Apple Tart Crumble

This easy-to-make apple tart crumble will be an instant favorite with its soft pastry-like crust and sweet apple filling.

5 from 2 votes

Prep Time 30

Cook Time 1

Setting Time 30

Total Time 2

Course Dessert

Cuisine American

Servings Slices

Calories 485 kcal

Equipment

Ingredients

For the Pastry Crust:

For the Apple Filling:

For the Crumb Topping:

Instructions

Process the flour, powdered sugar, and salt in a food processor for a few seconds until combined.
Add the COLD butter and pulse until the flour mixture becomes crumbly, about 10-15 pulses. Then, add the egg and vanilla extract and pulse until the dough starts clumping together, about 10-15 seconds.
Turn dough onto a lightly floured surface and form it into a ball. Flatten the ball with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for 30 minutes.
Remove the dough from the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Use a rolling pin to roll the dough on a lightly floured surface with a rolling pin into a 11” tart pan with a removable bottom, pressing until the dough is smooth.
With a sharp knife, trim the edges of the pastry to fit the pan.

Toss the apple slices in a large bowl with lemon juice, vanilla extract, brown sugar, and ground cinnamon.
Arrange the apple slices in groups and set them into the crust.
Then, combine the brown sugar, cinnamon, flour, and melted butter in a small bowl. Sprinkle the crumb topping around the outside of the tart.
Bake until crust is golden and apples are tender, for about 1 hour.
Brush with melted preserves and let it cool slightly before serving.

Notes

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.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

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