Simple Apple Crumble Tart
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...
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
TO MAKE 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.
Nutrition
Calories: 309kcalCarbohydrates: 52gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 280mgPotassium: 129mgFiber: 3gSugar: 19gVitamin A: 271IUVitamin C: 7mgCalcium: 21mgIron: 2mg
Tried this recipe?Let us know how it was!