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.
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.
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 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
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