than a half-hour, leave it to room temperature before using it so it is easier to handle.
You can use tart apples like Granny Smith, or, better, a combination of tart and sweet apples.
Please go the extra mile to get currants. The combination of raisins and currants is amazing in this tart!
It can keep at room temperature for two days. We usually place it in a cake dome stand or cover it with a cotton towel. After two days, better keep it in the fridge. You can microwave it or reheat in the oven for about 10 minutes if you prefer to enjoy it warm.