Description
This Apple Crumble Tart combines a buttery, flaky crust with tender spiced apples layered in a beautiful spiral and topped with a crunchy oat streusel. Perfect for a cozy dessert, it bakes to golden perfection and pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
For the Tart Dough
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons granulated sugar
- ⅛ teaspoon kosher salt
- 1 large egg, room temperature
- 1 ¼ cups + 2 tablespoons all-purpose flour
For the Apple Filling
- 3 tart apples, peeled, cored, and sliced ⅛” thick
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
For the Streusel Topping
- 6 tablespoons unsalted butter, melted
- ¾ cup light brown sugar, packed
- ⅔ cup all-purpose flour
- ½ cup rolled oats
- ¼ teaspoon kosher salt
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter, granulated sugar, and salt until smooth and fluffy. Add the egg and mix until fully incorporated, scraping down the sides as needed. Slowly add the flour and mix on low speed just until the dough comes together.
- Chill the Dough: Wrap the dough in plastic wrap and flatten it into a 1-inch thick disc. Refrigerate for 1-2 hours to firm up and develop flavor.
- Prepare the Apples: Peel, core, and thinly slice the apples to ⅛ inch thickness. Toss the slices in a large mixing bowl with the cinnamon and 1 tablespoon flour to coat evenly. Set aside.
- Make the Streusel: In a separate bowl, mix the melted butter, brown sugar, flour, rolled oats, and salt with a fork until coarse crumbs form. This will be your crunchy topping.
- Roll Out the Dough: Remove the dough from the fridge and plastic wrap; let it sit at room temperature for about 15 minutes to soften slightly. Flour your rolling surface and rolling pin, then roll the dough out to ⅛ to ¼ inch thickness, ensuring it is about 2 inches larger in diameter than your tart pan.
- Fit the Dough into the Pan: Transfer the dough carefully to the tart pan. Press it into the bottom, sides, and corners. Roll the rolling pin over the edges of the pan to trim excess dough. Use leftover dough pieces to patch any cracks or holes.
- Freeze the Shell and Preheat Oven: Place the tart shell in the freezer for 15 minutes to firm up. Meanwhile, preheat your oven to 350℉ (175℃).
- Layer Streusel in Tart Shell: Scatter one-third of the streusel mixture evenly over the bottom of the frozen tart shell.
- Arrange the Apples: Arrange the apple slices in a spiral pattern starting from the outside of the tart shell moving inward, overlapping slices slightly. Fill any gaps with extra apple slices and gently press the apples down to compact.
- Add Remaining Streusel: Sprinkle the remaining streusel topping evenly over the apples.
- Bake the Tart: Bake on the center oven rack for 40 to 50 minutes, or until the crust is golden brown, the apple filling is soft when pierced with a knife, edges bubble slightly, and the streusel is golden and crisp. Check the tart around 30 minutes and if it’s browning too fast, tent with foil to prevent burning.
- Cool and Serve: Remove the tart from the oven and set on a wire rack to cool completely. Once cool, remove from the tart pan, slice, and serve with vanilla ice cream or whipped cream if desired.
Notes
- Room temperature ingredients help create a smooth dough that blends evenly.
- Chilling the dough solidifies the butter, preventing shrinkage during baking.
- If your dough cracks while rolling, simply patch with extra dough; it won’t affect the final result.
- Adding flour to apples helps absorb excess moisture, preventing a soggy crust.
- Check the tart midway through baking to avoid over-browning and tent with foil if necessary.
- Serve warm or at room temperature with vanilla ice cream or whipped cream for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
