Reviews (2) Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 5 stars 08/01/2019 I have been searching for this recipe for a long while. There is nothing better then Dutch Appeltaart! Martha Stewart Member 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!
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Gallery Appeltaart Credit: Paola + Murray Recipe Summary prep: 45 mins total: 4 hrs 15 mins Servings: 16
Ingredients Ingredient Checklist 3 1/4 cups unbleached all-purpose flour, plus more for dusting 1 1/3 cups confectioners’ sugar 1/2 teaspoon kosher salt (we use Diamond Crystal) 2 sticks plus 5 tablespoons cold unsalted butter, cut into small cubes 4 large egg yolks, plus 1 egg white 5 pounds tart apples, such as Granny Smith (10 to 12), peeled, cored, and cut into 1-inch pieces (about 15 cups) 2 teaspoons fresh lemon juice 2 cups packed light-brown sugar, plus 2 tablespoons for sprinkling 3 tablespoons cornstarch 3 cinnamon sticks, ground (1 tablespoon) 7 whole cloves, ground (1/4 teaspoon) 1 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon coriander seeds, ground (a heaping 1/4 teaspoon) 1/4 teaspoon fennel seeds, ground (a heaping 1/4 teaspoon) 2 tablespoons heavy cream 1 cup walnuts, finely chopped Lightly sweetened whipped cream, for serving
Cook’s Notes You can make this pie up to one day ahead, loosely cover once cool, and store at room temperature.
Gallery Appeltaart Credit: Paola + Murray
Recipe Summary prep: 45 mins total: 4 hrs 15 mins Servings: 16
Gallery
Appeltaart Credit: Paola + Murray
Appeltaart
Credit: Paola + Murray
Appeltaart
Recipe Summary prep: 45 mins total: 4 hrs 15 mins Servings: 16
Recipe Summary
prep: 45 mins total: 4 hrs 15 mins
Servings: 16
prep: 45 mins
total: 4 hrs 15 mins
prep:
45 mins
total:
4 hrs 15 mins
Servings: 16
16
Ingredients
Ingredients
- 3 1/4 cups unbleached all-purpose flour, plus more for dusting 1 1/3 cups confectioners’ sugar 1/2 teaspoon kosher salt (we use Diamond Crystal) 2 sticks plus 5 tablespoons cold unsalted butter, cut into small cubes 4 large egg yolks, plus 1 egg white 5 pounds tart apples, such as Granny Smith (10 to 12), peeled, cored, and cut into 1-inch pieces (about 15 cups) 2 teaspoons fresh lemon juice 2 cups packed light-brown sugar, plus 2 tablespoons for sprinkling 3 tablespoons cornstarch 3 cinnamon sticks, ground (1 tablespoon) 7 whole cloves, ground (1/4 teaspoon) 1 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon coriander seeds, ground (a heaping 1/4 teaspoon) 1/4 teaspoon fennel seeds, ground (a heaping 1/4 teaspoon) 2 tablespoons heavy cream 1 cup walnuts, finely chopped Lightly sweetened whipped cream, for serving
Directions
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).
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.
Cook’s Notes
You can make this pie up to one day ahead, loosely cover once cool, and store at room temperature.
Reviews (2)
Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/01/2019 I have been searching for this recipe for a long while. There is nothing better then Dutch Appeltaart! Martha Stewart Member 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!
Reviews (2)
Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 4 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 0
12 Ratings 5 star values: 4 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 0
12 Ratings 5 star values: 4 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/01/2019 I have been searching for this recipe for a long while. There is nothing better then Dutch Appeltaart! Martha Stewart Member 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!Martha Stewart Member
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
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!
All Reviews for Appeltaart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Appeltaart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
