Dutch Appeltaart (Apple Tart) with Lattice Crust

Begin by preheating your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric). Next, take a moment to grease a circular baking dish with a diameter of 9 inches.

In a large mixing bowl, combine two key ingredients: flour and butter. Add three eggs, 1 1/2 cups of sugar, and one teaspoon of cinnamon to the bowl. Use your hands or a wooden spoon to mix everything together until you have a smooth, consistent dough.

Take the dough out of the bowl and place it on a lightly floured surface. Roll out three-quarters of the dough into a circle with a diameter of 10 inches, and then press it gently over the bottom and up the sides of your prepared baking dish.

Meanwhile, in a separate bowl, combine sliced apples, sultanas, 1/4 cup of granulated sugar, and one teaspoon of cinnamon. Mix everything together until the apples are evenly coated.

Now, spread the apple mixture over the dough in your cake pan. Next, take the remaining dough and roll it out into a circle. Cut the dough into long, thin strips about 1/3 inch wide.

Create a decorative pattern on top of the tart by weaving the strips into an X shape in the center, using the two longest strips. Continue weaving the strips in a crisscross pattern to create a lattice design, using the shorter strips for the edges. Press the ends of the strips firmly onto the edge of the tart, and then trim any excess dough with a knife.

Finally, brush the remaining egg mixture over the top of the tart to give it a golden glaze. Place the tart in the preheated oven and bake for 60 to 65 minutes, or until the pastry is lightly browned.