SIMPLE APPLE CRUMBLE TART
This Simple Apple Crumble Tart is seriously the easiest and coziest dessert recipe ever! Warm apples and a crunchy crumble topping - it doesn't get much better than that!
Provided by Shelly
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°
- Line 9″-10″ tart pan with crust, pinching along the rim to form the crust. Pile the sliced apples in the crust evenly. Mix the brown sugar and cinnamon together and sprinkle on top of apples.
- In another bowl using a pastry cutter or fork cut the cold butter, brown sugar and flour together until it forms a coarse sand consistency. Then using your hands form the mixture into larger crumbs. Sprinkle that on top of cinnamon/sugar mixture.
- Bake for 40-45 minutes until top is lightly browned and the crust is golden.
- Allow to cool before slicing.
Nutrition Facts : Calories 295 calories, Sugar 44 g, Sodium 49.9 mg, Fat 7.9 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 57.3 g, Fiber 3.7 g, Protein 1.6 g, Cholesterol 17.4 mg
BEST EVER APPLE CRUMBLE TART
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.
Provided by Veena Azmanov
Time 1h5m
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 511 kcal, Carbohydrate 77 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 76 mg, Sodium 355 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving
TART APPLE-CRANBERRY CRUMBLE
The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
Provided by Chef Shelley Pogue
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a shallow, 2- to 3-quart baking pan.
- Combine apples, cranberries, 2 cups white sugar, and brown sugar in the prepared baking pan. Drizzle brandy over the mixture.
- Combine rolled oats, flour, almonds, walnuts, and 1/4 white sugar in a bowl and toss together. Sprinkle mixture evenly over apples in the baking pan to keep it from burning and allow it to cook evenly. Place pats of butter on top to help with the browning process and give flavor.
- Bake in the preheated oven 15 minutes. Turn baking pan around in the oven to ensure the crumble cooks evenly. Continue baking until lightly browned, 15 to 30 minutes more.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 86.4 g, Cholesterol 36.6 mg, Fat 20.9 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 105.2 mg, Sugar 69.1 g
APPLE CREAM CRUMBLE TART
Ideal for fall, this tart has a pastry crust that encases a cream cheese layer topped with fresh apples and a cinnamon-scented pecan streusel.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield Makes 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removable bottom with pastry. Trim edge of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
- Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
- Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
APPLE CRUMB TART WITH CINNAMON CREAM
I love homemade apple pie but don't always have time to make it. For a fabulous shortcut, use a cookie mix and precooked apples. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping., Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°., In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes., For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.
Nutrition Facts : Calories 360 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 163mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH APPLE TARTS
These tarts are easy to make and bake. White sugar may be used in place of brown sugar.
Provided by Punkin
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
- While the dough is chilling, prepare the apple filling.
- In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
- Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
- Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
- Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g
APPLE CRUMBLE TARTS
I got this recipe in Betty Crockers cookbook, a reprint actually, that was from a very old book. It was for a pie and I only had 12 tarts so I changed it and modified it and yum yum....we had them for Ukranian Christmas dessert and my husband and son told me to write it down before I forget what I did....so enjoy please...
Provided by shelleyducharme
Categories Dessert
Time 35m
Yield 12 tarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- pre heat oven to 375.
- peel and dice apples, put into bowl.
- mix next 3 ingredients together and pour over apples and stir well.
- fill uncooked tart shells high and place on cookie sheet.
- combine next 3 ingredients and crumble over filled tarts.
- sprinkle with chopped walnuts.
- bake for 20-25 minutes or until nicely browned.
- remove and place on wire racks
- serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .
APPLE CRUMB TARTS
Steps:
- Preheat oven to 350°F and grease 2 (9-inch) tart pans with removable bottoms.
- Make shortbread crusts:
- Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.
- Prepare filling while crusts are baking:
- Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.
- Assemble and bake tarts:
- Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.
- Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.
APPLE CRISP TART
The crumb topping gives this apple tart a delightfully sweet crunch in every bite. I like to make it year-round, but it's especially good in fall when fresh apples are at their best. --Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough forms a ball., Press dough onto the bottom and up the sides of a 12-in. fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices., For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 350° for 50-60 minutes or until apples are tender. Serve warm or cold.
Nutrition Facts :
DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING
Categories Food Processor Fruit Dessert Bake Thanksgiving Vegetarian Back to School Apple Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Make filling:
- In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.) Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
- Make topping:
- Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.
- Make pastry dough when filling and topping are done:
- Preheat oven to 375°F.
- Cut butter into 1/2-inch pieces. In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
- Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Line shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
- Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes, or until topping is golden. Cool tart in pan on a rack. Tart may be made 1 day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.
- Serve tart with whipped cream or ice cream.
LINQUENDA'S APPLE CRUMBLE TART
I made this to take to a friends party, and it was so well-received that I thought that I'd post it. Its an old recipe that I saved from a magazine many years ago, Your Family, August 1991. very simple, and fail-proof! I use butter, and brown sugar, personal taste. Granny Smith apples are a tart green cooking apple.
Provided by Karen Elizabeth
Categories Pie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Crust.
- Rub butter into sifted dry ingredients.
- Add egg, knead into a soft dough.
- Refrigerate 15 minutes.
- Roll out half the pastry, line base and sides of a 210 mm diameter pie dish. (I use a glass pie dish, and don't actually roll out the pastry, I just press it into the dish).
- Chill remaining pastry for another 10 - 15 minutes.
- (You can put the pie dish in the fridge too.).
- Filling.
- Place all ingredients into a pot, cook over a medium heat for 30 minutes, stirring from time to time, until apples are soft.
- Remove spices, spoon into prepared shell.
- To complete.
- Grate remaining dough over Filling.
- Bake at 180 C, for 25 minutes, or until crust is golden brown.
- Serve warm or cold.
Nutrition Facts : Calories 269.7, Fat 11, SaturatedFat 6.6, Cholesterol 47.9, Sodium 152.8, Carbohydrate 40.8, Fiber 2.7, Sugar 18.7, Protein 3.5
APPLE CRUMBLE PIE
Filled with three different varieties of apples, this apple pie has next-level texture and flavor. A simple mix of butter, brown sugar, flour, and oats creates a topping with sublime texture and crunch.
Provided by Sarah Carey
Categories Pie & Tarts Recipes
Time 11h45m
Yield Makes one 9-inch pie
Number Of Ingredients 18
Steps:
- For the Filling: In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.
- Stir flour into macerated apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.
- For the Crust: Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Trim overhang to 1 inch, fold edges under, and crimp as desired. Brush edges of crust with egg and fill with apple mixture; refrigerate for 15 minutes (to help crust hold its shape in the oven).
- For the Topping: In a medium bowl with an electric mixer, beat butter, brown sugar, baking powder, and salt until light and creamy, about 2 minutes. Add flour and oats and beat to combine.
- Crumble topping over filling and bake for 20 minutes. Reduce oven temperature to 375°F and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.
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