This Mary Berry Apple Crumble Tart Recipe is the best of both worlds, combining a buttery pastry case with a tender apple filling and a crunchy crumble topping. It’s a comforting and classic dessert, ready in about 1 hour and 30 minutes.
Mary Berry Apple Crumble Tart Ingredients
For the Sweet Pastry:
- 200g plain flour, plus extra for dusting
- 100g cold unsalted butter, cubed
- 2 tbsp icing sugar
- 1 medium egg, beaten
- 1-2 tbsp very cold water
For the Apple Filling:
- 4 large Bramley (cooking) apples (about 1.2kg)
- 100g caster sugar (or to taste)
- 1 tbsp water
- ½ tsp ground cinnamon (optional)
For the Crumble Topping:
- 175g plain flour
- 110g cold unsalted butter, cubed
- 100g demerara sugar
How To Make Mary Berry Apple Crumble Tart
- Make the pastry: In a large bowl, rub the 100g of cold butter into the 200g of plain flour with your fingertips until it resembles fine breadcrumbs. Stir in the icing sugar. Add the beaten egg and 1 tablespoon of cold water, mixing with a knife until the dough starts to come together. Add the second tablespoon of water only if needed. Knead gently into a ball, wrap in cling film, and chill for 30 minutes.
- Blind bake the tart case: Preheat the oven to 200°C/180°C Fan/Gas 6. Roll out the chilled pastry on a lightly floured surface and use it to line a 25cm (10in) loose-bottomed tart tin. Prick the base with a fork. Line with baking parchment, fill with baking beans, and bake for 15 minutes. Remove the beans and paper and bake for another 5-8 minutes until the pastry is crisp and golden. Set aside.
- Prepare the apple filling: While the pastry bakes, peel, core, and chop the apples into chunks. Place them in a large saucepan with the caster sugar, 1 tablespoon of water, and cinnamon (if using). Cook over a medium heat for 5-10 minutes, stirring occasionally, until the apple has softened but still holds its shape. Allow to cool completely.
- Make the crumble topping: In a separate bowl, rub the 110g of cold butter into the 175g of plain flour until the mixture looks like coarse breadcrumbs. Stir in the demerara sugar.
- Assemble and bake: Reduce the oven temperature to 180°C/160°C Fan/Gas 4. Spoon the cooled apple filling into the cooked pastry case and spread evenly. Sprinkle the crumble topping all over the apple filling.
- Final bake: Bake for 25-30 minutes, or until the crumble is crisp and golden brown and the filling is bubbling at the edges. Let it cool in the tin for 10 minutes before serving.
Recipe Tips
- How to choose the right apples: Bramley apples are ideal as they cook down to a soft, fluffy texture while retaining a pleasant tartness. If you can’t find them, use a mix of Granny Smith and a sweeter eating apple like Braeburn.
- How to avoid a soggy bottom: Blind baking the pastry case is essential. You can also sprinkle a tablespoon of semolina or ground almonds onto the base of the cooked tart before adding the apple filling to absorb any excess juice.
- Can I make this ahead? You can make the pastry dough and the crumble topping a day or two in advance and keep them in the fridge. The apple filling can also be made a day ahead. Assemble and bake just before you plan to serve for the best texture.
- For an extra crunchy topping: Add 50g of rolled oats or chopped hazelnuts to the crumble mixture for more texture and flavour.
What To Serve With Apple Crumble Tart
This tart is a classic comfort dessert and pairs perfectly with:
- A generous pouring of warm custard
- A scoop of vanilla ice cream
- A dollop of thick double cream or clotted cream
How To Store Apple Crumble Tart
Refrigerate: The tart is best eaten on the day it’s made but will keep in the refrigerator for up to 3 days. The crumble will soften over time. Reheat slices in a moderate oven to refresh the pastry and crumble. Freeze: You can freeze the unbaked tart (assembled) or the baked and cooled tart for up to 3 months. Bake from frozen, adding about 15-20 minutes to the cooking time, or thaw completely before reheating.
Mary Berry Apple Crumble Tart Nutrition Facts
(Approximate values per slice, assuming 10 slices)
- Calories: 480 kcal
- Protein: 5g
- Carbohydrates: 65g
- Fat: 23g
- Fiber: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if the dough is overworked or not rested for long enough in the fridge. Chilling the dough allows the gluten to relax, which prevents shrinking.
Yes, this recipe is very adaptable. An apple and blackberry combination is classic. Rhubarb or pear would also work beautifully, though you may need to adjust the sugar in the filling depending on the fruit’s sweetness.
This can happen if the butter is too soft or if the mixture is over-worked. Use butter straight from the fridge and rub it in lightly with your fingertips until you have a breadcrumb-like texture.
Try More Recipes:
- Mary Berry Apple Cinnamon Crumble Recipe
- Mary Berry Apple and Blackberry Crumble Cake Recipe
- Mary Berry Apple and Rhubarb Crumble Recipe
Mary Berry Apple Crumble Tart Recipe
Description
A delicious hybrid dessert featuring a crisp, sweet pastry base, a generous layer of tender-cooked Bramley apples, and a crunchy, buttery crumble topping.
Ingredients
For the Sweet Pastry:
For the Apple Filling:
For the Crumble Topping:
Instructions
- Make the pastry by rubbing butter into flour and sugar, then binding with egg and water. Chill for 30 minutes.
- Preheat oven to 200°C/180°C Fan. Roll out pastry, line a 25cm tart tin, and blind bake for 20-23 minutes until golden.
- Make the filling by gently cooking peeled and chopped apples with sugar and water for 5-10 minutes until softened. Cool completely.
- Make the crumble by rubbing butter into flour and stirring in demerara sugar.
- Reduce oven to 180°C/160°C Fan. Fill the pastry case with the cooled apple mixture.
- Cover the apples with the crumble topping.
- Bake for 25-30 minutes until the topping is golden and the filling is bubbling.
Notes
- Using cold butter and chilling the pastry are crucial for a crisp, flaky tart shell.
- Ensure the apple filling is completely cool before adding it to the pastry case to prevent a soggy bottom.
- Do not overwork the crumble mixture; it should have a coarse, breadcrumb-like texture for the best crunch.
- The tart is delicious served warm.
