Apple Crumble Tart

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20 min
45 min
Apple Crumble Tart

Long process, but well worth it.

Original recipe here


Shortcrust pastry

- 190 g All-purpose flour

- 113 g Unsalted butter

- 1/4 tsp salt

- 1/4 cup sugar

- 1 Egg yolk

- 4 tbsp chilled water

- 1/2tsp Vanilla extract

Apple Filling

- 6-8 Apples chopped

- 2 tbsp Lemon juice

- 1/2 cup sugar

- 1 tsp Cinnamon

- 1 tsp Nutmeg

- 1/2 tsp Salt

- 2 tbsp All-purpose flour

Crumble topping

- 190 g All-purpose flour

- 1/2 cup Butter

- 1/4 cup Brown sugar

- 1/4 cup White sugar

- 1/2 tsp cinnamon

- 1/4 tsp salt



1. In a bowl of a stand mixerwith 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 air to the dough.

2. 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. 

3. 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.

4. 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 panPro 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.

5. 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.

Apple Pie Filling

1. Preheat oven at 375°F/ 190°C / Gas Mark 5

2. Peel, core, and chop apples into small slices about 1/8 inch Pro 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

3. 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.

4. 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.

Crumble Top

1. In the same food processor add the flour, salt, sugar, and chilled cubed butter. Pulse until it is large breadcrumb consistency Pro 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

2. Spread the crumble over the apples – making sure it coats the entire tart evenly.


1. Bake the crumble tart in the preheated oven for about 45 to 50 minutes or until the crumble on top looks lightly golden.

2. If the crumble on top starts to get too brown – tent with a piece of aluminum foil. Pro tip – if the edges of the tart get too dark you can use a foil or pie shield to tent it.

3. 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.


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