Koopmans Appeltaart Extra Dough 550g


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Dutch apple tart mix with extra dough for making deeper pies.


  • 220g butter
  • 1 egg
  • 8 apples
  • 100g raisins
  • 30g sugar
  • 3 teaspoons cinnamon
  • 24, 26, or 28 cm springform pan



  • Soak the raisins in warm water for 15 minutes. Drain.
  • Preheat the oven to 350° F and place rack in middle.
  • Grease the springform pan with butter or cooking spray.
  • Beat the butter until soft. Beat the egg in a separate bowl.
  • Add 2/3 of the egg to the apple tart mix and knead with dough hooks of a beater or by hand. If the dough is too soft, place in refrigerator for a few minutes.
  • Peel the apples, remove the core and slice apples in small blocks.
  • Mix the apples with 30g sugar, 2-3 teaspoons cinnamon and the raisins.
  • Spread 2/3 of the dough on the bottom and sides of prepared pan.
  • Pour in the apples and press down.
  • Sprinkle some flour on the counter. Roll the remaining into thin rolls. Press each piece and lay crosswise over the apples mix. 
  • Brush the remaining egg over the dough.
  • Bake for 65-75 minutes, until golden brown.
  • Allow to cool for 1 hour before removing from pan.
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