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.
Table of Content
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.
Why make this crumble tart
- This recipe is for anyone that loves tarts with fresh fruits. Today, I am using apples. But peaches, apricots, nectarines, and figs are also perfect in this recipe.
- Most of the ingredients are apples and some pantry staples.
- And while it looks like a lot of work, almost everything can be made ahead of time.
- It's simple and easy to make. There are three components to this recipe:
- The shortcrust pastry - Today, I am using the rich shortcrust pastry but sweet shortcrust pastry works just as well. Can be made 3 days ahead for the fridge or a month ahead for the freezer.
- The apple filling - You have to make the apple filling just before you are ready to bake the tart and it takes just about 7 to 10 minutes.
- The crumble top - A crumble topping takes as little as five minutes to make and can be kept in the fridge for up to 3 days.
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.
Apple crumble tart
Shortcrust
- In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the flour and combine. next, add the vanilla extract, salt, and egg yolk. Combine well.
Pro tip - Do not over-cream as we do not want to add too much air into the dough. - Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight.
Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time. - Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
Pro tip - This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers. - 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. Then, remove the excess dough and neaten the edges of the tart pan.
Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges. - Chill the crust in the fridge for 15 minutes up to 48 hours.
Pro tip - If you plan on leaving the crust in the fridge for a longer time, make sure to wrap it in plastic so it does not dry out.
Apple pie filing
- Preheat oven at 375°F/ 190°C / Gas Mark 5
- Peel, core, and chop apples into small slices about ⅛ inch
Pro tip - 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, followed by the flour. Combine well.
Pro tip - the lemon juice will prevent the apples from oxidizing so combine the apples well. - Pour the apples in the chilled pastry shell – spread them evenly.
Pro tip - these will look like a lot of apples but they will shrink quite a bit when cooked so pile them up.
Crumble top
- In the same food processor add the flour, salt, sugar, and chilled cubed butter. Pulse until it is large breadcrumb consistency
Pro tip - I like to make the crumble at the same time I make the crust, so I can use the same food processor. This crumble will keep in the fridge for up to a 5 days - 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 or until the crumble on top looks lightly golden.
- If the crumble on top starts to get too brown – tent with a piece of aluminum foil
Pro tip - if the edges of the tart get too dark you can use a foil or pie shield to tent it. - When baked – cool on the cooling rack for at least 15 minutes because the crumble is very hot. You can serve this warm or room temperature.
Tips for Success
- 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 parchment paper below the tart on the baking tray for easy clean up as there will be some juices from the tart.
More apple recipes
How long will this apple crumble tart keep?
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.
Can I freeze this apple tart?
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 it in the fridge overnight. This helps the condensation remain on the parchment paper and not make the tart soggy.
Do I need to prebake the crust for this apple crumble tart?
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 the baking time is enough to cook both the filling and the crust
Printable Recipe
Best EVER Apple Crumble Tart
Print Pin Rate Share by Email Share on FB Save GrowCalories: 511kcal
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Shortcrust pastry (Pate sucre)
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Unsalted butter (room temperature)
- ¼ teaspoon Salt
- ¼ cup (50 g) Sugar
- 1 Egg yolk
- 4 tablespoon (60 ml) Chilled water (as needed)
- ½ teaspoon Vanilla extract
Apple filling
- 6 cups (750 g) Apples ((6 to 8 apples chopped))
- 2 tablespoon Lemon juice
- ½ cup (100 g) Sugar
- 1 teaspoon Pumpkin spice (or cinnamon)
- ½ teaspoon Nutmeg (fresh grated)
- ½ teaspoon Salt
- 2 tablespoon All-purpose Flour
Crumble topping
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Butter
- ¼ cup (55 g) Brown sugar
- ¼ cup (50 g) White sugar
- ½ teaspoon Pumpkin spice (or ground cinnamon)
- ¼ teaspoon Salt
Instructions
Shortcrust
- In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the flour and combine. Then add the vanilla extract, salt, and egg yolk. Combine well. Pro tip - Do not over cream as we do not want to add too much air into the dough.
- Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight.Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
- Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.Pro tip - This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
- 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. Then, remove the excess dough and neaten the edges of the tart pan.Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
- Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - If you plan on leaving the crust in the fridge for a longer time, make sure to wrap it in plastic so it does not dry out.
Apple pie filing
- Preheat oven at 375°F/ 190°C / Gas Mark 5
- Peel, core, and chop apples into small slices about ⅛ inchPro tip - 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, followed by the flour. Combine well. Pro tip - the lemon juice will prevent the apples from oxidizing so combine the apples well.
- Pour the apples in the chilled pastry shell – spread them evenly.Pro tip - these will look like a lot of apples but they will shrink quite a bit when cooked so pile them up.
Crumble top
- In the same food processor add the flour, salt, sugar, and chilled cubed butter. Pulse until it is large breadcrumb consistencyPro tip - I like to make the crumble at the same time I make the crust, so I can use the same food processor. This crumble will keep in the fridge for up to a 5 days
- 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 or until the crumble on top looks lightly golden.
- If the crumble on top starts to get too brown – tent with a piece of aluminum foilPro tip - if the edges of the tart get too dark you can use a foil or pie shield to tent it.
- When baked – cool on the wire rack for at least 15 minutes because the crumble is very hot. You can serve this warm or room temperature.
Recipe Notes & Tips
- For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
- The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
- If you are new to pastry making use roll the rich shortcrust pastry between two sheets of parchment paper otherwise use sweet shortcrust pastry
- 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.
- Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time.
- Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
Nutrition Information
Calories: 511- kcalCarbohydrates: 77- gProtein: 5- gFat: 22- gSaturated Fat: 13- gCholesterol: 76- mgSodium: 355- mgPotassium: 180- mgFiber: 4- gSugar: 42- gVitamin A: 722- IUVitamin C: 7- mgCalcium: 29- mgIron: 2- mg
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
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Stephen
Hi Veena,
I made this tart Saturday. The tart was extremely delicious. I used Granny Smith, green apples. The textures were perfect, crisp melt in the mouth pastry, soft apple and the crunchy crumble. The tart apples coupled with the lemon gave it a sharp flavor, the nutmeg and cinnamon followed with a cooling sweetness at the end. Truly delightful. I did blind bake the short crust and have not really made sweet short crust pastry. The methods and ratios were different and all was well. Good recipe, I will surely make this again.
Veena Azmanov
Thank you so much for the lovely feedback, Stephen.
Mary-Anne
This looks fantastic. I plan on baking soon. Just checking. Are apple cut in 1/8" slices or chunks
Veena Azmanov
You can cut them into 1/8 thin slices or small pieces, do not make large chunks. Large chunks will not fit all the apples and when baked the tart won't have a full look to it as the apples do reduce significantly after baking. Let me know how it was.