Inspired by the world-famous appeltaart at Amsterdam’s Winkel 43, this recipe is everything an appeltaart should be: a buttery, tender crust brimming with sizeable pieces of aromatic spiced apple. Baking the apple chunks before assembling ensures a hefty filling with height while preventing a soggy bottom.
- 1½ cups (340 grams) unsalted butter, softened
- 1¾ cups (350 grams) plus 1 teaspoon (4 grams) granulated sugar, divided
- ¼ cup (55 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1 tablespoon (14 grams) vanilla bean paste
- 3¾ cups (469 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- 1¼ teaspoons (3 grams) kosher salt, divided
- ½ teaspoon (2.5 grams) baking soda
- 6 large Honeycrisp apples (about 1,377 grams)
- 2 large Pink Lady apples (about 484 grams)
- ⅓ cup (43 grams) cornstarch
- 2 tablespoons (12 grams) ground cinnamon
- 2 tablespoons (6 grams) lemon zest
- 1 tablespoon (15 grams) fresh lemon juice
- 1 large egg white (30 grams), lightly beaten
- Whipped cream, to serve
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1¼ cups (250 grams) granulated sugar, and brown sugar at low speed just until combined. Increase mixer speed to medium, and beat until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating until well combined after each addition. Beat in vanilla bean paste.
- In a large bowl, whisk together flour, baking powder, 1 teaspoon (3 grams) salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Shape about two-thirds of dough (about 763 grams) into a 7-inch disk; wrap in plastic wrap. Divide remaining dough in half; shape each into a 4-inch disk. Wrap each in plastic wrap. Refrigerate dough disks for at least 2 hours.
- Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
- Core apples; cut into 1-to 1½-inch chunks.
- In a very large bowl, whisk together ½ cup (100 grams) granulated sugar, cornstarch, cinnamon, lemon zest, and remaining ¼ teaspoon salt; add apples and lemon juice, tossing to coat thoroughly. Divide apples evenly between prepared pans.
- Bake until apples appear slightly dried, golden, and tender, 25 to 30 minutes, stirring and rotating pans halfway through baking. Let apples cool on pans to room temperature, about 30 minutes. Transfer to a large bowl. Leave oven on.
- Let dough stand at room temperature until slightly softened, 15 to 20 minutes. On a heavily floured surface, roll large dough disk into a 13-inch circle (about ¼ inch thick).
- Spray a 9-inch light-colored springform pan with baking spray with flour; line bottom of pan with parchment paper.
- Using a 9-inch cake pan or plate as a guide, cut a circle in center of rolled dough; gently transfer to prepared pan, pressing into bottom. (It’s OK if dough tears while transferring; gently move to pan, and press together.) Cut remaining rolled dough into 4 pieces; gently transfer to prepared pan, overlapping if needed and pressing all the way up sides and sealing any seams with bottom. Trim dough flush with top edge of pan; fill with cooled apple mixture.
- On a heavily floured surface, roll remaining dough disks into 2 (9-inch) circles. Using a pizza cutter or pastry wheel, cut 1 circle into 3 (3-inch-wide) strips. Gently place strips parallel and spaced ¼ inch apart over apple mixture. Repeat with remaining dough circle, arranging strips over and perpendicular to first set of strips. Trim dough flush with edge of pan. Brush dough with egg white; sprinkle with remaining 1 teaspoon (4 grams) granulated sugar.
- Bake until top is golden brown and slightly puffed, about 1 hour, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if needed. Let cool in pan for 10 minutes. Carefully remove sides of pan; let cool completely on base of pan on a wire rack. Serve with whipped cream, if desired.
Transfer dough pieces to pan. Press overlapping seams together to seal and create an even surface. It’s OK if dough tears while transferring. You can press together once it’s in pan.
After you’ve filled crust with cooled apple mixture, place dough strips parallel and spaced ¼ inch apart over mixture. Repeat with remaining strips, arranging over and perpendicular to first set of strips.
Trim dough flush with edge of pan. Brush dough with egg white; sprinkle with remaining granulated sugar.