Secrets to Making the Perfect Appeltaart Crust Every Time

If you’re a lover of Dutch cuisine, then you probably know about the iconic appeltaart. In English, it’s called an apple tart, but the Dutch version is so much more than just apples. It’s a sweet, baked dessert filled with sliced apples and raisins, coated in cinnamon and sugar.

The best part of the appeltaart is the crust – it’s like a shortbread cookie with a crumbly texture that contrasts perfectly with the soft apples. Making the perfect crust isn’t easy, but after years of trial and error, I’ve discovered the secrets to nailing it every time.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 stick unsalted butter, chilled and cubed
• 1 egg yolk
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the butter to the flour mixture and use a pastry cutter (or your fingers) to cut the butter into the flour until the mixture resembles coarse sand.
3. Add the egg yolk and vanilla extract and mix until everything is evenly combined. Don’t overmix, or your crust will be tough.
4. Press the dough together into a ball, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes. This will make the dough easier to work with.
5. Preheat your oven to 375°F. Roll out the dough until it’s about 1/8 inch thick and carefully place it into your pie dish.
6. Add your apple filling (see this recipe for a traditional Dutch apple filling) and bake for 40-45 minutes or until the crust is golden brown.
7. Let the appeltaart cool slightly before serving.

There you have it, the secrets to making a perfect appeltaart crust every time. But, to take your crust to the next level, I have a few extra tips:

• Sift the flour to ensure there are no lumps that could cause your crust to be uneven.
• Use cold butter directly from the fridge. Warm butter will make your dough greasy and tough to work with.
• Chill the dough before rolling it out. This will make it less likely to stick to your counter or rolling pin.
• Make sure your dough is evenly thick and don’t stretch it too much when placing it in the pie dish. Stretching your dough can cause it to shrink and become tough.

So, there you have it, my top tips for creating the perfect appeltaart crust. With a few extra steps and a little patience, your crust will rival the best Dutch bakeries.