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.
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.
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 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.
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.
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.
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