Appeltaart - Dutch Apple Pie

My friend Anja is from the Netherlands - she's a wonderful cook, and in our circle of friends she's probably best known for her amazing Dutch apple pie called Appeltaart.  It's extremely delicious and is quickly gobbled up at every function where it makes an appearance.  I'm thrilled Anja agreed to let me and my camera into her kitchen so I could share it with you today.  

Anja

Okay, so forget everything you know about American apple pie because the only thing it has in common with it's Dutch cousin is apples. 

Our American version has a filling that is juicy, the crust is made with an icy cold rolled pastry dough, and the assembled pie is baked in, and served from, a shallow pie plate.  On the other hand, the filling of this Dutch version is not juicy, the crust is made with a room temperature pressed pastry dough, and it's assembled and baked in a deep springform pan before being unmolded and sliced. 

The flavor profile of the American pie relies heavily on butter, sugar, and cinnamon, while the flavor profile of the Dutch pie is much more complex as it relies more on almonds, raisins, rum, and warm mix of intoxicating spices. 

NOTE:  the homemade almond paste needs to be prepared a week in advance and the raisins should soak in spiced rum overnight so plan accordingly.  I hope you'll give it a try - I promise you won't be disappointed. Let's walk you through the process - the full recipe can be found at the end of this post.

Ready?  Here we go.

Start by peeling apples.  Anja's mother was visiting from the Netherlands, so we got her in on the action.  I love how she peeled her apples with a knife - I wonder how many apples her hands have peeled over the years. 

Anja cuts her apples over a bowl rather than using a cutting board.

The apples are cut into 1/4-inch slices.  Add the yummy spices and rum soaked raisins.  Mix together gently and set aside.

This is what the raisins soaked overnight in - spiced rum.

Now we make the crust.  All the dry ingredients are weighed in the bowl of a food processor.

The softened butter is incorporated.

Lastly, the water is added and the mixture is processed until it forms into a ball of dough.

The dough is divided; the big portion lines the bottom and sides of the springform pan and the small portion will be used to make a lattice top.  Note how Anja lined the base of her springform pan with parchment.  You can skip this step if you don't plan to remove the pie from the base of the pan before serving.

The larger ball of pastry dough is easily pressed into the pan.

A beaten egg yolk is brushed over the bottom crust and then cornstarch is sprinkled on top of the yolk.

Half of the apple mixture is poured into the pan.

Homemade almond paste is dotted over the apples before adding the remaining apple mixture.

Now we take pieces of the small ball of pastry dough and roll them into snakes about 1/2-inch in diameter.

Place them on top of the pie in a lattice pattern and press to flatten slightly.

We're almost done.

Wrap the base of the pan in foil to catch any leaks that might occur and loosely tent the to top of the pie with foil.

Bake in a 375F oven for 45 minutes, remove foil tent and bake for an additional 15-20 minutes.

Cool completely before unmolding.  Prepare to feast!

Now get some apples and make Appeltaart!

Items used to make this recipe:

(affiliate links)

• my favorite apple peeler https://amzn.to/2HgSa1V

• leakproof springform pan https://amzn.to/2PZI7Ry

• food processor https://amzn.to/2HeCX1c

---

Appeltaart (Dutch Apple Pie)

makes one 9-inch springform pan - serves 12

Printable Recipe

Ingredients

Almond Paste: 

(use about 1/3 of this paste in the pie - the rest can be frozen for use later)

• 250g whole almonds

• 250g powdered sugar

• 1 egg, beaten

Soaked raisins:

• 120g raisins (Anja prefers golden raisins, but regular raisins are okay)

• hot water

• 2 tablespoons spiced rum (optional)

Filling:

• 900g peeled and thinly sliced baking apples, 6-8 medium (Anja prefers Galas - avoid overly juicy varieties)

• 4 teaspoons granulated sugar

• 1/4 teaspoon ground cinnamon

• juice of 1/2 lemon (or lime)

Pastry:

• 360g flour

• 1/2 teaspoon baking powder

• 1/2 pound butter, room temperature

• 180g light brown sugar

• pinch of salt

• pinch of white pepper (black is okay too)

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground cinnamon

• 1-2 tablespoons water

• 1 egg yolk

• 1 tablespoon corn starch

Directions

To make the almond paste:

1. Blanch almonds by soaking them in hot water for a few minutes, remove from hot water and cover with ice to cool, slip brown skins off.

2. Place blanched almonds on a sheet tray and put into a 350F oven to dry completely and toast slightly until they smell fragrant.

3. Cool completely and grind in a food processor.

4. Combine ground almonds, powdered sugar, and beaten egg. Mixture should be somewhat sticky.

5. Store the paste in the fridge for at least a week for the flavor to develop.

To prepare the raisins:

1. Plump raisins in hot water, drain water, add spiced rum and soak overnight.

To make the filling:

1. Combine apples, sugar, cinnamon, and lemon juice.

2. Set aside while preparing pastry.

To make the pastry:

1. In the bowl of a food processor, combine flour, baking powder, butter, brown sugar, salt, pepper, nutmeg, cardamom, and cinnamon; add 1-2 tablespoons of water and process until the dough forms into a ball.

2. Divide the pastry into 2 unequal portions (the larger portion should be approximately 2/3 of the dough; the smaller 1/3).

To assemble and bake the Appeltaart:

1. Preheat oven to 375F.

2. Prepare a 9-inch springform pan with non-stick cooking spray.

3. Press large ball of pastry dough into the bottom and up the sides of the springform pan.

4. Brush the bottom pastry with beaten egg yolk and sprinkle with cornstarch.

5. Pour 1/2 the apples into the prepared pastry.

6. Add rum-soaked raisins (including any remaining rum); crumble about 1/3 of the homemade almond paste over the apples; add the remaining apples.

7. Decorate top of appeltaart with remaining pastry by rolling into a snake shape and pressing into a lattice pattern.

8. Brush lattice with beaten egg white.

9. Wrap bottom of springform with foil to prevent leaking juices from dripping in your oven.

10. Loosely tent top with foil.

11. Bake in a 375F oven for 45 minutes, uncover and bake for an additional 15-20 minutes.

12. Cool completely before unmolding.

Mini Pecan Tarts with Mascarpone Frosting and Glazed Pecans

This is a killer recipe!  Some of you know that I'm a little OCD in the kitchen (wish that would seep into other areas of my life!!).  I researched and tweaked and fussed and retweaked for what seemed like an eternity before I was satisfied with these, but they were definitely worth the effort (and let me say this, I have a whole new appreciation for cookbook authors after this project!).  The masses absolutely devoured these little treasures, so I hope you'll give them a try sometime.

To begin the recipe, let's make this very easy crust. In the bowl of your stand mixer, combine room temperature butter and cream cheese; blend using the flat beater attachment (or better yet, use the fabulous BeaterBlade!). When butter and cream cheese are combined, add salt, cocoa, and flour; combine. Dough will be soft, but easy to handle.

Spray a mini muffin pan with an oil/flour baking spray. Roll dough into 24 balls and place into muffin pan. Refrigerate for 15-20 minutes, or until it firms up enough to not be too sticky to work with.

Press dough into muffin indentations using your fingers or a pastry tool dipped in flour. Pop the dough back into the fridge if it starts getting too soft, and also while making the filling.

Because these mini tarts are so tiny, be sure to chop your pecans into very small pieces.

Combine butter, cane syrup (or corn syrup), salt, and confectioner's sugar in heavy bottomed sauce pan over med-high heat. Bring to a boil and cook for one full minute. Remove from heat and stir in the vanilla extract. Transfer hot sugar mixture to a glass measure and pour or spoon mix into prepared pan, being very careful to not fill them more than 3/4 full (so you don't have a hot, bubbly mess on your hands).

No matter how hard you try, you'll probably have some filling bubble over the sides of the tarts during baking. If this happens, you can easily trim away any excess caramel with a pair of kitchen scissors. Allow the tarts tarts to finish cooling while we make the glazed pecans and Mascarpone frosting.

Okay, let's do the glazed pecans first (incidentally, you can do this with just about any kind of nut). Have you ever tasted Lyle's Golden Syrup? It's a sugar cane syrup that has the most wonderful caramel flavor and color. Look for it in your baking aisle. If you can't find it... you can substitute corn syrup or honey.

In a heat proof bowl, mix the granulated sugar and sugar cane syrup together. Microwave on high for 10-20 seconds until the sugar dissolves and the mixture is very liquidy. Quickly pour over nuts and toss to coat.

Place the nuts in a single layer on a silicone baking mat and toss them into the oven for 15 minutes; tossing once half way through the baking.

Use a fork to separate glazed nuts after removing them from the oven. Allow to cool completely before using. Can be made a day or two ahead and stored in an airtight container.  Don't place on the mascarpone frosting until just before they are served (the moisture in the frosting will liquefy the glaze).

For the Mascarpone frosting, combine room temperature Mascarpone cheese, confectioner's sugar, and vanilla extract by hand. Pipe swirls of the frosting on tarts that have been allowed to cool completely; refrigerate. Just before serving, top with glazed nut and serve immediately.

Mini Pecan Tarts Topped with Mascarpone Frosting and Glazed Pecans

makes 24 mini tarts

Printable Recipe

Ingredients

Pastry Crust:

• 8 tablespoons unsalted butter, room temperature

• 3 ounces (6 tablespoons) cream cheese, room temperature

• 1 cup all-purpose flour

• 1/4 cup confectioner's sugar

• pinch of fine sea salt

• 1 tablespoon cocoa powder for color (optional)

Filling:

• 4 tablespoons unsalted butter

• 1/4 cup Lyle's Golden Syrup (or corn syrup)

• 1/2 cup confectioner's sugar

• 1/2 cup finely chopped pecans

• pinch of salt

• 1/2 teaspoon pure vanilla extract

Mascarpone Frosting:

• 8 ounces Mascarpone cheese, room temperature

• 1/2 cup confectioner's sugar (or to taste)

• 1 teaspoon pure vanilla extract

Glazed Pecans:

• 1/2 cup pecans

• 1 tablespoon Lyle's Golden Syrup (can sub corn syrup or honey)

• 1 1/2 teaspoon granulated sugar

• pinch of fine sea salt

Directions

To Make the Pastry Crust:

1. In the bowl of a stand mixer, using the flat beater, combine the butter and cream cheese.

2. Slowly add the salt, confectioner's sugar, flour, and optional cocoa powder; combine.

3. Divide into 24 equal portions, roll into ball shape; place in a greased mini muffin pan.

4. Refrigerate for 15-20 minutes before pressing dough into the mini muffin cups using fingers or a pastry tool dipped in flour; chill until ready to bake.

To Make the Filling:

1. Preheat oven to 350F.

2. In a heavy bottomed saucepan, combine everything but the vanilla extract; bring to a boil for one full minute.

3. Remove from heat and stir in the vanilla; pour mixture into prepared pastry, filling no more than 3/4 full.

4. Place mini muffin pan on a half sheet pan to catch any drips that might spill over.

5. Bake at 350F for 25 minutes; remove from oven and cool for 25 minutes before removing from pan.

6. When cool enough to handle, trim excess caramel with kitchen scissors if needed (while the caramel is still pliable).

To Make the Mascarpone Topping:

1. Mix ingredients together by hand.

2. Pipe or spoon onto completely cool tarts.

3. Refrigerate.

To Make the Glazed Pecans:

1. Preheat oven to 325F.

2. Combine sugar cane syrup, salt, and granulated sugar in a heat safe bowl and microwave on high for 10-20 seconds until sugar dissolves and mixture is very liquidy.

3. Immediately pour over pecans and stir to combine.

4. Place pecans in a single layer on a silicone lined half sheet pan (greased foil or non-stick foil will also work).

5. Bake for 15 minutes, tossing half way through baking.

6. Remove from oven and use a fork to separate the pecans; cool completely.

   Note: The pecans can be glazed up to 2 days in advance. Store in an airtight container. Top mini tarts with glazed pecans just before serving (DO NOT place the glazed pecans on early or the glaze will absorb moisture from the mascarpone topping, causing it to melt and turn goopy.