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Apple Crumble Tarts Recipe

Apple Crumble Tarts is a popular Continental Dessert
Author :
On :
Monday, 22 May, 2017
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 6
Rated 4.5 based on 100 votes


  • For crust and base:
  • 2.5 cups - plain flour
  • 100 gms - Chillid unsalted Butter
  • 2-3 pinches salt
  • 2 tbsp - sugar, ground
  • For filling:
  • 4 firm ripe apples chopped
  • 1/3 cup - Sugar
  • 2 pinches Cinnamon powder
  • 2 pinches Nutmeg powder
  • 1/2 tsp - Cardamom powder
  • 1 medium Lemon juice extracted
  • For topping: 1 cup - chillid Cream
  • 2 tbsp - Sugar
  • How to Make Apple Crumble Tarts:

    1. For crust and base:
    2. Sieve flour, sugar, salt together into a large cold bowl.
    3. Cut in cold butter quickly, so that it won't melt
    4. Mix in with light fingers, till mixture is like breadcrumbs.
    5. Keep one third of this mixture aside in refrigerator.
    6. Add a few tbsp ice-cold water, by sprinkling over remaining flour.
    7. Mix and form a smooth dough, but try to work quickly, with minimum handling.
    8. Wrap dough in a clean polythene sheet or cling film.
    9. Refrigerate for 30 minutes or till required.
    10. Remove pastry dough, knead very lightly on flour-dusted clean surface.
    11. Roll into 1/4 inch thick large round.
    12. Prick well all over with fork, flip, prick other side too.
    13. Cut oversized rounds for greased tarts cases or muffin trays.
    14. Press a round into a tart case, press well into mould. Trim edges and remove any extra dough.
    15. Bake blind in preheated oven at 200*C for 20-25 minutes, or till light golden.
    16. Remove, keep aside on mesh to cool.
    17. For filling:
    18. Heat apples in a heavy or non-stick pan.
    19. Add sugar, spices, apples, cook, till apples are slightly cooked but not mushy.
    20. Add lemon juice, stir and remove from fire. Keep aside to cool.
    21. For topping:
    22. Whip cream in a chilled bowl till stiff and light.
    23. Fold in sugar, fill a large star nozzle icing gun.
    24. Keep gun in chiller till required.
    25. To proceed:
    26. Fill cool tart mould three-fourths with filling.
    27. Sprinkle a little of the leftover dry pastry mixture.
    28. Repeat for all mould, bake in preheated oven at 200C for 5-6 minutes, on top rack.
    29. Remove, carefully unmould with a knife, and cool.
    30. Before serving, pipe a swirl of whipped cream over tart filling.
    31. Serve immediately.


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