Indulge in the comforting flavours of autumn with this simple Apple Crumble Tart recipe, where a store-bought shortcrust pastry forms a crisp shell that cradles the perfect combination of tart apples and warming spices. This apple crumble tart is a delightful way to savour the essence of the season in every sweet and spiced forkful...
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We love apple crumble! So much so that we try and incorporate elements of it into various other bakes, like Apple Crumble Cheesecake, Apple Crumble Traybake, and Apple and Blueberry Crumble (or Apple & Cherry Crumble)! And this apple crumble tart is just another way to have more of that golden brown crisp crumble topping in our lives...
Apple Crumble Tart With A Few Shortcuts
Tarts can be quite a lengthy process to make, but we've taken a few shortcuts to make this Apple Tart the perfect dessert for busier autumn afternoons. This easy recipe:
- Uses shop-bought shortcrust pastry.
- Does not require blind baking.
- Is budget-friendly and uses ingredients that you are likely to have in your kitchen already!
Ingredients and Substitutes
- ready-rolled shortcrust pastry: you may not need the whole packet. You may also choose to make your own pastry (we included the recipe below).
- tart apples: choose the apples you enjoy eating, but note that you may need to reduce the amount of sugar in the filling if you use a very sweet type of apple.
- lemon juice: to prevent the apple slices from browning.
- caster sugar: we use it in the filling and the crumble. Whilst you could replace it with soft brown sugar, we find that white sugar absorbs more moisture so the tart filling doesn't flow out as much, the pastry is crisper, and the crumble topping is more crunchy.
- salt.
- mixed spice or pumpkin spice: can be replaced with ground cinnamon. If you don't enjoy autumnal spices, replace them with a drop of vanilla extract or vanilla bean paste.
- all-purpose flour: acts as a thickening agent, so that your filling doesn't flow out of the tart shell once you cut your tart. You will also need flour to make the crumble topping.
- unsalted butter: fridge cold.
- light brown sugar: can be replaced with more caster sugar, if you wish, but your crumble topping will be extra crisp. You may also add dark brown sugar instead for extra molasses flavour.
Find the quantities and full method in the recipe card at the bottom of the post.
Best Apples For Apple Crumble Tart
When making the perfect apple crumble tart, selecting the right type of apples is crucial to achieving a harmonious balance of different flavours. The best apples for this autumnal dessert are tart varieties such as Granny Smith Apples or Braeburns. These fresh apples offer a delightful contrast to the sweet crumble topping. Their naturally tangy and crisp qualities make them the ideal choice for the tart apple filling.
If you are, however, using sweeter varieties, like Pink Lady Apples or Gala Apples, consider reducing the amount of sugar in the filling.
Fancy Making Your Own Pastry?
Place 175g of plain flour and a pinch of salt in a large bowl. Add 85 g unsalted butter, cubed. Make sure to use cold butter. Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs (you can also use a food processor for this). Add 2-3 tablespoons of water: just enough to bind the mixture into a dough. Alternatively, add a lightly beaten egg yolk and 1 tablespoon of water (egg yolk will make your pastry richer, melt-in-the-mouth texture, but less sturdy). For the best results, knead the pastry just enough to bring it together.
Flatten the pastry dough out a bit (it will make it easier to roll out later), wrap it in plastic wrap (we highly recommend Kirkland Signature cling film) and place it in the fridge for 20 minutes. You can then roll the chilled dough out on a lightly floured work surface and carry on lining your tart tin as you would with a ready-rolled shortcrust pastry.
Alternatively, if you keep a sourdough starter, try this tart with Sourdough Pie Crust Pastry (Shortbread Crust). We don't recommend making a sweet pastry crust base, as this apple dessert already has heaps of sweetness in it.
Step-By-Step Method
Step 1: Prepare the Pastry Case
Take your shortcrust pastry out of the fridge, but keep it in its wrapped. The pastry will warm up and be easier to unroll.
Unroll the pastry, and, using a rolling pin widen it just enough to be able to line the 20cm (8in) tart pan with a removable bottom.
Gently press the pastry into the tin making sure to get it into all the edges. Using a sharp knife, remove the overhanging excess pastry to be flush with the tart tin.
Place the pastry in the fridge whilst you prepare the apples (about 20-30 minutes).
Step 2: Apple Filling
Peel and core the apples. Slice the apple into thin (2-3mm) slices, and toss them with lemon juice to prevent them from browning.
Combine the apple slices with the sugar, salt, spices and flour, ensuring no large clumps of flour remain.
Step 3: Buttery Crumble Topping
Place the flour and cubed cold butter in a large bowl. Using your fingertips, rub the flour mixture into fine breadcrumbs.
Add both types of sugar and spices into the flour mixture and mix with your hands, squeezing the crumble mixture to create a few larger clumps.
Step 4: Assemble and Bake
Preheat the oven to 190 C Fan. Take the chilled pastry case out of the fridge and spoon the apple filling into the tart crust. Make sure they go into all the edges (you may need to manually rearrange them). Note that the apples will sink down as they bake, so don't worry if your tart looks very full.
Spoon the crumble topping all over the apples.
Bake the tart in the preheated oven for 45-50 minutes, until the top is light golden brown and the apples are soft. Leave the tart to cool down in the tart tin, then remove and serve.
How To Serve Apple Crumble Tart?
This apple crumble tart is best served lukewarm or at room temperature. Add a scoop of ice cream on top of the tart slice (vanilla ice cream works best!) or pour some custard or thick cream. If you have an extra sweet tooth, drizzle the tart with caramel sauce!
Storage and Leftovers
Make sure to cool the apple tart down to room temperature. Then place it in an airtight container or wrap it tightly in aluminum foil or cling film and store it in a cool dark cupboard for 2-3 days. Storing it in the fridge will prolong its life for a day or two.
This Apple Crumble Tart freezes surprisingly well too. Wrap it well, place it in a freezer bag and store it in the freezer for up to 2 months. Thaw it in the fridge overnight before enjoying it. Note though, that your crumble topping will not be as crispy as freshly made.
Recipe FAQs
The crumble topping will be the crispiest on the first day. When storing leftovers, make sure your tart is completely cooled down before wrapping it/ or placing it in an airtight container to protect it from the humid environment.
Yes, absolutely. Instead of cutting your apple into slices, dice them into small pieces, so that they cook quicker. Reduce the baking time based on the size of your tart. We find that our 7.7cm tartlets cook in about 35 minutes.
Whilst you could blind-bake the pastry first, we find that the pastry cooks perfectly well (with no soggy bottom) within 45-50 minutes. The filling is thickened with flour, so not much moisture seeps into the pastry anyway! We use the same method for our Easy Plum Frangipane Tart too!
Other Apple Recipes To Try Next
Loving all the apple desserts this autumn? Had enough of traditional apple pie? Here are some delicious desserts for you to try next:
- Apple and Cinnamon Sourdough Buns
- Sourdough Apple Doughnut
- Apple Frangipane Tart (French Apple and Almond Tart)
Simple Apple Crumble Tart
Equipment
Ingredients
- 320 g ready-rolled shortcrust pastry
- 500 g tart apples 400g prepared weight
- ½ lemon juice only
- 50 g caster sugar
- ¼ teaspoon salt
- 1 teaspoon mixed spice or pumpkin spice
- 30 g flour
For The Crumble Topping:
- 75 g butter
- 120 g plain flour
- 30 g light brown sugar
- 20 g caster sugar
- 1 teaspoon mixed spice or pumpkin spice
Instructions
- Take your shortcrust pastry out of the fridge, but keep it in its wrapped. The pastry will warm up and be easier to unroll.
- Unroll the pastry, and, using a rolling pin widen it just enough to be able to line the 20cm (8in) tart pan with a removable bottom.
- Gently press the pastry into the tin making sure to get it into all the edges. Using a sharp knife, remove the overhanging excess pastry to be flush with the tart tin.
- Place the pastry in the fridge whilst you prepare the apples (about 20-30 minutes).
Make Apple Filling:
- Peel and core the apples. Slice the apple into thin (2-3mm) slices, and toss them with lemon juice to prevent them from browning.
- Combine the apple slices with the sugar, salt, spices and flour, ensuring no large clumps of flour remain.
Make Crumble Topping:
- Place the flour and cubed cold butter in a large bowl. Using your fingertips, rub the flour mixture into fine breadcrumbs. Add both types of sugar and spices into the flour mixture and mix with your hands, squeezing the crumble mixture to create a few larger clumps.
Assemble and Bake:
- Preheat the oven to 190° C Fan. Take the chilled pastry case out of the fridge and spoon the apple filling into the tart crust. Make sure they go into all the edges (you may need to manually rearrange them). Note that the apples will sink down as they bake, so don't worry if your tart looks very full.
- Spoon the crumble topping all over the apples.
- Bake the tart in the preheated oven for 45-50 minutes, until the top is light golden brown and the apples are soft. Leave the tart to cool down in the tart tin, then remove and serve.
Notes
Nutrition
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