Apple Crumble Tart Recipes

SIMPLE APPLE CRUMBLE TART

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.

BEST EVER APPLE CRUMBLE TART

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.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

APPLE CREAM CRUMBLE TART

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.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
• Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
• Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

APPLE CRUMBLE TARTS

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 -- .

Steps:

• In a small bowl, cream the butter. Add the salt.
• Add in the beaten egg. Mix well.
• In a bigger bowl, make a well with the flour and put the egg/butter mix in the middle.
• Fold in the flour to incorporate the mixture and flour. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour.
• Repeat this gesture until your dough is smooth and keeps together.
• Set aside in the fridge for 20 minutes. Preheat the oven at 400F.
• Roll the dough on a lightly floured surface. Roll the dough thinly but thick enough so it does not break and place one big mold.
• Peel the apples and cut them in rough cubes.
• Spread the jam on the pie crust.
• Add all the apples in the mold where you put your pie crust.
• In a bowl, pour the almond powder, sugar and flour. Mix well.
• Add the butter, mix again using your hands until it crumbles.
• Pour it all on your apples and let it fall in between the apples. It will look tall but it will reduce at baking.
• Bake for 25 minutes or until the crumble and the edge of the crust are golden.

DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING

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.

APPLE CRUMBLE

Steps:

• Preheat oven to 375°F. Brush a 2-quart baking dish with unsalted butter. In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish.
• In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling. Bake until center is bubbling, about 1 hour; if top darkens, tent with foil. Let cool 20 minutes; serve with ice cream.

LINQUENDA'S APPLE CRUMBLE TART

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.

APPLE CRISP TART

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.

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.