Apple Crumble Tart for Nick's 19th Birthday

 

Finally, our Blog is back up and running!! I've been wanting to post this recipe for about 2 weeks now, but there was an issue with Google that is finally fixed! Yay! I was starting to have Blogger withdrawals.

 

My inspiration for making this tart with my son Nick's 19th birthday. We had to celebrate his birthday early this year while he was in town visiting for the holidays. He spent his actual birthday in Napa at Culinary School. I know, rough life huh? This was actually the first birthday we have ever spent apart. I was a bit sad about that, but I know he's growing up and pursuing his dream so that made it better (a little).

 

While Nick was in town, I made this Apple Crumble Tart in honor of his birthday. I had been wanting to use the rectangular tart pan I bought a few months ago so this was the perfect occassion!

 

 

Apple Crumble Tart

Crumble Topping Ingredients:
1/2 cup all purpose flour
1/2 cup old fashioned oats
1/2 cup packed light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons of unsalted butter, cold cut into cubes


Tart Ingredients:
1 refrigerated pie crust (or use homemade if you prefer)
4 large apples (I used 2 Granny Smith + 2 Golden Delicious)
1 tablespoon of fresh lemon juice
1 teaspoon of fresh lemon zest (zest the lemon before you juice it)
1/4 cup packed light brown sugar
1/4 cup granulated sugar
3 tablespoons all purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons unsalted butter

Directions:

Make the topping

In a medium size bowl, combine the dry ingredients and spices. Cut in the cubed cold butter with a pastry cutter (you an also use 2 forks or butter knives) until you get a course crumble mixture. Set aside.

Make the apple filling

Peel and core the apples. Slice into 1/4" thick slices. Place the apples in a bowl and toss with the lemon juice and zest.

In a small bowl, combine the sugar, spices and flour.

Melt the 3 tablespoons of butter in a skillet. Add the apples then top with the sugar/flour/spice mixture.

Cook over medium-low heat until the apples are slightly tender. Stir in the vanilla extract.

Remove from heat and allow to cool for 10 minutes.


Assemble the Tart

Here's a photo of the rectangular tart pan with removable bottom that I bought online at Amazon. Tip: As with any baking pans, try to buy one with a light color finish. Your baked goods will bake more evenly. Dark color pans tend to brown too quickly.

Place the rectangular pan on a baking sheet.

Preheat oven to 375.


Roll the pie crust out in the shape of a rectangle to fit your pan and fold down the sides to create a double layer to reinforce the edges. I wasn't able to roll out the pie crust large enough otherwise it would have been too thin so I had to cut a few pieces of the dough to create the reinforced edges.

Place the slightly cooled apple filling into the pan in an even layer.

Sprinkle the crumble topping evenly over the apples.

Bake at 375 degrees f for approx 30 minutes or until the crust is golden brown and the apples are bubbling.

Allow to cool until sturdy enough to handle and carefully remove from the tart pan. You might need to loosen the endges with a thin, sharp knife.

Place on a cutting board.

Slice and serve with a scoop of vanilla bean ice cream.

Store any leftovers loosely covered at room temperature for 2 days or refrigerate and reheat each serving as needed.

Enjoy!!