Taart Van Appel-Room
"Apple-Cream Tart"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Taart Van Appel-Room
"Schil wat Renet-appelen, laat se in een aarde Kom met witte Wyn kooken, dat is te zeggen, het Vlees van den Appel; gaar zynde, stamp het in een Mortier met Suiker, en Oranje-bloessem, en wryf het door een Seems, doe het op een dunne Onderkorst; maak je Taart voort op, en verglaast se, eer dat gy se op de Tafel zet."
English Translation
"Apple-Cream Tart. Peel some Renet apples, let them cook in a clay pot with white wine, that is to say, just the flesh of the apple; once done, mash it in a mortar with sugar and orange blossom, and strain it through a sieve, put it onto a thin bottom crust; finish making your tart, and glaze it before you put it on the table."
Note on the Original Text
Early 18th-century Dutch recipes were written as narrative instructions for experienced cooks, without precise timings or measurements as we expect today. Quantities were often inferred, and much relied on the cook's intuition, practice, and available ingredients. Spelling reflects old Dutch orthography—'schil' for peel, 'Kom' for bowl, and 'Seems' for sieve, for instance. Approachable and practical, the language is direct, inviting cooks to use what they had on hand and trust their senses.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This Apple-Cream Tart recipe hails from an early 18th-century Dutch cookbook, a treasure trove of the era's culinary wisdom. Written in 1725, it reflects the refined tastes and global reach of the Dutch Republic—notice the use of fragrant orange blossom water, imported through vibrant trade routes. Tarts like this were popular at the tables of prosperous households, celebrating both local apples and cosmopolitan flavors. The recipe offers a glimpse into seasonal baking before refrigeration—apples and preservation techniques were essentials in such times.
In the early 1700s, cooks would have used a sturdy earthenware bowl (aarde kom) for simmering and mixing the apples. The fruit was softened over a hearth, then mashed vigorously in a heavy mortar with a pestle. A fine sieve or cloth (referred to as 'seems') helped achieve a smooth purée, and the tart was assembled in a simple, hand-rolled pastry base pressed into a shallow baking tin. Baking was done in a wood-fired oven, and glazing was typically finished by passing a hot shovel over the tart or using a heated salamander.
Prep Time
40 mins
Cook Time
35 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4–5 medium apples (about 1 1/2 lbs, preferably Granny Smith or similar)
- 1 cup dry white wine
- 1/4 cup granulated sugar
- 1 teaspoon orange blossom water (or substitute with a few drops of orange extract)
- 1 prepared sheet of shortcrust pastry (about 9 oz)
- Optional for glazing: 2 tablespoons apricot jam or extra sugar for caramelising
Instructions
- To make an Apple-Cream Tart, start by peeling about 4-5 firm apples (ideally a variety similar to Dutch 'Renet', such as Granny Smith).
- Cut the apples into pieces and simmer them in approximately 1 cup of dry white wine until soft.
- Once the apple flesh is tender, drain (if needed), then mash the apples with 1/4 cup sugar and a teaspoon of orange blossom water until smooth.
- For a silky texure, press the mixture through a fine sieve.
- Spread the apple purée over a thin layer of shortcrust pastry in a tart tin.
- Bake the tart as you would a modern apple tart—about 30-35 minutes at 350°F (180°C) until the pastry is golden.
- Before serving, glaze the top—either with a little warmed apricot jam or sprinkle with a fine layer of sugar and briefly carmelise under a grill.
Estimated Calories
210 per serving
Cooking Estimates
You will need about 15 minutes to peel and cut the apples, then simmer them in wine for around 15 minutes. Preparing the apple purée and assembling the tart takes about 10 more minutes. Baking takes about 35 minutes. Each serving contains around 210 calories if you divide the tart into 8 pieces.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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