Dutch Appeltaart

A deep-dish, double-crusted tart with cinnamon apple filling.

Hi Bakers!

Is it a tart? But it looks like a pie? Can we lattice a cookie crust? Yes, to all three.

Imagine a deep-dish apple pie with a double shortbread crust. That’s a Dutch Appeltart. Instead of a flaky pie dough, this apple tart uses a buttery shortcrust that is filled to the brim with cinnamon, brown sugar, and caramel apples. It’s got the delicious filling of an apple pie crossed with the sandy, snappy texture of a tart crust for an epic fall treat. 

Appeltaart is hugely popular in the Netherlands. Whoever coined the phrase “as American as apple pie” failed to mention that apple pie dates back to a 1514 Dutch cookbook. You might have a picture of what an apple pie looks like in your mind, but it is my understanding that a Dutch apple pie is always deep, uses a dough that’s more cookie than pastry, sometimes with crumble, often with raisins or currents, and generously spiced.

For this recipe, I added almond flour to the tart dough. This makes it a bit nontraditional, but the soft, buttery, nutty flavor reminds me of a Linzer cookie. It bakes up crisp and snappy on the outside with a sandy texture that melts in your mouth. If you think about it, this version of an apple tart is not unlike a thick Linzer Torte with apple filling. 

In an effort to fit in as much apple filling and cinnamon brown sugar flavor as possible, I typically opt for partially cooking my apples for any pie or tart. This reduces the gap between the top crust and filling that often happens when the apples cook and shrink in the oven. Keep the apple slices on the thicker side to retain some texture before cooking in butter, brown sugar, and heavy cream for a richly spiced and caramelized filling.

What is an apple tart or pie without accoutrements? A warm tart with cold ice cream and homemade caramel sauce takes it to an 11/10. I love the contrast between a warm pie and melting ice cream. Top with homemade caramel for even more flourish and flavor.

I used the caramel sauce from this Pumpkin Cheesecake recipe.