This apple crumble tart is bursting with so much warmth from the cinnamon cookie crust, brown sugar cinnamon coated apples, and the buttery crumble top. Serve with a scoop of vanilla ice cream or whipping cream for the perfect dessert.
Apple crumble tart is the perfect solution when you're craving an apple dessert, but don't want to make a pie. This tart has such a forgiving and easy crust and with a crumble top you don't have to do any lattice work on top. Not to mention it tastes absolutely amazing and perfect for Fall.
If you're looking for other crumble recipes you should try my peach mango crumble pie, my apple strawberry crumble or my blackberry and apple crumble.
WHY YOU WILL LOVE THIS
EASY TO MAKE: I love making tarts when I don't want to put all the effort into a pie. They're a lot less work with the same great taste.
SWEET & TART: The tartness of the apples pairs so well with the sweetness from the crust and topping.
CRUMBLE TOP: This buttery, sugary top is so good. I want to put it on everything.
INGREDIENT NOTES
- BUTTER: Make sure butter is room temperature for the crust.
- EGG: Make sure egg is room temperature.
- APPLES: I like to use a mix of apples for different tastes and textures. Pink lady, honey crisp, envy and granny smith are my favorites.
- LEMON: This is to help the apples from browning and to bring out the flavor in the apples.
- BROWN SUGAR: I love using dark brown sugar in this, but light is fine also.
- FLOUR: If you have a scale weighing your flour is best, if not, lightly spoon it into the measuring cup.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by making the tart crust. In a medium bowl mix together butter and sugar. Add egg and mix again. Add salt, cinnamon and flour and mix til combined. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
STEP TWO: On a floured surface roll tart dough into a large circle, this dough is very forgiving, so don't stress if it breaks a bit, just push it back together. Move dough into a 9" tart pan and trim off at the top of the pan (I like to just run my fingers over it). Place in the freezer for at least 15 minutes while making apple filling and crumble top.
STEP THREE: Make the Filling: Peel and cut apples into very thin slices. Add apple to a large bowl. Add juice from half a lemon and toss apples. Add brown sugar, flour, cinnamon, nutmeg, cloves and salt. Toss together gently until all of the fruit is covered with sugar mixture. Set aside while you make the crumble topping.
STEP FOUR: Make the Topping: In a bowl, combine flour, sugar, cinnamon and salt. Add melted butter and mix until incorporated, I like to use a fork to get it all together.
STEP FIVE: Take tart crust out of the freezer. Lay apples inside, trying to push into place so that there isn't much space in-between. Place crumble in smaller and large clumps on top of apple filling. I like to press it all down so I'm certain it will stick.
STEP SIX: Place tart pan on a cookie sheet so no crumble falls, or liquid seeps into the oven. Bake for 40-50 minutes, or until topping becomes golden brown. Allow to cool completely before serving. This will take about 6 hours.
EXPERT BAKING TIPS
Cutting the apples very thin helps to ensure that they cook up properly, and also helps to layer them closer together which means you won't have empty space once you cut in after baking.
Make sure to place your tart pan on a baking sheet so that any juice doesn't seep out from the open bottom, and any crumble pieces don't fall to the bottom of the oven when baking.
FAQ
Yes, this would be fine cooked in a pie plate instead. Keep in mind a tart pan is not as deep, so don't use a deep dish.
Yes, this would be great with a graham cracker or biscoff cookie crust as well.
Yes, you would need to sub gluten free flour in all of the layers.
STORING
This apple crumble tart will remain fresh for up to 5 days if stored in the fridge. Cover with plastic wrap, or in an airtight container. This can also be stored in the freezer for up to 3 months.
OTHER APPLE DESSERTS TO TRY
Cinnamon Rolls with Apple Pie Filling
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Apple Crumble Tart
Ingredients
Cinnamon Cookie Crust:
- ½ cup butter room temp
- ⅓ cup granulated sugar
- 1 large egg room temp
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1½ cups all-purpose flour
Apple Filling:
- 4 large apples peeled and sliced thin
- 1-2 tablespoon lemon juice half a lemon
- ¼ cup dark or light brown sugar
- 2 tablespoon flour
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
Crumble Top:
- ⅔ cup all-purpose flour
- ½ cup dark or light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoon butter melted and cooled
Instructions
- Start by making the tart crust. In a medium bowl mix together butter and sugar. Add egg and mix again. Add salt, cinnamon and flour and mix til combined. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
- On a floured surface roll tart dough into a large circle, this dough is very forgiving, so don't stress if it breaks a bit. Move dough into a 9" tart pan and trim off at the top of the pan (I like to just run my fingers over it). Place in the freezer for at least 15 minutes while making apple filling and crumble top.
- Preheat oven to 350 F.
- Make the Filling: Peel and cut apples into very thin slices. Add apple to a large bowl. Add juice from half a lemon and toss apples. Add brown sugar, flour, cinnamon, nutmeg, cloves and salt. Toss together gently until all of the fruit is covered with sugar mixture. Set aside while you make the crumble topping.
- Make the Topping: In a bowl, combine flour, sugar, cinnamon and salt. Add melted butter and mix until incorporated, I like to use a fork to get it all together.
- Take tart crust out of the freezer. Lay apples inside, trying to push into place so that there isn't much space in-between. Place crumble in smaller and large clumps on top of apple filling. I like to press it all down so I'm certain it will stick.
- Place tart pan on a cookie sheet so no crumble falls, or liquid seeps into the oven. Bake for 40-50 minutes, or until topping becomes golden brown. Allow to cool completely before serving. This will take about 6 hours.
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