Best 2 Linquendas Apple Crumble Tart Recipes

Indulge in the delectable delight of Linquenda's Apple Crumble Tart, a culinary masterpiece that harmonizes the sweet tang of apples with a buttery, crumbly topping. This tantalizing dessert combines the best of both worlds – a flaky, golden crust encases a luscious filling of tender, caramelized apples, while a generous layer of buttery crumble adds a delightful textural contrast. As the tart bakes to perfection, the aromas of cinnamon, nutmeg, and vanilla permeate the air, creating an irresistible invitation to indulge. This recipe is accompanied by variations that cater to diverse dietary preferences, including a gluten-free option for those with celiac disease or gluten sensitivities. Additionally, a vegan alternative allows everyone to savor this classic dessert, regardless of their dietary restrictions. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Here are our top 2 tried and tested recipes!

CLASSIC APPLE CRUMB PIE

Classic Apple Crumb Pie image

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon apple cider vinegar
1/4 cup ice water, plus more if needed
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

APPLE CRUMBLE TARTS

Apple Crumble Tarts image

I got this recipe in Betty Crockers cookbook, a reprint actually, that was from a very old book. It was for a pie and I only had 12 tarts so I changed it and modified it and yum yum....we had them for Ukranian Christmas dessert and my husband and son told me to write it down before I forget what I did....so enjoy please...

Provided by shelleyducharme

Categories Dessert

Time 35m

Yield 12 tarts, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 granny smith apples
1 tablespoon flour
1 tablespoon cinnamon
1/4 cup sugar
1/4 cup flour
1/4 cup sugar
1/4 cup room temp butter
1/2 cup chopped walnuts (optional)
12 pre made tart shells

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 -- .

Tips:

Select the right apples for baking: Choose firm, tart apples that hold their shape well during baking, such as Granny Smith, Honeycrisp, or Pink Lady.
Use a combination of sugars: Using a blend of white and brown sugar adds depth of flavor to the crumble topping, with the white sugar providing sweetness and the brown sugar contributing a hint of caramel flavor.
Don't overwork the crumble topping: To achieve a crumbly texture, work the butter into the flour mixture until it resembles coarse crumbs. Overworking the mixture will result in a tough topping.
Bake the tart until the filling is bubbly and the topping is golden brown: Check the tart regularly towards the end of the baking time to ensure that it doesn't overcook. The filling should be bubbling and the topping should be a deep golden brown.
Let the tart cool before serving: Allow the tart to cool for at least 15 minutes before serving. This will help the filling to set and make it easier to slice.

Conclusion:

The Linquenda's Apple Crumble Tart is a delightful dessert that combines the flavors of sweet apples, a buttery crumble topping, and a flaky pastry crust. With its easy-to-follow recipe and helpful tips, this tart is a great choice for home bakers of all skill levels. Whether you're looking for a cozy fall treat or a special dessert to share with friends and family, this apple crumble tart is sure to be a hit.