Apple Crumble Tart
This Apple Crumble Tart is made from a crumbly buttery pastry filled with a deliciously spiced apple filling. A must-try dessert recipe for your next dinner party!
Servings: 8 slices
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.
