This appletaart is the real deal and has been a part of their culture since the middle-ages. If you can’t get to the Netherlands any time, enjoy this recipe and dream about traveling there asap.


2 cups all-purpose flour

¾ C. butter softened

2 eggs, beaten, divided

1/3 C. sweetener, monk fruit, or Stevia

1 Tbs. Monk fruit or Stevia

1 tsp. ground cinnamon


2 pounds tart apples – peeled, cored, and sliced

½ C. sultana raisins

¼ C. Monk fruit or stevia sweetener

1Tbs. ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.

Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.

Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.

Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press the ends of the strips firmly to the edge of the tart; trim excess dough with a knife.

Brush remaining beaten egg over the dough.

Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.


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