I just grab little bits of dough and sprinkle it on top with my fingertips until all the apple filling is kind of covered. For the top of the apple crumble tart, I’m using the remaining dough. I add the apple and walnuts filling and spread it evenly to cover all the dough.Ġ8. Using my hands, I spread the dough all around the tart tin evenly making sure that it is a bit raised around the edges.Ġ7. I add half of the dough to the bottom of a tart tin that is about 9 inches wide.

Now we are ready to start assembling the tart. If you don’t like walnuts or have a nut allergy you could leave them out.Ġ6. As for the walnuts, I’m using about a cup that I roughly chop. Make sure that the brown sugar you will use is soft or muscovado otherwise if it’s too granule, it will not dissolve. I add all the apple cubes to a bowl along with the cinnamon, chopped walnuts and soft brown sugar. I peel the apples, remove any seeds and hard bits from the core and then cut them into cubes.Ġ5.

I prefer to use more tart apples like pink lady or red delicious apples rather than the very sweet ones since we will be adding some sugar to the filling. You could use any type of apples you like. For the filling, I’m using two large apples. If you leave it out at room temperature the butter will get soft and then it will be more difficult to handle the dough.Ġ4. I leave the dough to rest in the fridge, while I prepare the apple filling. If the mixture is still too crumbly then add one more tablespoon of milk. Using my hands or a spatula, I start mixing everything and adding some pressure with my hands until it forms into a dough. I move the dry ingredients to a big bowl and add the egg, vanilla extract and milk. Now it’s time to add the wet ingredients. Try not to use your palms as you don’t want the butter to melt.Ġ3. If you shake the bowl then any lumps will come up to the surface. Simply, start rubbing the butter into the flour mixture until it looks like breadcrumbs. If you don’t have a food processor, that is absolutely fine, I’ve often made the dough for this apple crumble tart using just my hands. If you are using a food processor, just give it a few spins until all the butter is incorporated and the mixture resembles breadcrumbs or sand. This is particularly important, especially if you are making the dough without a food processor, as the mixture will be too sticky otherwise and difficult to handle.Ġ2. Make sure the butter is straight out of the fridge. To start, I add the dry ingredients to a bowl or food processor, the sugar, self-raising flour and the cold butter cut into cubes. Pretty simple baking ingredients that we usually have in our pantry.įor the filling of the apple crumble tart, all we need is a couple of apples, soft brown or muscovado sugar, cinnamon and walnuts.Ġ1. Remove from oven and let cool to room temperature before serving.To make the dough for the apple crumble tart, you will need self-raising flour, an egg, sugar, butter, milk and vanilla extract.Remove the foil and continue to bake the tarts for 15-20 more minutes or until golden brown. Place the tarts on a baking sheet and lightly tent the tarts with aluminum foil to prevent the crust from over-browning.Lightly sprinkle with sugar or sweetener. Brush the tops of each tart with milk.Top each tart with the strips of crust, alternating the strips in each direction, forming the crust strips to the edges of the tart pan to secure. Using the second Pillsbury™ Pie Crust, cut 1/2” strips.Divide the apple mixture into each prepared tart pan.of flour along with the sugar (or sweetener), cinnamon and nutmeg. In a mixing bowl, top the sliced apples with 2 Tbsp.Press into the bottoms and sides, trimming off any excess crust from the edges of the pan. Gently form each pie crust quarter into a 4” tart pan. Using a pizza cutter, cut into four equal quarters. Roll out one of the Pillsbury™ Pie Crusts. Lightly flour work surface with 2 Tbsp.

Apple tart recipe easy