Apple Crumble Tarts

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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

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