Spar Butter Apple Tart

The Spar Roomboter Appeltaart is the Dutch apple tart in its richest form — an all-butter shortcrust pastry filled with cinnamon-spiced apple and covered with a lattice or solid pastry lid, baked until the pastry is golden and the apple is soft and fragrant.

The Dutch Apple Tart Difference

Dutch appeltaart differs from the French tarte tatin and the English open pie in two key ways: the pastry is made with roomboter (real dairy butter, min. 80% fat), giving a richer, more crumbly texture, and the filling includes a combination of cooking apple and sweet apple varieties plus currants for a more complex flavour than single-variety fillings.

Ingredients

Wheat flour, roomboter (min. 80% dairy butter), sugar, egg yolk, lemon zest, cooking apples (Bramley), sweet apples (Cox or Elstar), currants, cinnamon, sugar, lemon juice, salt. Contains gluten, milk, eggs.

Serving

Serve warm (reheat at 160°C for 10 minutes) or at room temperature. In the Dutch tradition: a generous dollop of fresh whipped cream (slagroom) on the side. Alternatively, a scoop of vanilla ice cream. The combination of warm apple, buttery pastry, and cold cream is one of the great simple dessert combinations.

Storage

Store at room temperature for up to 2 days; refrigerate for up to 4 days. Warm before serving for best flavour. Freeze uncut for up to 1 month.