Dutch Apple Tart

  • Preparation time: about 50 minutes
  • Chilling time: 1 hour
  • Cooking time: 1 hour 20 minutes
  • Cooling time: 45 minutes
  • Ingredients
  • For the pastry
  • 85 g (3 oz) granulated sugar (⅓ cup)
  • 250 g (9 oz) plain flour/cake and pastry flour (2 cups)
  • pinch of salt
  • 150 g (5 oz) chilled butter, cubed (⅔ cup)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 1 tsp vanilla extract
  • For the filling
  • 900 g (2 lb) Braeburn apples, or similar variety of eating apple (about 6 medium)
  • ½ tsp ground cinnamon
  • ½ lemon, zest only
  • 55 g (2 oz) sultanas (½ cup)
  • 55 g (2 oz) caster/superfine sugar (¼ cup)
  • 4 tbsp fine dry breadcrumbs
  • 1 egg, beaten (to glaze)

To serve

  • Double/whipping or heavy cream, softly whipped


  • You will also need a 20.5 cm (8 inch) springform tin/pan, greased.
  • Method
  • For the pastry
  • In a large mixing bowl mix together the sugar, flour and salt, or briefly pulse in a food processor.
  • Rub in the butter using your fingertips, or pulse, until the mixture resembles breadcrumbs.
  • Now add the egg, vanilla, and 2 tablespoons of cold water and mix, or pulse, until the pastry begins to clump together.
  • Tip out onto the work surface and bring the mixture together, shaping it into a disc.
  • Wrap in cling film/plastic wrap and chill in the refrigerator for 1 hour.
  • For the filling
  • 10 minutes before the pastry is fully chilled, preheat the oven to 180°C (350°F) (gas 4).
  • Meanwhile, peel and core the apples. Cut thinly into 3 mm (⅛ inch) slices and place in a bowl.
  • Add the cinnamon, lemon zest, and sultanas. Add the sugar, reserving ¾ tablespoon.
  • Now mix everything together and set aside.
  • To make the tart
  • Cut off ⅓ of the pastry and rewrap it.
  • On a lightly floured work surface, roll out the remaining pastry allowing it to be large enough to bring it 6 cm (2¼ inches) up the sides of the tin/pan. Now line the tin/pan.
  • Sprinkle the breadcrumbs over the base of the pastry.
  • Now tip in the apple filling and make the surface as level as possible.
  • Roll out the reserved pastry. Slice into 1.5 cm (⅔ inch) wide strips and arrange in a lattice pattern on top of the filling. Reroll any trimmings as necessary.
  • Pinch the edges to join the pastry and trim to neaten.
  • Brush the lattice with the beaten egg and then sprinkle over the reserved sugar.
  • Bake for 1 hour 20 minutes until the top is deep golden in colour.
  • Leave to cool in the tin/pan on a wire rack for 45 minutes.
  • Remove from the tin/pan and serve.
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