Best Dutch Apple Tart Recipes

APPELTAART (DUTCH APPLE TART)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
• Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.
• Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
• Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
• Brush remaining beaten egg over the dough.
• Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

DUTCH APPLE TART

Steps:

• Combine flour, butter, 1/2 cup sugar and lemon zest, using pastry cutter. Dough will be very soft.
• Roll to fit a 9-inch round cake pan, but large enough to trip for top strips.
• Combine sliced apples, raisins (if using), cinnamon and jam, and fill the pastry.
• Roll out dough trimmings and cut strips for top of tart.
• Brush crust and strips with beaten egg.
• Bake at 350 degrees for 1 hour.

DUTCH MINI APPLE TART

Steps:

• Dutch Apple Mini Tarts -------------------------------------------------------------------------------- Here's the recipe, Kristi---Enjoy! By the way, I don't have a cut and seal, so I just use either the Bread Tube or the Measure All Cup to cut the circles Directions: 1. Preheat oven to 375°F. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Baker's Roller™. Cut 12 circles from dough using Cut-N-Seal™. Press into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pie crust. 2. For apple filling, whisk cream cheese in Classic Batter Bowl until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour and cinnamon until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture. 3. Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons flour and 3 tablespoons brown sugar. Cut in butter until forms coarse crumbs. Spoon over apple filling. 4. Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature. Yield: 24 servings Nutrients per serving: Calories 148, Total Fat 10 g