Classic Dutch Apple Tart with Lemon Zest Crust
Enjoy a delightful journey into Dutch pastry tradition with this Classic Dutch Apple Tart! Originating from Pella, Iowa—a town rich in Dutch heritage—this recipe showcases the perfect balance between a crumbly, buttery crust and a flavorful apple filling. Infused with the bright notes of fresh lemon zest, this tart is not your average apple pie. The addition of raisins brings a touch of sweetness and texture, while a light brush of jam gives the top an appealing glaze. Whether served warm with a scoop of vanilla ice cream or at room temperature, this tart is sure to please your family and friends during holidays and special gatherings. Dive into a slice of nostalgia with this hand-crafted dessert that celebrates Dutch flavors in every bite!
N/A
Servings
183
Calories
9
Ingredients
Ingredients
flour
2 cups (all-purpose, sifted)
butter
3/4 cup (softened)
sugar
3/4 cup (divided (1/2 cup for filling, 1/4 cup for dough))
lemon
1 (zested)
apples
4 (peeled and sliced)
raisins
1/2 cup (optional)
cinnamon
1/4 teaspoon (powdered)
jam
2 tablespoons (apricot or apple)
egg
1 (beaten for glaze)
Instructions
1
In a large mixing bowl, combine the flour, softened butter, 1/2 cup of sugar, and lemon zest. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
2
Gather the dough into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes until firm.
3
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
4
Roll out the chilled dough on a floured surface until it's large enough to cover the bottom and the sides of the cake pan. Ensure there's enough dough left for cutting strips for the top of the tart.
5
Place the rolled-out dough in the prepared pan, pressing it into the edges and trimming any excess. Set aside.
6
In a separate bowl, combine the sliced apples, optional raisins, 1/4 cup of sugar, cinnamon, and jam. Mix well to coat the apples with the mixture.
7
Pour the apple mixture into the prepared pastry, spreading it evenly.
8
Using the leftover dough, roll it out and cut into strips to create a lattice pattern over the apple filling. Arrange the strips over the apples in a crisscross manner.
9
Brush the crust and lattice strips with the beaten egg to give it a beautiful golden color while baking.
10
Bake the tart in the preheated oven for about 1 hour, or until the apples are tender and the crust is golden brown.
11
Remove from the oven and let it cool slightly before slicing and serving.
Nutrition Information
8g
Fat
25g
Carbs
2.5g
Protein
6.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Dutch Apple Tart?
A Classic Dutch Apple Tart is a traditional dessert featuring a crumbly, buttery crust infused with lemon zest and a flavorful apple and raisin filling.
Where does this Dutch Apple Tart recipe originate from?
This recipe originates from Pella, Iowa, a town known for its rich Dutch heritage.
What makes the crust of this tart unique?
The crust is unique because it includes fresh lemon zest, giving it a bright, citrusy note that distinguishes it from average apple pies.
Are raisins required for this recipe?
No, raisins are optional, but they are recommended for adding extra sweetness and texture to the filling.
What type of pan should be used for baking?
A 9-inch round cake pan is recommended for this recipe.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long does the dough need to be refrigerated?
The dough should be refrigerated for at least 30 minutes until it becomes firm.
How many apples are needed for the filling?
The recipe calls for 4 apples, which should be peeled and sliced.
What type of jam is used for the apple mixture?
You can use either apricot or apple jam to coat the apple mixture and provide a glaze.
How do I prepare the crust mixture?
Combine flour, softened butter, sugar, and lemon zest in a bowl and mix using a pastry cutter or fingers until it resembles coarse crumbs.
How long should the Dutch Apple Tart bake?
The tart should bake for about 1 hour, or until the apples are tender and the crust is golden brown.
What is the purpose of the egg glaze?
Brushing the crust and lattice strips with a beaten egg gives the tart a beautiful golden color while baking.
How many calories are in a serving of this tart?
There are 183 calories per serving.
How much fat is in one serving?
Each serving contains 8g of fat.
What is the carbohydrate content per serving?
There are 25g of carbohydrates in one serving.
How much sugar is in a slice of the tart?
A single serving contains 6.7g of sugar.
How much protein does this dessert provide?
Each serving provides 2.5g of protein.
How is the top of the tart decorated?
The top is decorated with a lattice pattern made from leftover dough strips arranged in a crisscross manner.
Should the butter for the crust be cold or softened?
The recipe specifies using 3/4 cup of softened butter.
What type of flour is recommended?
The recipe calls for 2 cups of sifted all-purpose flour.
How much cinnamon is used in the filling?
The recipe uses 1/4 teaspoon of powdered cinnamon.
How should the tart be served?
It can be served warm, perhaps with a scoop of vanilla ice cream, or at room temperature.
Should the pan be greased before baking?
Yes, you should lightly grease the cake pan before placing the rolled-out dough inside.
Is the sugar divided in this recipe?
Yes, the 3/4 cup of sugar is divided: 1/2 cup for the filling and 1/4 cup for the dough.
What texture should the crust have?
The crust should have a crumbly and buttery texture.
Can this tart be made for holidays?
Yes, it is specifically mentioned as a great choice for holidays and special gatherings.
What is the total ingredient count for this recipe?
There are 9 ingredients in this recipe.
How do I know when the tart is finished baking?
The tart is done when the apples are tender and the crust has reached a golden brown color.
Should the tart be sliced immediately after baking?
No, it is best to let it cool slightly before slicing and serving.
Is the dough flattened before refrigeration?
Yes, after gathering the dough into a ball, you should flatten it into a disc before wrapping it in plastic.