Restaurant Cornelis in Amsterdam is renowned for its refined take on Dutch classics, and its appeltaart is no exception. This article presents a recipe inspired by Cornelis's version, using traditional ingredients and techniques. We'll guide you through making a rich buttery crust, a spiced apple filling, and a lattice top that yields a golden, fragrant tart. Whether you're recreating a favorite dessert or exploring Dutch baking for the first time, this recipe brings a taste of Cornelis into your kitchen.
Background: Dutch Apple Tart at Cornelis
Dutch apple tart—appeltaart—is a beloved dessert throughout the Netherlands. At Restaurant Cornelis, the pastry team elevates this homey treat with carefully sourced apples, a spiced filling, and a buttery crust that shatters at the touch. The tart is often served with a generous dollop of lightly whipped cream or a scoop of vanilla ice cream. Cornelis's version balances the sweetness of the apples with a hint of cinnamon and lemon, and the crust is made with cold butter for maximum flakiness. This recipe follows those principles, adapted for home bakers.
Ingredients
The quality of ingredients matters greatly. For the best results, use Dutch apples such as Elstar or Jonagold, which hold their shape and offer a perfect sweet-tart balance. If unavailable, Granny Smith or Braeburn work well. The butter should be unsalted and cold, and the spices should be fresh.
For the Crust
- 300 g all-purpose flour (preferably a low-protein brand like Patentbloem)
- 200 g cold unsalted butter, cut into 1 cm cubes
- 100 g caster sugar
- 1 large egg (for dough) + 1 egg yolk (for brushing)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons ice-cold water
For the Apple Filling
- 1 kg apples (about 6 medium apples), peeled, cored, and cut into 1 cm chunks
- 80 g caster sugar
- 1 tablespoon lemon juice
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (freshly grated if possible)
- 1 tablespoon cornstarch (maizena)
- 2 tablespoons raisins (optional, but traditional)
- 1 tablespoon apricot jam (for glaze, optional)
For Serving
- Whipped cream or vanilla ice cream
Step-by-Step Instructions
1. Make the Crust
In a large bowl, combine flour, sugar, and salt. Add the cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. In a small bowl, whisk together the whole egg, vanilla extract, and 2 tablespoons of ice water. Drizzle over the flour mixture and stir with a fork until the dough just comes together. If needed, add the remaining water. Turn the dough onto a lightly floured surface, gather into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the Filling
In a large bowl, toss the apple chunks with lemon juice, sugar, cinnamon, nutmeg, cornstarch, and raisins (if using). Let sit for 15 minutes, stirring occasionally. The apples will release some juice, which will thicken during baking.
3. Preheat and Roll
Preheat your oven to 190°C (375°F). Lightly butter a 24 cm (9.5 inch) springform pan. On a floured surface, roll out two-thirds of the dough to a circle about 30 cm in diameter. Carefully transfer it to the pan, pressing gently into the bottom and up the sides. Trim excess dough, leaving a 1 cm overhang. Roll the remaining dough into a rectangle about 3 mm thick, then cut into 1.5 cm wide strips for the lattice.
4. Assemble the Tart
Spoon the apple filling into the crust, mounding slightly in the center. Arrange the dough strips in a lattice pattern over the filling. Crimp the edges to seal. Beat the egg yolk with a teaspoon of water and brush over the lattice. For a shiny finish, you can also brush with melted apricot jam after baking.
5. Bake
Place the tart on a baking sheet to catch drips. Bake for 50–60 minutes, until the crust is deep golden brown and the filling is bubbling. If the top browns too quickly, tent with foil after 30 minutes. Cool in the pan on a wire rack for 20 minutes, then remove the ring and cool completely. Serve warm or at room temperature with whipped cream or ice cream.
Tips for Success
- Keep everything cold: For a flaky crust, butter must remain cold. If the dough gets sticky, refrigerate it again before rolling.
- Don't overwork the dough: Mix just until combined; overworking develops gluten and makes the crust tough.
- Choose the right apples: Elstar apples are ideal; they are firm and hold their shape. Avoid overly soft apples like Golden Delicious.
- Let the tart rest: Cooling allows the filling to set, making slices cleaner.
Pairing Suggestions
At Cornelis, this apple tart is often paired with a glass of late-harvest Riesling or a creamy dessert wine. For a non-alcoholic option, a cup of strong black coffee or a rooibos tea complements the spices. To explore more pairings, see our dessert wine guide.
Variations
This recipe is versatile. You can add chopped walnuts or replace raisins with dried cranberries. For a more modern twist, substitute half the flour with ground almonds for a nutty crust. If you prefer a deeper spice profile, add a pinch of cardamom or cloves. The lattice can be replaced with a full top crust, but remember to cut steam vents.
Why This Recipe Works
The high butter-to-flour ratio ensures a tender, short crust. The cornstarch in the filling absorbs excess liquid from the apples, preventing a soggy bottom. The combination of cinnamon and nutmeg is classic Dutch, and the lemon juice brightens the flavors. The relatively high baking temperature caramelizes the apples and sets the crust quickly.
Frequently Asked Questions
Can I make this ahead?
Yes, the tart can be baked a day in advance. Store at room temperature, loosely covered. Reheat in a 150°C (300°F) oven for 10 minutes before serving.
Can I freeze the tart?
Yes, freeze the baked tart (without glaze) for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
What if I don't have a springform pan?
A standard 24 cm tart pan with a removable bottom works, but adjust baking time slightly as the tart will be shallower.