Apple Crumble Tarts

5 from 1 vote

This Apple Crumble recipe is for delicious apple tarts made from a buttery crumble pastry and spiced apple filling. Serve these mini tarts with caramel sauce and vanilla ice cream for the ultimate dessert.

Prep Time1 30

Cook Time40

Course: Pies & Tarts

Cuisine: American

Servings: tarts

Calories: 746kcal

Author: Cat Spiller

Equipment

8x loose bottom mini tart tins

Ingredients

Pastry

200 g unsalted butter
100 g castor sugar
1 egg extra large
1 egg yolk extra large
1 teaspoon vanilla extract
½ teaspoon salt
350 g cake flour

Caramel Sauce

100 g sugar white granulated
60 ml heavy cream
80 g unsalted butter
½ teaspoon salt
½ teaspoon vanilla extract

Apple Filling

850 g green apples
70 g unsalted butter
150 g light brown sugar
½ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
60 ml lemon juice
1½ tablespoon cornflour
40 ml water

Metric - US Customary

Instructions

Pastry

Add the butter and sugar to a food processor. Pulse until the mixture is well combined and homogenous.
First, add the whole egg to the creamed mixture with the food processor running, and pulse until combined. Then add the egg yolk and vanilla and pulse again.
Sift together the flour and salt and add this flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
Remove the dough from the bowl, cover it in a sheet of plastic wrap, and refrigerate for an hour.
Preheat the oven to 170°C (340°F) and brush 8 mini tart tins with melted butter.
Remove the chilled dough from the fridge and roll it out on a lightly floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
Cut discs of the rolled pastry slightly larger than the tart tins, place these pastry discs into the buttered tart tins, and use your fingertips to gently press the pastry into the base of the tin and up the sides of the tins.
Line each pastry tin with parchment paper and fill this with uncooked rice or pie weights. Place the tins onto a cookie sheet pan and blind bake the shells in a preheated oven for 15 minutes until a light golden brown. Set aside.

Caramel Sauce

Add the sugar to a medium-sized saucepan set over medium-high heat.
Whisk continuously until the sugar has melted. Once melted, stop whisking and allow the sugar to turn a light amber color. Be careful not to burn the sugar.
When amber in color, remove the sugar from the heat and add the cream, whisk until incorporated.
Slowly add the cubed butter to the caramel, one at a time, whisking as you go. Once all the butter has been added, continue to whisk until it has all melted.
Add the salt and vanilla to the caramel and whisk to combine. Pour the caramel into a glass jar and allow the caramel to cool to room temperature.

Apple Filling

In a large pot set over medium heat, add the butter and sugar. Allow the butter and sugar to melt slowly.
Peel and slice the apples. Add the prepared apple slices, lemon juice, 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 stovetop and allow the mixture to cool slightly.
Fill each blind-baked tart shell with apple pie filling. Then grate the remaining pastry over the top of the apple filling.
Bake the tarts in a preheated oven at 170°C (340°F) for about 20 minutes or until the tops of the tarts are golden brown. Remove the tarts from the oven and allow them to cool in their tins for 20 minutes before removing them and placing them onto a wire rack.
Place each pie on a serving plate and serve it with a dollop of vanilla ice cream and a drizzle of homemade caramel sauce. You can also choose to dust the tarts with icing sugar and serve them plain if you'd prefer.

Nutrition