Apple Crumble Tart

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The name of this bake makes it sound like a little bit of a jumble, right? Well it kind of is, but in a good way! You’ve got crumbly, buttery pastry, sweet apples, a creamy creme fraiche custard filling, topped with a crispy crunchy crumble topping. What could go wrong?!

Not much, as it happens.

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This tart is a mixture of lots of great things; a crumbly buttery pastry, a fruity but creamy apple filling, and an oaty crumble topping. Perfection! I used a 35cmX12cm non stick flan tin for this tart, as I love the look of the finished product, but there’s no reason you couldn’t use a different shape. All you have to do is roll out the pastry to fit it! If it’s a very large or deep tin though, you may need to make a little extra pastry, or use some more apples to ensure it’s filled.

I love this creme fraiche custard too. It’s so easy to make, with a lovely lemony zing that keeps it fresh and light. It also cuts down on the cooking, because you just bake it in the tart! 

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You can serve this with whipped cream, but it’s really great with a bit dollop of slightly warmed Salted Caramel. Like, seriously great. Warming it up makes it a little bit gooier and runnier than normal, which is of course a marvellous thing. I do this by just microwaving the caramel in a glass jar (or other microwave-safe container) for just 30 seconds.

If you’re a real glutton (like me!), you can have whipped cream AND salted caramel. I won’t (and really can’t) judge you!

Apple Crumble Tart
Buttery, crumbly pastry filled with a fruity apple filling, all topped with an oaty crumbly topping.
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Prep Time
3 hr
Cook Time
45 min
Total Time
3 hr 45 min
Prep Time
3 hr
Cook Time
45 min
Total Time
3 hr 45 min
For the Pastry
  1. 165g plain flour
  2. 25g ground almonds
  3. 120g chilled butter
  4. 55g caster sugar
  5. 1 free-range egg
For the Filling
  1. 4 whole apples (2 tart and 2 sweet), thinly sliced.
  2. 1 tbsp cinnamon
  3. 200ml creme fraiche
  4. 1 free-range egg
  5. 5 tbsp caster sugar
  6. 1/2 tsp lemon zest
  7. 1 tsp vanilla extract/essence
  8. 2 tbsp brown sugar
For the Crumble Topping
  1. 50g wholemeal flour
  2. 50g rolled oats
  3. 50g brown sugar
  4. 60g butter
  5. 25g ground almonds
Instructions
  1. For the pastry, add the flour, sugar and ground almonds to a food processor. Pulse to combine. Add the butter, chilled and cubed, and pulse very lightly until it's broken up into pea-sized lumps.
  2. Crack the egg in, and pulse again until it's just about to combine.
  3. Turn the pastry out onto a well flour surface and work it into a ball.
  4. Cover in cling-film, press down into a disk, and chill for atleast 3 hours.
  5. While the pastry chills, prepare the rest of the ingredients.
  6. For the crumble topping, add the flour, rolled oats, almonds, sugar and butter to a food processor and pulse until the mixture forms loose small clumps. Set this aside for use later.
  7. Put the thinly sliced apples into a bowl, sprinkle with 2 tbsp brown sugar and the cinnamon. Mix to coat all the apples evenly with the sugar and cinnamon.
  8. In another bowl, whisk together well the creme fraiche, egg, lemon zest, caster sugar, and vanilla essence.
  9. The tart is now ready for assembly. Take out the chilled pastry, flouring it and the surface well.
  10. Roll it out into roughly a large rectangle. You can achieve this by rolling in one direction twice as much as the other. The pastry should be about 1/8 of an inch thick. You want 2" of overlap on each side of the tart tin.
  11. Lightly flour the tart tin. Lay the pastry over the tin and gently press it down in to each corner and along each side.
  12. Run the rolling pin gently over the top to cut off any remaining overhang. If the pastry has broken at all, you can patch it up with a little of this remaining pastry and a drop of water.
  13. Chill the pastry in the tin for 10 minutes before baking.
  14. Blind bake the pastry with baking paper and baking beans for 15 minutes at 180C/350F for around 15 minutes, or until the pastry is slightly golden and dry.
  15. Remove the baking paper and baking beans, and return the tin to the oven for another 5 minutes, until it's a little more golden.
  16. To fill the tart, layer the apples in the case until they reach just over the top of the pastry. Pour the creme fraiche filling over the apples. Top with the crumbly oat topping, and bake for 25-30 minutes, or until it's golden brown and bubbly, with the apples having cooked down a little bit (you don't want them to turn to mush!).
  17. Remove from the oven and allow to cool for 5-10 minutes before serving.
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