Dutch apple tart

Natalie's Dutch Apple Tart

Delicious served hot or cold. Serve on it's own or with a little cream or ice cream
Course Dessert
Cuisine Dutch
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Author Jacqueline Bellefontaine


For the dough

  • 350 g self raising flour
  • 250 g butter cut into cubes
  • 175 g caster sugar
  • pinch of salt

For the filling

  • 350 g Bramley cooking apples peeled, cored and thinly sliced
  • 350 g dessert apples cored and sliced
  • 50 g caster sugar
  • 1 tsp ground cinnamon
  • 50 g raisins


  • Place the flour in a bowl and stir in the sugar. Add the butter and rub into the flour, then knead the mixture gently until the mixture forms a dough. Chill for 30 minutes.
  • Place the apple slices in a large bowl and add the sugar, raisins and cinnamon. Toss together until well combined.
  • Preheat the oven to 180℃/165℃ Fan/ gas mark 4.
  • Using about ¾ of the dough use to line the base and side of a lightly buttered 24cm spring form or loose bottomed cake tin. Don't worry if the dough breaks up a bit you can patch it together.
  • Tip the apples into the pastry case. Crumble the remaining pastry into small pieces and scatter over the top of the tart.
  • Bake in the oven for 1 hr to 1 hr 15 minutes until the apple is under and the pastry is golden.
  • Allow to cool in the tin for at least 30 minutes before serving.


Freeze for up to 3 months