Best EVER Apple Crumble Tart
Calories: 26
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.
Ingredients
Shortcrust pastry (Pate sucre)
- 190 g (1½ cup) All-purpose flour
- 113 g (½ cup) Unsalted butter room temperature
- ¼ tsp Salt
- 50 g (¼ cup) Sugar
- 1 Egg yolk
- 60 ml (4 tbsp) Chilled water as needed
- ½ tsp Vanilla extract
Apple filling
- 750 g (6 cups) Apples (6 to 8 apples chopped)
- 2 tbsp Lemon juice
- 100 g (½ g) Sugar
- 1 tsp Pumpkin spice or cinnamon
- ½ tsp Nutmeg fresh grated
- ½ tsp Salt
- 2 tbsp All-purpose Flour
Crumble topping
- 190 g (1½ cup) All-purpose flour
- 113 g (½ cup) Butter
- 55 g (¼ cup) Brown sugar
- 55 g (¼ cup) White sugar
- ½ tsp Pumpkin spice or ground cinnamon
- ¼ tsp Salt
Instructions
Shortcrust pastry
- 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.190 g All-purpose flour, 113 g Unsalted butter, ¼ tsp Salt, 50 g Sugar, 1 Egg yolk , 60 ml Chilled water, ½ tsp Vanilla extract
- 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.
- Roll the chilled dough on a lightly floured surface to the size of a 9-inch tart pan. 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. Chill the crust in the fridge for 15 minutes up to 48 hours.
Apple pie filing
- Preheat oven at 375°F/ 190°C / Gas Mark 5
- 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, followed by the flour. Combine well. Pour the apples in the chilled pastry shell – spread them evenly.750 g Apples, 2 tbsp Lemon juice, 100 g Sugar, 1 tsp Pumpkin spice, ½ tsp Nutmeg, ½ tsp Salt, 2 tbsp All-purpose Flour
Crumble top
- In the same food processor, add the flour, salt, sugar, and chilled cubed butter. Pulse until it is a large breadcrumb consistency. Spread the crumble over the apples, making sure it evenly coats the entire tart.190 g All-purpose flour, 113 g Butter, 55 g Brown sugar, 55 g White sugar, ½ tsp Pumpkin spice, ¼ tsp Salt
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
- When baked, cool on a wire rack for at least 15 minutes, as the crumble is very hot. You can serve this warm or at room temperature.
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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