Apple Crumble Tart Recipe

Make dough

In a large bowl, whisk together 1.5 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add 8 tablespoons cold cubed butter and use a pastry cutter or your fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add egg and water

Whisk the egg yolk with 3 tablespoons ice water. Drizzle into the flour-butter mixture and gently fold until dough begins to come together. If needed add up to 1 tablespoon more ice water, 1 tsp at a time. Do not overwork.

Chill

Form dough into a flat disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours) before rolling.

Blind bake (partial)

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle and fit into a 9-10 inch tart pan with removable bottom, trimming excess. Prick bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 6–8 more minutes until edges are lightly golden. Remove and let cool slightly.

Prepare apples

Peel, core and thinly slice 3 Granny Smith and 1 Honeycrisp apple (about 5-6 cups sliced). Place slices in a large bowl and toss with 1 tablespoon lemon juice to prevent browning.

Combine filling ingredients

In a small bowl whisk together 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Sprinkle the sugar mixture over the apple slices and toss gently to coat.

Cook briefly (optional)

For a slightly saucier filling, melt 1 tablespoon butter in a skillet over medium heat, add the coated apples and cook 2–3 minutes just to warm and start to soften. Remove from heat and let cool a few minutes. (If you prefer raw-baked texture, skip this step and place apples directly into tart shell.)

Assemble in crust

Arrange the apple slices evenly in the pre-baked tart crust, slightly overlapping for an even layer. Pour any accumulated juices from the bowl or skillet into the tart (these are thickened by cornstarch and will set during baking).

Make crumble

In a bowl combine 3/4 cup flour, 1/2 cup rolled oats, 1/3 cup packed light brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon sea salt. Cut in 5 tablespoons cold butter with a pastry cutter or fork until mixture forms coarse crumbs with some pea-sized pieces.

Top the tart

Evenly sprinkle the crumble mixture over the arranged apples. Press lightly in places to adhere, leaving some larger pieces for texture. Beat 1 egg with 1 tsp milk to make an egg wash and brush the exposed crust rim. Sprinkle coarse sugar over the rim if desired.

Bake tart

Bake the assembled tart at 375°F (190°C) for 30–35 minutes, or until apples are tender and crumble is golden brown. If the crust or topping browns too quickly, tent loosely with foil for the final 10 minutes. Remove from oven and let cool on a rack at least 30 minutes so filling sets.

Cook sugar

In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 2 tablespoons water. Stir gently to moisten sugar, then stop stirring and bring to a boil over medium heat. Swirl the pan occasionally until sugar melts and turns an amber color (watch closely to avoid burning).

Finish caramel

When sugar reaches a deep amber, remove pan from heat and carefully add 4 tablespoons butter, whisking until incorporated. Slowly pour in 1/2 cup warm heavy cream while whisking (mixture will bubble vigorously). Stir until smooth. Add 1/4 teaspoon sea salt and 1/2 teaspoon vanilla extract. Let cool to warm or room temperature before using; sauce will thicken as it cools.

Safety note

Be careful when working with hot caramel — it can cause severe burns. Use a long-handled whisk and keep face away from pan when adding cream.

Plate

Once tart has cooled at least 30 minutes (or up to 1 hour), remove from tart pan and place on serving plate. Drizzle warm or room-temperature caramel sauce over individual slices or serve sauce on the side.

Optional warm serving

To serve warm, reheat slices briefly in a 325°F (160°C) oven for 6–8 minutes. Drizzle with caramel immediately before serving.

Storage

Store leftover tart (without caramel) covered in the refrigerator for up to 3 days. Reheat slices and drizzle with freshly warmed caramel before serving. Store caramel sauce in a sealed container in the refrigerator up to 10 days; warm gently before using.