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Apple Crumble Tart

Apple Crumble Tarts

These little tarts have the beauty of both worlds. An apple pie and a crunchy crumble.
Course Cake, Dessert
Cuisine Australian, Baking
Servings 6


  • 180 gram butter softened
  • 40 gram icing sugar pure, sifted
  • 2 whole egg yolks large
  • 350 gram plain flour
  • 50 gram almond meal
  • 25 ml water approx 1 Tblsp

Crumble topping

  • 120 gram brown sugar
  • 120 gram butter diced
  • 160 gram flour

Apple filling

  • 3 whole apples medium tart, peeled, diced
  • 40 ml water 2 Tablespoons
  • 1 teaspoon lemon Juice
  • 40 gram caster sugar granulated, or to taste
  • 1/2 teaspoon vanilla or a vanilla bean


  • Oven 180 C/ 350 F

Apple filling

  • Prepare the apples by tipping into a saucepan with the sugar, water,vanilla and juice. Simmer on very low with the lid on until the apples are soft enough to mash with a fork. Taste, for sweetness (add sugar) or tartness (add lemon juice).Pour into a container and refrigerate to cool.

To make the pastry.

  • Beat the butter and icing sugar (powdered sugar) in a mixer till light and creamy
  • Add the yolks and beat in.
  • Stop the mixer and add the flour, almond meal. Only add just 1/2 of the water if necessary. It will only need the extra water if the mixture is dry and crumbly.
  • Mix on very low, until just combined. ( Only If the mixture looks quite dry add the remaining water). Pour on to a bench and push together. The dough should be soft and pliable but not too wet. Flatten into a disc, wrap in plastic and refrigerate.
  • Once firm and chilled, roll out to fit 6-8 individual tart cases or 1x 23 cm case. Put back into the fridge to Cool again. 20 minutes.
  • Blind bake the pastry filled with pie weights or beans. Approx 15 min. Remove the paper and beans and bake till golden, approximately 10 minutes .

For the crumble.

  • Put all the ingredients in the food processor and blitz until just starting to combine. A dry mixture will produce a very dry crumble, so make sure it is buttery and sticking together in clumps.
  • Spread the apple into the bottom of the tart case, cover with crumble and pop back into the oven and cook until lightly brown