When I think apples, I think crumble – the perfect autumn and winter dessert. However it can be enjoyed all year round. Growing up, my mom used to make the most amazing apple crumble tarts and sell them at our church bazaars. They were always a hit and would sell out quickly. Inspired by those fond memories, I decided to create my own version of this beloved dessert. This is my take on an apple crumble tart, with a few twists to make it my own.
Three key components of a perfect apple crumble tart include the crumble topping, the filling, and a flaky, buttery crust. Let’s start with the delicious crumble, it adds texture and the pecan nuts adds extra crunch. Next the filling combines fresh apples, slivered almonds, orange zest and juice, cinnamon, nutmeg, flour, sugar, and vanilla essence. It all caramelizes so beautifully. Finally, the crust – I used my flaky buttery pastry for this recipe. The combination of the tart apple filling with the buttery crust creates a symphony of flavors and textures that is simply irresistible.
Tips for making apple crumble tart
- Best Apples for Baking: Use Fuji, Pink lady, Royal Gala, Honey Crunch for a sweeter taste and then Granny Smith if you want a sweet-tart taste.
- Make sure the apple slices are the same size for even cooking.
- For added texture you can add nuts and sultanas to the filling.
- Chill the Dough: Allowing the dough to rest in the refrigerator helps relax the gluten and keeps the butter firm, resulting in a flakier crust.
- Keep It Cold: For the crumble, use cold butter cubes especially for a crumbly and crisp topping.
My apple crumble tart recipe is relatively simple and delivers impressive results, perfect for tea time with a hot cup of your favorite beverage or as a dessert. With the right ingredients and a few handy tips, you’ll find that creating this delicious tart is easier than you might think. Happy baking!
Easy and Delicious Apple Crumble Tart
Ingredients
Pastry
- 1 each homemade flaky buttery pastry See my recipe
Filling
- 1 kg apples (peeled, cored and evenly sliced into chunks)
- 1 tsp orange zest
- 2 tbsp orange juice
- ⅓ cup almond slivers
- ¼ cup cake flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup light brown sugar
- 1 tsp vanilla essence
Crumble Topping
- ¾ cup cake flour
- 1 tsp ground cinnamon
- ½ cup dark brown sugar (like muscovado or treacle)
- ¼ tsp salt
- 90 g cold unsalted butter cubed
- ¼ cup chopped pecan nuts
Instructions
Prepare Pastry
- Prepare the flaky buttery pastry and chill in the refrigerator for 30 minutes.
- After the first chill time, roll out the dough on a floured surface and place in a 23cm round pie dish.
- Use a small knife to trim off excess dough from the edges.
- Prick the base with a fork and chill again for 15 minutes.
Prepare Filling
- In a large mixing bowl combine sliced apples, orange juice, orange zest, flour, cinnamon, nutmeg, sugar, vanilla essence and nuts. Mix through and set it aside.
- In the meantime, preheat the oven to 200℃.
Prepare Crumble Topping
- In a separate mixing bowl, combine the flour and cinnamon, salt and sugar and stir through.
- Add the cold butter cubes and pecan nuts.
- With clean hands mix the ingredients until it resembles pea size crumbs.
- Spoon the apple filling on top of the pastry and top evenly with the crumble.
- Bake for 30 minutes, then reduce the oven temperature to 180℃ and continue to make for another 20 minutes.
- Allow the tart to cool completely before serving.
