This apple crumble tart is the perfect combination of tart apples and sweet crumble. So, if you love apple pie, you will love this tart even more. And, the tart apple filling is baked in a rich buttery shortcrust pastry and topped with sweet crumble. This is a dessert no one is going to refuse. The recipe is also surprisingly simple and easy to make.
I’m not kidding when I say you can impress family and friends with this apple crumble tart. In fact, I recently took this with me when I visited friends, and their rave reviews made me feel like a pro chef.
Everybody kept raving about how rich and buttery my shortcrust pastry was, and 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 they enjoyed this tart. It's like your favorite apple pie topped with crumbles. Consequently, I'm definitely adding this tart to my list of desserts to impress.
About this tart
I call this apple crumble tart a better version of the classic apple pie. I love apple pie very much, but the crumble on the top definitely takes this tart to the next level. And, the best part about this tart is that 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.
- The shortcrust pastry - 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. And, I have step-by-step tutorials and videos for both of these.
- 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. In fact, it took me only 7 minutes to make.
- The crumble top - A crumble topping takes as little as five minutes to make. Also, this can be made a few days in advance and kept in the fridge until you are ready to use it.
Ingredients and substitutes
- 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. And yet, in fall pumpkin spice is my go-to spice mix, especially because I use my homemade pumpkin spice.
- Nutmeg - Apples work beautifully with cinnamon or nutmeg. And, always use freshly grated nutmeg as it makes a huge difference in the flavor.
Video and step by step instructions (Save/Pin)
Prepare crust
- In a bowl, cream butter and sugar for just a minute until well combined.
- Next, add the vanilla, salt, and egg yolk - and combine well.
- Lastly, fold the flour - fold until combined.
- Make a disc and wrap in plastic wrap.
- Chill the dough in the refrigerator for at least two hours until firm to roll.
- Dust the work surface with flour.
- Then, 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 a 9-inch tart pan.
- Next, 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.
- Then, chill the tart shell for a minimum of 30 minutes.
Prepare apple pie filling
- Preheat oven at 190 C/ 380 F.
- Peel, core, and chop apples into small slices about ⅛ inch
Tip - I find an apple corer works great to core the apples. If you don't have one, it's better to cut the apples in half and then trim the unwanted center. - 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 aluminum foil
Tip - if the edges of the tart get too dark you can use a pie shield to tent it. - When baked – cool on the wire rack for at least 15 minutes
- You can serve this warm or room temperature
Tips for making this tart
- Plan the tart and various steps in advance so you can give enough chilling time in between layers.
- 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.
- 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.
- Cut the apples into fairly thin slices and stack them high on the tart because they will cook down and shrink when baking.
- Place a parchment paper below the tart on the baking tray for easy clean up as there will be some juices from the tart.
Frequently asked questions
This tart will keep at room temperature for about 2 days. You can also keep it in the fridge for up to a week if wrapped well.
Yes, you can freeze this tart for up to a month. And, wrap well in parchment paper then aluminum foil. Later, when you're ready to eat it, thaw in the fridge overnight. This helps the condensation remain on the parchment paper and not make the tart soggy.
It is best to serve this tart at room temperature on its own. Also, I like to serve it with a dollop of ice cream or whipped cream. And, if you keep it in the fridge, make sure to thaw it for at least an hour or two before serving.
Yes, you can use a ready-to-use store-bought pastry. Roll and line the tart just as shown in the video. Everything else will remain the same.
Absolutely. I love rich shortcrust pastry. And yet, you can also make this using ready to use or homemade pie crust.
You can partially blind-bake the crust if you want. In fact, I do that in my recipe for Dutch apple pie. Having said that, apples do take longer to cook, so you can also do without partially baking a shortcrust.
No, that's not necessary. In this case, I like that the apples are cooked just until they are soft and tender but still hold their shape. Partially cooking the apples will result in a very soft mushy filling.
Yes, if you make this tart ahead of time, you can reheat it in the oven at 170 C/ 325 F for about 15 to 20 minutes. Also, tent it with a foil to prevent the crumble from becoming too brown.
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Description
Ingredients
Shortcrust pastry (Pate sucre)
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Unsalted butter (1 stick) room temperature
- ¼ tsp Salt
- ¼ cup (50 g) Sugar
- 1 Egg yolk
- 4 tbsp (60 ml) Chilled water as needed
- ½ tsp Vanilla extract
Apple filling
- 6 cups (750 g) Apples (6 to 8 apples chopped)
- 2 tbsp Lemon juice
- ½ cup (100 g) Sugar
- 1 tsp Pumpkin spice or cinnamon
- ½ tsp Nutmeg fresh grated
- ½ tsp Salt
- 2 tbsp All-purpose Flour
Crumble topping
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Butter (1 stick)
- ¼ cup (55 g) Brown sugar
- ¼ cup (50 g) White sugar
- ½ tsp Pumpkin spice or ground cinnamon
- ¼ tsp Salt
Instructions
Shortcrust
- In a bowl 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 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.
Apple pie filing
- Preheat oven at 190 C/ 380 F
- Peel, core, and chop apples into small slices about ⅛ inchTip - I find an apple corer works great to core the apples. If you don't have one, its better to cut the apples in half and then trim the unwanted center
- 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.
Crumble top
- In a food processor add the flour, salt, sugar, and chilled cubed butter
- Pulse until it is large 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 aluminum foilTip - if the edges of the tart get too dark you can use a pie shield to tent it.
- When baked – cool on the wire rack for at least 15 minutes
- You can serve this warm or room temperature.
Nutrition Information
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
