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.
Step-by-step: 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 1/8 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 cooling rack for at least 15 minutes because the crumble is very hot. You can serve this warm or room temperature.
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Frequently asked questions
Creative ways to serve crumble tart
Tart in a Jar: Layer crumbled pie crust, apple pie filling, and the streusel topping in mason jars. Seal them for a portable treat or serve immediately with spoons. Tart Pops: Use a circular cookie cutter to cut out small circles of baked apple tart. Insert popsicle sticks, making bite-sized pie pops. Tart Ice Cream: Serve a scoop of vanilla or cinnamon ice cream with the tart slice. Apple tart Tacos: Make or buy cinnamon-sugar tortillas. Fill them with crumbled pie and top with whipped cream and an extra sprinkle of the streusel topping. Mini Pie Tarts: Use mini tart pans to bake crumble tart. Serve with a small scoop of ice cream on the side. Pie Milkshake: Blend vanilla ice cream, apple pie filling, and a dash of milk until smooth. Serve in a tall glass, garnished with a cinnamon stick. Warm Apple Salad: Warm a slice of pie and crumble it over a plate of fresh greens, feta or blue cheese, and toasted nuts. Drizzle with a light honey-cinnamon vinaigrette. Apple Pie Nachos: Slice the pie crust into thin slivers. Bake and lay them out as nacho chips. Top with apple tart filling. Drizzle with caramel sauce and sprinkle with additional streusel topping. Serve with a side of whipped cream or ice cream for dipping. Tart-stuffed Pancakes or Waffles: Add apple pie filling to your waffle or pancake batter. Serve with maple syrup or caramel sauce. Baked Pie Bites: Use a mini muffin tin to bake bite-sized versions of apple crumble tart. Once baked, dust with powdered sugar or drizzle with caramel sauce. Apple tart Crepes: Spread a thin layer of the tart filling inside a crepe. Roll or fold and top with whipped cream and a sprinkle of cinnamon. Rustic tart Bowl: Hollow out a round bread bowl and fill it with warmed apple pie filling. Top with the streusel crumble and serve as a rustic, communal dessert.
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