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5 from 5 votes

Apple Crumble Tart

Prep Time40 mins
Cook Time1 hr 10 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Servings: 8


Pate Sucree

  • 2-3/4 cups (314 grams) all purpose flour, sifted
  • 1 cups (112 grams) powdered sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup (22 grams) almond flour
  • 1-1/2 teaspoons vanilla extract
  • 1 egg + 1 egg yolk
  • 12 tablespoons (171 grams) unsalted butter room temperature

Apple Filling

  • 4 large apples (7 cups - 740 grams)
  • 4 tablespoons (57 grams) unsalted butter room temperature
  • 1/2 cup (90 grams) dark brown sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/4 cup sliced almonds slightly toasted


  • 1 cup (142 grams) all-purpose flour
  • 1/2 cup (45 grams) packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (85 grams) unsalted butter room temperature
  • 2 tablespoons maple syrup


  • For the recipe the crust and the apples are precooked. Precooking ensures the crust will be nice and brown and that apples won’t make the crust soggy.

Pate Sucree Dough

  • Sift the powdered sugar, the flour and the almond flour into separate bowls
  • With a stand mixer beat the butter and salt together on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed until combine. Scrape down the sides of the bowl.
  • Add the almond flour and the vanilla and mix on low speed until combined.
  • Add the eggs and 1/3 of the flour and beat on low speed until well combined. Scrape down the bowl. Add the remaining flour and mix on low speed until the dough comes together. The dough will be soft.
  • The dough will weigh about 670 grams. Split the dough into two pieces, 335 grams each and shape each into a circle and wrap in plastic wrap. Refrigerate for at least 2 hours.
  • Lightly butter a 9-inch tart pan. Do not use too much butter. Remove the dough from the refrigerator and roll it out to 1/4-inch thick circle. Fold the dough in half and place into the pan. Unfold the dough and gently press the dough into the base and sides of the pan being careful not to tear the dough. Remove excess dough for the edge of the dough is even with the top edge of the pan.
  • Refrigerate the dough for at least 1 hour.
  • Preheat the oven to 325 degrees.
  • Blind bake the tart dough. Line the dough with parchment paper and fill the paper with pie weights or beans. I use dried beans and keep a jar of beans in my pantry. Bake the dough for 15 minutes. Remove the dough from the oven and remove the beans and paper. Return the dough to the oven and bake for another 15 minutes until it is golden brown.
  • Remove from the oven and allow to cool before filling it.

Apple Filling

  • For this recipe I used Granny Smith and Braeburn apples, 2 of each.  Use your favorite apples that are suitable for baking.  Core and dice the apples. Place them in a bowl and mix the lemon juice.
  • Heat a 12-inch nonstick skillet on high heat and add 4 tablespoons of butter. Melt the butter until it just begins to brown. Add the apples and spread into single layer. Sprinkle the apples with the brown sugar and brown the apples on one side (about 3-4 minutes) on high heat before flipping them to brown on the other side. Add the cinnamon, nutmeg and cardamom. Gently stir the spices into the apples and cook for another 60 seconds.
  • Scrape the apples in a bowl and allow them to cool completely.

Streusel and Almond Topping

  • Combine the flour, sugar, cinnamon, nutmeg and salt together in a bowl and whisk together. Cut the butter into pieces, add to the flour mixture and use your fingers to mix the butter in until crumbles form. Add the maple syrup and use a fork to mix. Set aside.
  • Toast the almonds on 325 degrees F for about 10 minutes.

Assemble and Bake the Tart

  • Preheat the oven to 350 degrees F.
  • Pour the apples into the baked tart and spread evenly. Sprinkle the streusel evenly on top of the apples. Spread the almonds on top. Bake the tart for 20-25 minutes until the streusel is slightly brown.
  • Remove the tart from the oven, place it on a cooling rack and allow to cool.  Tart can be eaten warm or at room temperature.