The other reason appeltaart never caught my fancy is that the directions make no sense. The Dutch, for some reason, completely ignore the rules that govern 99% of the creation of baked goods and I've gotta say, after having tried my hand at appeltaart, the process I went through did not, in fact, breed appreciation.
The recipe I used can be found here. It's not terribly difficult to follow: you make the dough, rest it overnight. Peel the apples, and mix them in with a powdered custard mix, raisins, cinnamon, and some apricot jam. Make a paste of amandelspijs (sort of like a crude marzipan), egg yolk, and butter. Assemble the appeltaart--smear the almond paste on the bottom so that the juices don't leak through--and bake for almost an hour.
But what makes it so frustrating is the fact that the dough isn't a true pastry crust, which means that it's hard to handle, sticky as bugger-all, and it cracks, so if you're doing your rolling on a floured surface to prevent the aforementioned stickage, you end up with a split that's almost impossible to seal again. You need to let it warm up to room temperature before it even begins to approach malleability, but of course, the caveat is that the warmer it is, the stickier it gets. Eventually I gave up rolling it out altogether and just started pressing pieces into the pan. I was really surprised that I could do the lattice work as well as I did.
I suppose we--expats from elsewhere living in the Netherlands--should be grateful that the IND merely requires that you learn Dutch to stay. I'm pretty sure that, had the residency requirement included making this diabolical Dutch dessert, there'd be a lot fewer foreigners here.