Apple Crumble Tart
The apple crumble tart is the perfect treat with a cup of tea on a lovely long weekend. You can taste the caramelised apple with a hint of cinnamon and chunks of juicy apple on each bite.
Jump to RecipeThe apple is tossed in the sugar and butter, to balance out the sour taste of the apple. Then, each of the apple slices are arranged over the batter. Both apples and the tart do not overpower each other. You can definitely eat this with ice cream on top of this warm apple crumble tart. What are you waiting for, check out my recipe below!
Apple Crumble Tart
This tasty dessert is the perfect combination of juicy gala apples, crumbles and tarts. It's yummy. Check out my recipe below ~
Ingredients
Tart Crust
- 25 g Egg
- ½ tsp Kosher salt
- 100 g Cake flour
- 60 g Unsalted butter
- 15 g All-purpose flour
- 20 g Ground almond
- 20 g Icing sugar
Filling
Base
- 10 g Cake flour
- 1 Large egg
- 50 g Ground almond
- 55 g Unsalted butter
- 25 g Sugar
Crumbles
- 10 g Unsalted butter
- 20 g Cake flour
- ½ tsp Salt
- 20 g Ground almond
Caramelised apple
- 2 Gala apples
- 30 g Sugar
- 30 g Unsalted butter
Decoration
- Icing sugar
Instructions
Tart Crust
- Add 15g all-purpose flour, 100g cake flour, 1/2 tsp salt, 20g ground almonds, 20g icing sugar, 60g unsalted butter (cut into small cubes) into a food processor and mix thoroughly.
- Add 25g egg into the batter and continue to mix it using a food processor.
- Transfer the batter onto a cling film and fold the four ends to make it a square.
- Roll your batter wrapped in the cling film using a rolling pin and continue to shape it into a square size.
- Cool the batter in the fridge for an hour.
- After an hour, open up the cling film and place the same-sized baking paper on top of the batter.
- Using a rolling pin, spread out the tart batter and measure against your tart mold (don’t need to be too accurate – as you just need to make sure the portion is sufficient to cover each corner of the mold).
- Press the tart batter firmly against the tart mold and remove the extra from the edges.
- Use a fork to poke holes on the tart base.
- Cool the tart batter in the fridge again for 20 minutes.
- lace a layer of baking paper on the tart and add some rice (or small baking pebbles – to add weights) on top of the batter.
- Bake tart in an oven preheated to 190 °C for 15 minutes.
- Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
- Bake the tart at the same temperature as Step 12 for another 15 – 20 minutes.
Crumbles
- Add 20g ground almonds, 20g cake flour, 5g sugar, and 1/2 tsp salt into a mixing bowl.
- Cut 10g unsalted butter into small pieces and pinch it into tiny crumbles in the mixing bowl.
Base
- Add 1 large egg, 25g sugar, and 55g unsalted butter into a mixing bowl and stir thoroughly.
- Sift 50 g ground almond and 10g cake flour on top of the batter (from Step 15) and whisk it until the mixture becomes sticky.
Caramelized apple
- Peel off the skin of the apples and cut 1 apple into 16 pieces (cut into half, then one quarter, then 1/8, and 1/16) – i.e. 2 apples into 32 pieces.
- Add 25g sugar into the pot and cook until it turns brown.
- Add 25g unsalted butter into the pot and cook until it melts.
- Add all the apple pieces including its skins into the pot and keep stirring until they absorb all the brown sugar and melted butter.
Combination of filling with tart
- Pour the base mixture (from Step 16) into the tart crusts from Step 14.
- Add caramelised apple throughout the base mixture and top the final layer with crumbles.
- Bake tart in the oven pre-heated to 180 °C for an hour.
Decoration
- Decorate your tart with icing sugar and they are ready to be served!