Apple Crumble Tart

Delight in this apple crumble tart, a fusion of apple pie and crumble - soft, cinnamon apples in a crisp shell, topped with a tasty crumble.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Chill Time 1 30

Total Time 2 30

Servings servings

Calories 599kcal

Using a food processor, pulse together the flour, sugar and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
In a small bowl, combine egg yolk, water and vanilla extract. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
Turn dough only a lightly floured surface and form into a ball. Flatten slightly to form a disk. Wrap in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
On a lightly floured surface, roll the dough into a circle slightly larger in diameter than the 9 inch tart shell. Press dough into the tart shell, trimming the edges with a sharp knife. Cover with plastic wrap and place in fridge for at least 30 minutes or until firm.
Preheat oven to 375°F. For filling, mix sugar, cornstarch and cinnamon in large bowl. Add apples, melted butter, lemon juice, vanilla extract and salt. Toss to coat.
For crumb topping, mix flour, oats and brown sugar in medium bowl. Add melted butter and stir until mixture resembles coarse meal.
Brush the bottom of the tart shell with the egg white wash so it doesn't get soggy. Spread the filling evenly throughout. Top with crumb topping. Bake for 45-50 minutes or until golden brown and bubbling. You will need to cover the tart with aluminum foil halfway through to prevent it from browning too much. Let the tart rest for an hour before serving.

Use cornstarch as filling thickener. It works better than flour with apples in creating the syrupy texture you want.

Don't overdue it with the cinnamon. A little goes a long way. Remember it is an apple pie so you want it to taste like apples.

Add a baking sheet to the preheated oven. By throwing a baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.

Don't fret over tart filling rising above the dish as it will collapse as the tart cooks.

Have aluminum foil ready to cover the crumble in case it starts browning too quickly.

Let the tart rest for at least an hour so it won't be runny and wet when you slice into it.