• Dutch appeltaart (Mark Roper)Source: Mark Roper

Apples spiced with cinnamon and nutmeg - and a secret ingredient - fill these lattice-topped pies. 






Skill level

Average: 3.9 (46 votes)


  • 3 apples, peeled, thinly sliced
  • 30 g (¼ cup) vanilla custard powder
  • 2 tbsp raisins
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 110 g (⅓ cup) brown sugar 
  • 1 egg, beaten


Shortcrust pastry

  • 250 g (1⅔ cup) plain flour
  • 110 g (½ cup) caster sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 150 g unsalted butter, chopped
  • 2 egg yolks

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour
You will need 4 x 12 cm tart pans with removable bases for this recipe.

To make shortcrust pastry, process flour, sugar, cinnamon, cloves, nutmeg and ½ tsp salt in a food processor until combined. Add butter and process until mixture resembles crumbs. Add egg yolks and 80 ml iced water, pulsing until mixture just comes together. Shape pastry into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Meanwhile, place sliced apples in a bowl with one-third of the custard powder, raisins, lemon juice, ground cinnamon, nutmeg and sugar, mixing to combine. Set aside at room temperature until needed.

Preheat oven to 180°C. Divide pastry into quarters. Roll out each quarter on a lightly floured surface to 3 mm-thick. Lightly grease base and sides of 4 x 12 cm tart pans with removable bases and line each with a pastry disc. Trim excess pastry and reserve.

Scatter remaining 2 tbsp custard powder over base of each tart, then neatly arrange apple slices on top.

Roll out reserved pastry to 3 mm-thick and cut into 1 cm strips. Place strips over tarts in a lattice pattern, then brush with beaten egg and bake for 30 minutes or until tarts are cooked through and golden.


Photography Mark Roper


As seen in Feast magazine, October 2013, Issue 25.