Apple crumble tart recipe

By Marcus Wareing

  1. Serves about 6-8
  2. Takes 40 minutes to make, 20 minutes to bake
  3. Rating

A delicious tart, by Michelin-starred chef Marcus Wareing, that you can make ahead.

tried and tested
Apple crumble tart

Ingredients

  1. 1.5kg apples, such as Braeburns or Cox’s
  2. Juice of 1 small lemon
  3. 100g caster sugar
  4. 225g sheet ready-rolled puff pastry, thawed
  5. 100g plain flour
  6. 1/4 tsp ground cinnamon
  7. 90g unsalted butter
  8. 50g ground almonds
  9. 50g soft brown sugar
  10. 3 tbsp melted butter

Method

  1. 1. Preheat the oven to 190°C/fan170°C/gas 5. Peel, core and chop half the apples then place in a large pan with the lemon juice and caster sugar. Heat on a high heat until the juices start to run, then cover and turn the heat right down and cook for 10-15 minutes, stirring once or twice until the fruit cooks to a pulp. Stir vigorously to help it break down. Remove and cool.
  2. 2. Lightly butter a baking sheet and lay the pastry sheet on top, pricking with a fork in a few places. Bake for about 10 minutes until risen then remove from the heat and using a tea towel press the layers flat. Return to the oven for another 5 minutes until golden brown and crisp.
  3. 3. Meanwhile, core, peel and thinly slice the remaining apples. Place the flour, cinnamon, butter and almonds into a processor and whizz to a fine crumble mixture then mix in the sugar.
  4. 4. Spread the cool apple purée over the pastry right to the edges and place the sliced apples on top – they don’t have to be neat. Brush the apples with the melted butter, then sprinkle the crumble on top. Spread the crumble evenly using the back of a fork, if necessary. Return the tart to the oven and bake for about 20 minutes until the top is brown and crunchy. Cool before serving with ice cream, cream or custard.

Chef's tip

This tart can be made ahead and reheated in a warm oven.

Wine Recommendation

The fine, sweet wines of the Loire are wonderful with apple desserts. Try a Bonnezeaux, Coteaux-du-Layon or Quarts de Chaume from this area.

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