Fans of apple pie, this apple tart crumble recipe is for you! The easy-to-make tart will become an instant favorite with its soft pastry-like crust and sweet apple filling. Make this easy dessert recipe just because, or feature it on your holiday table. For more apple desserts, try keto apple crisp or sip on an apple crisp macchiato that tastes like a caramel apple in a cup!
What’s an Apple Crumble Tart?
An apple tart crumble is the perfect hybrid dessert, combining elements of a classic fruit tart and the ever-popular apple crumble. It starts with a sweet pastry tart, filled to the brim with softened apples cooked down with sugar, cinnamon, and a splash of lemon juice to make an apple pie-inspired fruit filling topped with brown sugar and cinnamon crumble.
Key Ingredients
- Tart Crust: Create a buttery pastry crust using all-purpose flour, powdered sugar (or white sugar), sea salt, COLD butter, eggs, and a splash of vanilla extract.
- Apples: I pile the sliced apples in groups because I like the way they look, especially with the homemade crumble framing the apples. If you’re short on time, you can skip that step and simply use the apples to fill the tart crust however you like.
What are the best apples for an apple tart?
You can use any of apple you want to make the crumble, but I recommend Gala, Honeycrisp, Ida Red, Northern Spy Pink, or Pink Lady apples for the best results. I also love pairing Granny Smith apples with a sweeter apple for a more complex flavor.
- Filling: Toss the fresh apples with lemon juice, vanilla extract, brown sugar, and ground cinnamon to make the filling.
- Crumble: Make a sweet apple crumble using brown sugar, ground cinnamon, a little all-purpose flour, and melted butter.
- Preserves or Jam: This is optional, but brushing the apples with melted preserves or jam gives the dessert a glossy, beautiful finish.
Additions and Substitutions
- Experiment with mix-ins. Mix the apples with fruit like pears, or try adding freshly minced ginger or ground nutmeg to the filling.
Equipment
Make this apple tart recipe using an 11-inch fluted tart pan with a removable bottom. The removable bottom is not absolutely necessary, but it makes it easier to keep the crust intact. If you don’t have one, a pie dish works. It just won’t have that classic tart shape.
How to Make Apple Tart Crumble
The full recipe with measurements is in the recipe card below.
Prepare the Pastry Crust
Step 1: Combine flour, powdered sugar, and salt in a food processor for a few seconds. Add the COLD butter and pulse (do not run) until the flour mixture becomes crumbly, about 15-20 pulses.
Step 2: Add the eggs and vanilla extract and process on low for 10-15 seconds until the dough starts clumping.
Step 3: Turn dough onto a lightly floured surface and use clean hands to form it into a ball. Flatten the ball to form a thick disc. Wrap it with plastic wrap and refrigerate for 30 minutes.
Step 4: Take the dough out of the fridge and let it sit on the counter to soften slightly before rolling. Use a rolling pin to roll out the dough.
Step 5: Gently press the rolled-out dough into the tart pan with a removable bottom. Then, use a sharp knife to trim the edges of the pastry to fit the pan.
Make the Apple Tart
Step 1: Preheat the oven to 350℉ (177℃). Core and thinly slice the apples and toss them in a large bowl with lemon juice, vanilla extract, brown sugar, and ground cinnamon.
Step 2: Arrange the apple slices into groups in the pastry crust.
Step 3: Use a fork to combine the brown sugar, cinnamon, flour, and melted butter in a small bowl. Sprinkle the crumb topping around the edges of the tart to create a crumble border.
Expert Tips
- Use COLD butter cut into small pieces and work it into the flour mixture to create a crumbly texture.
- When processing the dough, it should be crumbly with large clumps. If you press the dough between your thumbs, it should stick without being crumbly.
- Flatten the dough into a disc to chill faster and reduce waiting time. Since the pastry dough is more delicate, it should chill before rolling. And keeping the pastry dough chilled will also prevent the dough from shrinking as it bakes.
- Roll the dough onto the rolling pin to help you load it into the tart tin without the crust falling apart. Another option is to roll the pastry dough onto parchment paper and slide it carefully into the tin.
- Toss the apples in lemon juice to prevent browning and slice them into ⅛ -inch slices to ensure they cook evenly and at the same rate as the crust and the crumble.
- If you notice liquid escaping from the bottom of the tart pan, place the pan onto a baking sheet so the liquids don’t seep out of the bottom and into the oven.
If you enjoy apple tart crumble, try more holiday recipes!
Serving Suggestions
Apple tart crumble is a perfect dessert for fall. Sweet and tart apples complement the warm brown sugar and cinnamon flavor of the pastry crust and crumb. I enjoy the streusel topping on the apple tart crumble, but here are some topping ideas to take the dessert to the next level.
- Caramel Sauce: A drizzle of caramel or butterscotch sauce pairs perfectly with the warmth of the apple filling.
- Vanilla Ice Cream: Serve each slice with a scoop of vanilla ice cream.
- Cream: Top the tart with a small scoop of whipped cream, crème fraîche, or Greek yogurt.
- Lemon Zest: Brighten the tart with a shaving of fresh lemon zest.
- Maple Glaze: Combine maple syrup with powdered sugar to make a glaze. Drizzle the sauce over the top.
What To Do With Leftovers
- Storage: Store the tart at room temperature for two days, or wrap it in parchment paper and keep it in an airtight container in the refrigerator for up to a week.
- Freeze: Let the tart cool completely, then wrap it with parchment paper and store it in a freezer-safe container or bag. Apple tart crumble freezes for one month. A note on the dough: If you don’t plan on using it immediately for a tart, you can refrigerate it for up to three days or freeze it for up to a month. Frozen dough is less prone to shrinking while baking.
- Thaw: Defrost the tart in the refrigerator overnight.
Frequently Asked Questions
What is the difference between apple tart and apple crumble?
The main difference between an apple tart and an apple crumble is that an apple tart has a pastry crust bottom made in a tart pan and baked with the apple filling. Apple crumbles skip the tart shell and tops the apple slices with a sweet streusel crumble topping in a crispy layer over the fruit. We combine the best of both worlds to make apple tart crumble.
Do I need to prebake the crust?
You can partially blind-bake the crust if you want to, but it’s not required. The apple filling takes a while to become tender, so in my experience, the baking time is long enough to cook the filling and the crust.
Should you peel the apples beforehand?
Whether or not to peel the apples beforehand is a matter of preference. If you don’t like the texture, use a vegetable peeler to remove the skin. However, I don’t mind the taste or texture of the apples, so I leave them on. I also love how the apples look with the skin on in the final presentation.
More Delicious Desserts:
Apple Tart Crumble
- Small Bowl
- 1¼ cups all-purpose flour
- ½ cup powdered sugar or ¼ cup white sugar
- ¼ teaspoon salt
- 1 stick cold butter, cut into cubes
- 1 large egg
- ½ teaspoon vanilla extract
- 5 apples peeled, cored, and sliced into 1/8 inch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons preserves or jam, melted
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¾ cups all-purpose flour
- ⅓ cup butter, melted
- Combine flour, powdered sugar, and salt in a food processor for a few seconds. Add the COLD butter and pulse (do not run) until the flour mixture becomes crumbly, about 15-20 pulses.
- Add the eggs and vanilla extract and process on low for 10-15 seconds until the dough starts clumping.
- Turn dough onto a lightly floured surface and use clean hands to form it into a ball. Flatten the ball to form a thick disc. Wrap it with plastic wrap and refrigerate for 30 minutes.
- Take the dough out of the fridge and let it sit on the counter to soften slightly before rolling. Use a rolling pin to roll out the dough.
- Gently press the rolled-out dough into the tart pan with a removable bottom. Then, use a sharp knife to trim the edges of the pastry to fit the pan.
- Preheat the oven to 350℉ (177℃). Core and thinly slice the apples and toss them in a large bowl with lemon juice, vanilla extract, brown sugar, and ground cinnamon.
- Arrange the apple slices into groups in the pastry crust.
- Use a fork to combine the brown sugar, cinnamon, flour, and melted butter in a small bowl. Sprinkle the crumb topping around the edges of the tart to create a crumble border.
- Use COLD butter cut into small pieces and work it into the flour mixture to create a crumbly texture.
- When processing the dough, it should be crumbly with large clumps. If you press the dough between your thumbs, it should stick without being crumbly.
- Flatten the dough into a disc to chill faster and reduce waiting time. Since the pastry dough is more delicate, it should chill before rolling. And keeping the pastry dough chilled will also prevent the dough from shrinking as it bakes.
- Roll the dough onto the rolling pin to help you load it into the tart tin without the crust falling apart. Another option is to roll the pastry dough onto parchment paper and slide it carefully into the tin.
- Toss the apples in lemon juice to prevent browning and slice them into ⅛-inch slices to ensure they cook evenly and at the same rate as the crust and the crumble.
If you notice liquid escaping from the bottom of the tart pan, place the pan onto a baking sheet so the liquids don’t seep out of the bottom and into the oven.