Apple Tart with Crumble Topping

Apple Tarts are such a classic and very similar to the apple pies we love. My take on the Apple Tart is so simple to make and uses only coconut sugar and almond extract to give it a more unique, and yet, delicious flavor. The crumble topping is not super sweet and has a nice crunch.

By Rose Huxford

This Apple Tart consists of a thick layer of cinnamon spice apples over a tender short crust that has orange and lemon zest to give it another element of flavor. This recipe will allow you to have left over apple filling, that I used as a topping over the crumble, and that really just added to the overall dessert.

By Rose Huxford

Apple Tart with Crumble Topping

Yields: 1 Tart

Prep-time: 10 minutes

Chill-time: 30-60 minutes

Bake: 350 degree F

Bake-time: 45-50 minutes

Ingredients

Tart Crust

• 2 3/4 cup all-purpose flour, or GF flour

• 1/4 tsp salt

• 12 tbsp unsalted butter, diced and chilled

• 1/3 cup powder sugar

• 1/2 of lemon & orange zest

• 1 egg yolk, room temperature

• 2 tbsp oat milk, or regular milk

• 1/4 tsp pure vanilla extract

• 1/4 tsp pure almond extract

Apple Filling

• 4-5 apples, peeled, cored and sliced

• 1 tsp lemon juice

• 1/2 tsp salt

• 2 tbsp flour, or GF flour

• 1/2 tsp pure almond extract

• 1/4 cup coconut sugar, or brown sugar

• 1/2 tbsp ground cinnamon

Crumble Topping

• 3/4 cup all-purpose flour, or GF flour

• 1/4 cup coconut sugar, or brown sugar

• 1/2 cup cane sugar

• 1 tsp baking soda

• 1 tsp salt

• 8 tbsp unsalted butter, melted

Directions

Tart Crust

1. Pre-heat the oven to 350 degree F.

2. Lightly butter an 8" or 9" tart pan. Set aside.

3. Chop the butter into cubes and place in the freezer for about 10 minutes, or until chilled, but not frozen.

4. In a liquid measuring cup, whisk together the milk, egg yolk and extract. Set aside.

5. In a food processor, combine flour and salt. Then, take the butter from the refrigerator and add a few at a time to the food processor until the flour and salt mixture resemble pea size crumbles.

6. Next, add in the powder sugar, zests from lemon and orange. Pulse to combine.

7. Then, add in the liquid mixture to the flour mixture. Pulse until it's just come together. Use a spatula to make sure you get all the ingredient.

8. Take some plastic wrap, about 10" in length, and place it on the counter. Lightly flour it, then dump your dough crumble onto it. Using the sides of the plastic wrap, bring in the dough crumble until it comes together and begins to look like dough. Form either a circle or rectangular shape and cover the dough with the plastic wrap. Place in the fridge for at least 30 minutes, or until it's chilled and the dough has time to relax.

Apple Filling

1. In a large bowl, combine apples, lemon juice, salt, almond extract, flour, coconut sugar and ground cinnamon. Allow this mixture to sit for about 10 minutes. This will allow the flavors to blend together and the apples to release their juices.

2. *With the left over apple filling, place in a sauce pan and heat on low-medium. Add a few tablespoons of water to help thicken it, but keep an eye on it and stir often. Once the filling is to your desire consistency, take it off the stove and let it cool.

By Rose Huxford

Crumble Topping

1. In a medium bowl, add the flour, coconut sugar, cane sugar, baking powder, salt, cinnamon and melted butter. Use a spoon to combine the ingredients until it looks "crumbly". Set aside.

Making the Tart

1. Now that the tart dough has been chilled, bring it to a lightly floured surface. If it's too hard to work with, give it about 10minutes to "warm" up. Take the rolling pin and begin rolling the dough out into a circle, wider than your tart dish. Use the rolling pin to lift up the dough and place over your tart dish.

2. Fit the tart crust into your dish making sure that every groove is not missed. Poke holes on the bottom, so to allow steam when it's baking. Cut off of any left overs and form another rectangle. *Take the left over dough and wrap it up with new plastic wrap, then with foil and freeze it for another time. It will last about a couple of months in the freezer. When you're ready to use it, let it sit in the fridge for at least 24 hours-never thaw on the counter!

3. Now that you have your tart dough fitted into the dish, assemble the apple mixture.

4. Sprinkle the crumble topping and place in the oven for about 45-50 minutes, or until the apples are bubbly and the topping is a nice golden brown.

5. Take the tart out and let it cool for about 10-15 minutes. Enjoy with the more apple filling and whip cream!