Appeltaart

The classic Dutch apple pie known as Appeltaart is frequently served with a hot cup of coffee. Dutch appeltaart is similar to most apple pies in many ways, but it differs from the traditional American apple pie in a number of ways. It is baked in a spring-form pan, which makes it deeper; it is drier on the interior; it is packed with large pieces of apple, currants, and raisins; and it contains a lot of speculoos spices like cinnamon, lemon juice, and other warm spices.

Appeltaart dates back to the Middle Ages and it is believed that the baking time was measured by the number of prayers one had to say until it was ready to be taken out of the oven since ovens with temperature controls didn't exist at the time. In the Netherlands, appeltaart is usually served at room temperature and topped with a dollop of whipped cream, what is known as appeltaart met slagroom.

Dutch appeltaart recipes have been traced back as far as the sixteenth century. Historians agree however that this tradition is certainly hundreds of years older. It was most probably a luxury sweet in this part of the world as early as the Middle Ages. Although no longer a part of the most popular tart ingredients, in the Golden Age exotics like rosewater and even fennel seeds were added to the apples for extra flavor.

Country: Netherlands