DESSERT RECIPES

Rustic Apple Crumble Tart

Updated

A free-form rustic apple tart with a flaky folded crust, cinnamon-spiced apple filling and a pecan-oat crumble topping, baked on a single sheet pan.

Prep
35 min
Cook
1 hr
Total
4 hr 5 min
Yield
8 servings
Illustration of Rustic Apple Crumble Tart
AI-generated illustration, not a photo of this recipe.

This tart sits halfway between an apple pie and an apple crisp. A single round of buttery pastry is heaped with spiced apple slices, the edges are folded up around the fruit, and a pecan and oat crumble goes over the top. Because the crust wraps the filling, almost every bite of pastry comes with apple. It is a classic from the KitchenSimplicity archive.

There is no pie plate to line or lattice to weave, which makes it a relaxed choice for apple-picking season, a fall dinner party or a weekend bake. Use a mix of apple varieties for the most interesting filling.

Tips

  • Combine a firm tart apple such as Granny Smith with a sweeter one such as Honeycrisp or Gala for the best texture and flavor.
  • The pastry dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.
  • Cover leftovers and keep them at room temperature for 1 day or refrigerated for up to 3 days; rewarm slices in a 325°F oven for 10 minutes.
  • Swap the pecans for walnuts or sliced almonds, or leave them out.

Rustic Apple Crumble Tart

Prep
35 min
Cook
1 hr
Total
4 hr 5 min
Yield
8 servings

Ingredients

  • For the pastry:
  • 1 1/3 cups (165 g) all-purpose flour
  • 3 tablespoons (38 g) granulated sugar
  • 1/4 teaspoon salt
  • 7 tablespoons (100 g) cold unsalted butter, cut into small pieces
  • 3 to 6 tablespoons ice water
  • For the apple filling:
  • 6 cups thinly sliced peeled apples (about 6 medium apples, 750 g sliced), preferably a mix of varieties
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the crumble topping:
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (20 g) old-fashioned rolled oats
  • 1/4 cup (50 g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup (30 g) chopped pecans
  • 2 1/2 tablespoons (35 g) unsalted butter, melted
  • To finish:
  • 1 egg white whisked with 1 teaspoon water

Steps

  1. Make the pastry: whisk the flour, sugar and salt in a bowl. Add the cold butter and quickly rub it into the flour with your fingertips until the pieces are about the size of peas.
  2. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough holds together in a ball without feeling sticky. The amount depends on your flour and the humidity.
  3. Flatten the dough into a disk, wrap it and refrigerate for 30 minutes.
  4. Meanwhile, toss the apple slices with the sugar, cornstarch, cinnamon and nutmeg in a large bowl and keep chilled until needed.
  5. Make the crumble: stir together the flour, oats, brown sugar, cinnamon, salt and pecans, then mix in the melted butter until the mixture forms moist clumps. Set aside.
  6. Heat the oven to 375°F. On a lightly floured sheet of parchment, roll the dough into a 14-inch circle, then slide the parchment and dough onto a rimmed baking sheet.
  7. Mound the apple filling in the center and spread it out, leaving a 2-inch border of bare pastry. Fold the border up over the edge of the filling, pleating it as you go.
  8. Brush the folded pastry with the egg white wash, then scatter the crumble over the exposed apples, letting some fall onto the crust.
  9. Bake for about 1 hour, until the crust is deep golden and the filling bubbles in the center. If the crumble darkens too quickly, cover it loosely with foil for the last 15 minutes.
  10. Let the tart cool on the pan for about 2 hours so the juices thicken before slicing.

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