Apple Crumble Tart

I’m not kidding when I say you can impress family and friends with this apple crumble tart. I recently took this with me when I visited the friends, and the rave reviews made me feel like a pro chef.

Everybody kept raving about how rich and buttery my shortcrust pastry was, how perfectly baked the apple filling was, and how wonderful the crumble on top was. I must admit, it was so nice to see how the tart was enjoyed. It’s like your favorite apple pie topped with crumbles. Definitely adding this to my list of desserts to impress.

About Apple Crumble Tart

I call this apple crumble tart a better version of the classic apple pie. I do love apple pie very much but that crumble on the top definitely takes this to the next level. The best part about this tart is there is no pool of apple juices at the bottom of the baked pastry so there is no soggy pie crust.

There are three components to this tart – the shortcrust pastry, the apple filling, and the crumble top.

1. The shortcrust pastry tart – Today, I am using the rich shortcrust pastry with the creaming method. But, you can also use the sweet shortcrust pastry with the crumble method. I have step-by-step tutorials and videos for both these.
2. The apple filling – you have to make the apple filling just before you are ready to bake the tart. But it’s a very simple filing which involves cleaning and cutting the apples then adding all the rest of the ingredients in. It took me about 7 minutes at most.
3. The crumble top – A crumble topping takes as little as five minutes to make. This can be made a few days in advance and kept in the fridge until you are ready to use it.

HOMEMADE OR READY-MADE SHORT-CRUST PASTRY

I am using a homemade rich shortcrust pastry with the creaming method. And yet, you can also use my sweet shortcrust pastry with the classic cutting method. Alternatively, you can use a store-bought shortcrust pastry that is easily available in any supermarket these days. You can find these ready to roll or already prebaked.
For ready to roll pastry – follow my method – roll and line the pastry tart. Bake it with pie weight for 20 minutes then without pie-weight until it’s golden brown.

Let’s talk ingredients and substitutes (Save/Pin)

• Apple – I like to use tart Granny Smith apples for this tart because they hold their shape well even after they are cooked soft and tender. Plus they are tart, not sweet which works beautifully with the sweetness in the pastry and crumble.
• Brown sugar – you can use white sugar but the molasses in the brown sugar adds a nice caramel taste to the apples.
• Pumpkin spice – you can use cinnamon and ground ginger if you prefer but in fall pumpkin spice is my go-to spice mic especially because I use my homemade pumpkin spice.
• Nutmeg – apples work beautifully with cinnamon or nutmeg. Always use freshly grated nutmeg as it makes a huge difference in flavor.

Useful Tips and Tools

• I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency.
• A 9-inch tart pan makes a good size dessert for a family of four.
• Also, you can use a largesauce pan with a bowl that can fit over it to create a homemade double boiler for the chocolate if you dont’ have a microwave.
• And, a whisk works best to ensure you have a smooth curd.
• Use a spatula to gauge the thickness of the caramel.

How to Make An Amazing Apple Crumble Tart (Save/Pin)

Prepare crust

• Cream butter and sugar for just a minute until well combined.
• Add the vanilla, salt and egg yolk – and combine well.
• Lastly, fold the flour – fold until combined.
• Make a disc and wrap in plastic/cling wrap.
• Chill the dough in the refrigerator for at least two hours until firm to roll.
• Dust the work surface with flour.
• Open the dough and roll carefully from the center out turning as you go.
• Use your tart pan as a guide to know how big you need it.
• Transfer the dough to the tart pan.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan.
• Trim the excess dough at the edges with a rolling pin, or your thumb.
• Chill the tart shell for a minimum of 30 minutes.

Prepare apple filling

• Preheat oven at 190 C/ 380 F
• Peel, core and chop apples into small slices about 1/8 inch
• Add lemon juice and toss to combine well.
• Next, add the pumpkin spice, salt, sugar, and nutmeg – combine well.
• Finally, add the flour – combine well.
• Pour the apples in the chilled pastry shell – spread evenly.

Best Ever Apple Crumble Tart Progress Pictures3

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Best Ever Apple Crumble Tart Progress Pictures4

Best Ever Apple Crumble Tart Progress Pictures6

Prepare the crumble topping

• In a food processor add the flour, salt, sugar and chopped chilled cubes of butter
• Pulse until it is breadcrumb consistency
• Spread the crumble over the apples – making sure it coats the entire tart evenly.

Bake

• Bake the crumble tart in the preheated oven for about 45 to 50 minutes
• If the crumble on top starts to get too brown – tent with a piece of foil
• When baked – cool on the wire rack for at least 15 minutes
• You can serve this warm or room temperature.

Best Ever Apple Crumble Tart Progress Pictures7

Best Ever Apple Crumble Tart Progress Pictures9

Best Ever Apple Crumble Tart Progress Pictures8

Best Ever Apple Crumble Pie Apple Crumble Tart11

Tips for making this Apple crumble tart

1. Plan the tart and various steps in advance so you can give enough chilling time in between layers.
2. Two components on this tart can be made ahead of time take advantage of this when planning the process so it’s not too much to do at once.
3. Prepare the apple filling just before you are ready to add it to the tart. Making the filling too early will result in the apples releasing juices and making a soggy tart.
4. Cut the apples into fairly thin slices and stack them high on the tart because they will cook down and shrink when baking.
5. Place a parchment paper below the tart on the baking tray for easy clean up as there will be some juices from the tart.

10 Tips when handling Pastry

Sweet Shortcrust Pastry 101 aka Pate Sucree’

A Pate Sucree’ aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It’s sweet, rich, melts in the mouth pastry with a biscuit-like crumb. This simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.

Frequently Asked Questions

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Best EVER Apple Crumble Tart

Author: Veena Azmanov

5 from 16 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Calories: 511kcal

$10

Adjust Servings Here: 9 servings

Description

This apple crumble tart is the perfect combination of tart apples and sweet crumble. If you love apple pie you will love this tart even more. Apple filling baked in a rich buttery shortcrust pastry topped with buttery crumble topping is a dessert no one is going to refuse. The recipe is surprisingly simple and easy to make too.

Equipment /Tools

• 9" Tart pan
• Stainless steel mixing bowl
• Spatula
• Baking Tray
• Parchment Paper
• Cutting boards
• Kitchen Knife
• Measuring Cups
• Measuring Spoons

Ingredients

SHORTCRUST PASTRY (PATE SUCREE)

• 180 grams All-purpose flour
• 113 grams Unsalted butter
• 1/4 tsp Salt
• 50 grams Sugar
• 1 Egg yolk large
• 4 tbsp Chilled water as needed

APPLE FILLING

• 6 to 8 Apples large (6 cups chopped)
• 2 tbsp Lemon juice
• 100 grams Sugar
• 1 tsp Pumpkin spice or cinnamon
• 1/2 tsp Nutmeg fresh grated
• 1/2 tsp Salt
• 2 tbsp All-purpose Flour

CRUMBLE TOPPING

• 170 grams All-purpose flour
• 113 grams Butter
• 60 grams Brown sugar
• 50 grams White sugar
• 1/2 tsp Pumpkin spice or ground cinnamon
• 1/4 tsp Salt

Metric – US customary

ADJUST SERVINGS HERE – 9 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

PREPARE CRUST

• Cream butter and sugar for just a minute until well combined.
• Add the vanilla, salt and egg yolk – and combine well.
• Lastly, fold the flour – fold until combined.
• Make a disc and wrap in plastic/cling wrap.
• Chill the dough in the refrigerator for at least two hours until firm to roll.
• Dust the work surface with flour.
• Open the dough and roll carefully from the center out turning as you go.
• Use your tart pan as a guide to know how big you need it.
• Transfer the dough to the tart pan.
• Gently press the dough into the tart pan making sure to press down into the shape of the pan.
• Trim the excess dough at the edges with a rolling pin, or your thumb.
• Chill the tart shell for a minimum of 30 minutes.

PREPARE APPLE FILLING

• Preheat oven at 190 C/ 380 F
• Peel, core and chop apples into small slices about 1/8 inch
• Add lemon juice and toss to combine well.
• Next, add the pumpkin spice, salt, sugar, and nutmeg – combine well.
• Finally, add the flour – combine well.
• Pour the apples in the chilled pastry shell – spread evenly.

PREPARE THE CRUMBLE TOPPING

• In a food processor add the flour, salt, sugar and chopped chilled cubes of butter
• Pulse until it is breadcrumb consistency
• Spread the crumble over the apples – making sure it coats the entire tart evenly.
• BAKE
• Bake the crumble tart in the preheated oven for about 45 to 50 minutes
• If the crumble on top starts to get too brown – tent with a piece of foil
• When baked – cool on the wire rack for at least 15 minutes
• You can serve this warm or room temperature.

Recipe Video

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Nutrition Information

Calories: 511kcal | Carbohydrates: 77g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 355mg | Potassium: 180mg | Fiber: 4g | Sugar: 42g | Vitamin A: 722IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Apple, Baked, crumble, fall, Pastry, tart

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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Sweet Shortcrust Pastry 101 aka Pate Sucree’

A Pate Sucree’ aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It’s sweet, rich, melts in the mouth pastry with a biscuit-like crumb. This simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.