If apple pie and apple crumble decided to become one, this would be the resulting dessert. This Apple Crumble Tart is made from a crumbly buttery pastry filled with a deliciously spiced apple center. And the best part? It can be sliced into beautiful wedges!
Apple desserts are a huge winner in my house and this one is really easy to make. This tart is the perfect dessert for an after-dinner treat or a weekend get-together, although sharing might be difficult!
If you love tart recipes, try out this recipe for a traditional South African Milktart or this recipe for a Mulberry Pie.
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Ingredients
You will need the ingredients listed below for this easy recipe. As always make sure you are using fresh room temperature ingredients, even for this pastry recipe.
- Unsalted butter
- Sunflower oil
- Granulated white sugar
- Light brown sugar
- Extra-large eggs
- Cake flour
- Salt
- Baking powder
- Vanilla extract
- Green apples
- Lemon juice
- Dried cranberries
- Ground cinnamon
- Ground cloves
- Cornflour
- Cold water
Sunflower oil – if you can’t find sunflower oil, choose a neutral-tasting vegetable oil substitute like canola oil.
Green apples – I don’t really like red apples! So, I always use green tart apples when baking. For this recipe, I used Granny Smiths and they worked wonderfully. Other apple variations you can try are Pink Lady or Honey Crisp. You want to choose a firm flesh apple that will hold its shape during cooking and baking. I recommend using fresh apples not tinned apples.
Dried cranberries – apples and cranberries are such a great combination but if you don’t have access to dried cranberries you can choose to use sultanas or raisins instead, or even leave out the dried fruit.
See the recipe card for quantities.
Instructions
There are. Two sections to this apple crumble recipe. First, you will make the crunchy crumble pastry, and second the apple pie filling.
Instructions for pastry
STEP 1: Cream oil, butter, and sugar. Add the oil, butter, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light in color and well creamed—about 2 to 3 minutes.
STEP 2: Add the eggs. With the motor of the mixer running add the eggs one at a time. Allow the first egg to mix thoroughly before adding the second. Scrape down the sides of the bowl and mix again. Beat until well combined.
STEP 3: Add dry ingredients. Sift together the flour, baking powder, and salt. Add this to the egg and sugar mixture at once and beat at low speed until the dough is just combined.
STEP 4: Divide and refrigerate. Dive the dough into two balls and wrap each one in plastic wrap. Place them into the fridge to firm up until needed.
Instructions for apple filling
STEP 1: Melt sugar and diced butter. In a large pot set over medium-low heat, add the butter and sugar. Allow the butter and sugar to melt slowly.
STEP 2: Add the apples, lemon juice, cranberries, and spices. Peel and cube the apples into chunks about 2.5cm (1inch) thick. Add the prepared apples, lemon juice, cranberries, salt, cinnamon, and cloves to the pot, and allow them to soften slightly for 5 minutes. Do not overcook them.
STEP 3: Add corn flour and cool. Combine the corn flour and water together in a small bowl. Add this mixture to the apple filling and mix well. Allow the corn flour mixture to thicken up the apple filling, this takes about 3 to 5 minutes. Remove the pot from the stove and allow the mixture to cool slightly.
Assembly
STEP 1: Assembly. Brush a loose bottom tart pan with melted butter and grate one disc of pastry into the base of the tart. Press the pastry with your fingertips to create a tart shell. Making sure it is even on the bottom and sides of the tart pan. Fill the tart shell with the cooled apple mixture and grate the second disc of pastry over the top of the apple mixture.
STEP 2: Bake. Bake the apple crumble tart in a preheated oven for 40 to 45 minutes or until the top of the tart is light golden brown. Remove the tart from the oven and allow it to cool in the pie pan for about an hour. Remove the tart from the tin and place it onto a serving plate, dust with icing sugar and serve it with ice cream or cream.
Hint: do not overcook the apples on the stove. You want the apples to keep their shape but be a little soft. Remember they will soften further in the oven.
Variations
If you cannot find dried cranberries, you can use other dried fruits like raisins or sultanas in the same way.
Equipment
You will need a 24cm (9 inch) diameter tart tin with a removable bottom and fluted edge. To make the pastry I recommend using a stand or hand-held electric mixer, however, you can also make this pastry in a food processor.
Storage
Store any leftover apple crumble pie in an airtight container at room temperature. The tart will keep for about 3 to 4 days.
To freeze the tart, wrap it in plastic wrap and place it in the freezer. It will keep for about 2 months. Let it thaw overnight in the fridge before reheating it in the oven before serving.
Top tip
- Use firm great tasting apples for this recipe.
- Use an oven thermometer to test the oven temperature before baking
- Do not overcook the apples on the stovetop.
- Allow the pastry to chill slightly in the fridge before grating it, this makes it easier to handle.
- The tart is done baking when the top of the crumble is golden in color.
- Do not remove the tart from its tin too early, otherwise, the tart may crumble.
This apple tart recipe is a must-make, its delicious apple filling and crisp crumble topping make it a dessert winner, especially when served with a scoop of vanilla ice cream. Please let me know if you give this family favorite a try by commenting below and getting in touch on social @with_love_kitty
I love hearing about how your bakes turned out and who you made them for!
Happy Baking
With Love,
Kitty
📖 Recipe
Apple Crumble Tart
Equipment
- 1x 24cm (9 inch) diameter loose bottom tart tin
Ingredients
Crumble Pastry
- 180 grams unsalted butter
- 70 grams white sugar
- 45 ml sunflower oil
- 2 extra-large eggs
- 360 grams cake flour
- 1 tbsp baking powder
- ½ teaspoon salt
Apple Filling
- 850 grams apples, peeled and cubed
- 70 grams unsalted butter
- 170 grams light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 60 ml lemon juice
- 65 grams dried cranberries
- 1½ tbsp cornflour
- 40 ml cold water
Instructions
Crumble Pastry
- Preheat the oven to 180°C (350°F) and brush a loose bottom tart pan with melted butter.
- Add the oil, butter, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light in color and well creamed—about 2 to 3 minutes.
- With the motor of the mixer running add the eggs one at a time. Allow the first egg to mix thoroughly before adding the second. Scrape down the sides of the bowl and mix again. Beat until well combined.
- Sift together the flour, baking powder, and salt. Add this to the egg and sugar mixture at once and beat at low speed until the dough is just combined.
- Dive the dough into two balls and wrap each one in plastic wrap. Place them into the fridge to firm up until needed.
Apple Filling
- In a large pot set over medium-low heat, add the butter and sugar. Allow the butter and sugar to melt slowly.
- Peel and cube the apples into chunks about 2.5cm (1inch) thick. Add the prepared apples, lemon juice, cranberries, salt, cinnamon, and cloves to the pot, and allow them to soften slightly for 5 minutes. Do not overcook them.
- Combine the corn flour and water together in a small bowl. Add this mixture to the apple filling and mix well. Allow the corn flour mixture to thicken up the apple filling, this takes about 3 to 5 minutes. Remove the pot from the stove and allow the mixture to cool slightly.
- Grate one disc of the chilled pastry into the base of the tart tin. Press the pastry with your fingertips to create a tart shell. Making sure it is even on the bottom and sides of the tart pan.
- Fill the tart shell with the cooled apple mixture and grate the second disc of pastry over the top of the apple mixture.
- Bake the apple crumble tart in a preheated oven for 40 to 45 minutes or until the top of the tart is light golden brown. Remove the tart from the oven and allow it to cool in the pie pan for about an hour. Dust with icing sugar and serve it with ice cream or cream.
FAQ
To freeze the tart, wrap it in plastic wrap and place it in the freezer. It will keep for about 2 months. Let it thaw overnight in the fridge before reheating it in the oven before serving.
This comes down to personal preference but yes, a warm apple crumble tart served with cold ice cream is the best way to enjoy this dessert. Warm up the tart in a preheated oven for a few minutes or in an air fryer. Do not overheat.
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