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Dutch Apple Tart Recipe

Celebrate ethnic heritage this fall with a seasonal Dutch Apple Tart. Enjoy a slice along with other cultural favorites featured in our recent article, Capitals of Culture.

Prep time: 25 minutes

Cook time: 1 hour


  • For the pastry
  • 250g plain flour
  • 175g butter, softened
  • 80g caster sugar
  • 2 eggs (1½ for the pastry mixture, ½ for brushing the top)
  • 1 teaspoon ground cinnamon
  • For the filling
  • 1 kg apples (tart, bit sour)
  • 50g caster sugar
  • 70g sultanas
  • 3 teaspoons ground cinnamon


  1. Mix the flour, softened butter, sugar, cinnamon and 1½ eggs in a bowl. Knead it with your hands to a consistent, smooth dough.
  2. Roll out ¾ of the dough to cover the bottom and sides of a greased round (24cm) cake tin or spring form tin.
  3. Preheat the oven to 170 C / Gas 3.
  4. Peel, core and slice the apples. Mix this with 50g sugar, sultanas and cinnamon. Put this mixture into the prepared cake tin.
  5. Roll out the remaining dough and cut into long strips, each about 1cm wide. Start with the longest strips and lay the first two in an X in the centre of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you’re having trouble removing the dough from the work surface, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the edge of the pie and trim away any excess dough with a knife. Brush with remaining (beaten) egg.
  6. Bake for 60-65 minutes, or until pastry is light brown.

Recipe courtesy