Yields 4
Apple crumble in a tart shell makes me really happy, I have a base to soak up all that gooey delicious apple sauce. This is a hot dessert so I like to serve it with something cold to create a contrast. I make it often and change up the pairings, so you could go with ice cream, creme anglaise, caramel sauce, mixed berry coulis or a combination. I have chosen this short crust pastry because it will not go soggy with the wet filling of apples and juices. This dessert can be made ahead and reheated easily in the oven, if this is the plan, do not remove from the tart pan till after reheating. I used 4½ inch removable bottom tart pans. Enjoy!
1 hr, 20 Prep Time
25 minCook Time
1 hr, 45 Total Time
Save RecipeIngredients
- 200g flour
- 100g unsalted butter (cold)
- 20g sugar
- 1 egg
- 90g Flour
- 90g Almond powder/flour/meal
- 45g Brown sugar
- 45g Granulated sugar
- 90g Unsalted butter
- 3g Salt
- Cinnamon powder (a pinch)
- 4 Green apples; peeled, cored and cubed.
- Juice of 1-2 lemons (about 2 tablespoons or as required)
- 120g granulated sugar
- 60g unsalted butter
- Salt (a pinch, optional)
- ⅛ teaspoon Cinnamon powder
Instructions
- Cut butter into little cubes and rub it into the flour and sugar in a bowl, until it resembles bread crumbs. Do not over work it.
- Add the egg to the mixture and knead lightly till it is well combined and you have a smooth dough.
- Flatten into a disc, wrap with cling film and refrigerate for about an hour.
- For the crumble, combine all the ingredient into a large bowl and start pressing in with the tips of your finger. The ingredients should be well combined with not visible lumps of butter. This is supposed to be lumpy and crumbly, do not try to smoothen it. Cover and set aside in the refrigerator.
- On a lightly floured surface, roll out the tart dough and line the tart shells. Return tart shells to the refrigerator for 20 minutes
- Preheat the oven to 180C
- For the apple filling, melt butter in a pan and add apples and sugar. Cook on medium heat until apples are slightly caramelized. Do not overcook apples about 6-7 minutes should do. Season with salt and cinnamon and add lemon juice. Set aside.
- Dock the tart shells thoroughly with a fork (see photo), this prevents it from popping up in the oven. Bake tart shells for about 12 minutes. Set on cooling rack.
- Fill the cooled tart shells with the apple mixture and completely cover the apples with the crumble.
- Bake in the oven for about 20 minutes. Check at 10 minutes, if your crumble is taking on colour too quickly, reduce oven temperature by 20 degrees.
- Serve with crème anglaise/vanilla ice cream and/or caramel sauce/berry coulis. Endless possibilities. Enjoy!
Notes
During blind baking, if your tart starts to pop up, open the oven and push it down with a spoon. You can also use pie weight during the blind baking stage to hold the tart down.
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