Best 6 Apple Cream Crumble Tart Recipes

APPLE CREAM TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes., In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour. , Serve with whipped cream if desired. Store in the refrigerator.

APPLE CRUMB TART WITH CINNAMON CREAM

Steps:

• Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping., Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°., In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes., For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.

BEST EVER APPLE CRUMBLE TART

Steps:

• In a bowl of a stand mixer with the paddle attachment, cream the butter and sugar for just a minute until well combined. Add the flour and combine. Then add the vanilla extract, salt, and egg yolk. Combine well. Pro tip - Do not over cream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight.Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.Pro tip - This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan.Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - If you plan on leaving the crust in the fridge for a longer time, make sure to wrap it in plastic so it does not dry out.
• Preheat oven at 375°F/ 190°C / Gas Mark 5
• Peel, core, and chop apples into small slices about 1/8 inchPro tip - I find an apple corer works great to core the apples. If you don't have one, its better to cut the apples in half and then trim the unwanted center
• Add lemon juice and toss to combine well. Next, add the pumpkin spice, salt, sugar, and nutmeg, followed by the flour. Combine well. Pro tip - the lemon juice will prevent the apples from oxidizing so combine the apples well.
• Pour the apples in the chilled pastry shell - spread them evenly.Pro tip - these will look like a lot of apples but they will shrink quite a bit when cooked so pile them up.
• In the same food processor add the flour, salt, sugar, and chilled cubed butter. Pulse until it is large breadcrumb consistencyPro tip - I like to make the crumble at the same time I make the crust, so I can use the same food processor. This crumble will keep in the fridge for up to a 5 days
• Spread the crumble over the apples - making sure it coats the entire tart evenly.
• Bake the crumble tart in the preheated oven for about 45 to 50 minutes or until the crumble on top looks lightly golden.
• If the crumble on top starts to get too brown - tent with a piece of aluminum foilPro tip - if the edges of the tart get too dark you can use a foil or pie shield to tent it.
• When baked - cool on the wire rack for at least 15 minutes because the crumble is very hot. You can serve this warm or room temperature.

APPLE-SOUR CREAM CRUMB PIE

Steps:

• Make the pie dough: Combine flour, salt, and granulated sugar in a food processor, and pulse to blend. Add butter, pulsing until pea-size clumps form. With machine running, add water, 1 tablespoon at a time, until mixture just comes together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.
• Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.
• Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.
• Preheat oven to 450 degrees with 2 racks in lower third.
• Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Add apples, tossing to coat. Place apple mixture in crust.
• Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.
• Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.

APPLE CREAM CRUMBLE TART

Steps:

• Preheat oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removable bottom with pastry. Trim edge of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
• Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
• Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.

APPLE CRUMBLE TARTS

Steps:

• pre heat oven to 375.
• peel and dice apples, put into bowl.
• mix next 3 ingredients together and pour over apples and stir well.
• fill uncooked tart shells high and place on cookie sheet.
• combine next 3 ingredients and crumble over filled tarts.
• sprinkle with chopped walnuts.
• bake for 20-25 minutes or until nicely browned.
• remove and place on wire racks
• serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .