Apple Crumble Cinnamon Tart

In celebration of all things fall, we’re kicking off this #TastyTuesday (a day late, whoops!) with a scrumptious apple cinnamon crumble tart recipe!

I have a confession to tell you.


I don't really like baked apples. (insert wide-eyed emoji). 

But I LOVE this tart. So for all you "I don't love apple pie" people out there - I promise, this is WAY better. Try it, you'll be delightfully surprised.

 Spotted: Our appetizer plate in Christmas Green - our Holiday collection will launch 10/16 (VIP) an 10/17/17.

I love tarts for three reasons:

They are more approachable than pies for the amateur baker (me!)

They are super versatile, great for any time of year, and can be sweet or salty!

Kids love to help make them (and eat them, of course!)

I adapted a recipe from that I followed to the tee with my daughter Maison, but found that their recipe made quite a bit extra (enough for 6 extra mini tartlets).

So, this ingredient list and amounts have been modified to make just one tart.

You’ll need:
One 9” tart pan (I used aluminum foil because: kids)
Food Processor
Large Mixing bowl
Measuring tools: 1 Teaspoon, 1 tablespoon, 1 cup for dry measuring,  ½ cup for dry measuring, 1/3 cup for dry measuring
Regular dinner spoon
Apple peeler
Wood rolling pin
Wax paper


              For the crust:

-          2 ¼ All purpose flour

-          1 teaspoon salt

-          ¾ cup (1.5 sticks) of COLD unsalted butter, sliced into small cubes

-          ½ cup ice water

For the apple filling:

-          5-6 Firm apples – I use 6 if they’re smallish and 5 if they’re large. Use red or green, whichever you like – I used Red Delicious

-          ½ Cup Sugar

-          2 teaspoons cinnamon

For the crumble topping:

-          1 stick cold, unsalted butter

-          1 cup all purpose flour

-          ½ cup brown sugar

-          ¼ cup finely chopped walnuts


Directions: (From

For the pastry, place the flour and salt in the food processor, then add the pieces of butter (or shortening) and briefly pulse for 5 to 10 seconds or until the mixture looks like coarse meal.

Add the ice water spoonful by spoonful, pulsing briefly a second or two after each addition until the dough just holds together.

Empty the dough out onto a lightly floured hard surface and shape the dough into a flat disk.

Cover with plastic wrap and refrigerate for a minimum of one hour.

Roll out the dough into a circle with a thickness of about 1/8 of an inch.

Center the dough in a 9 inch tart or pie pan.

Preheat the oven to 375 degrees F.

For the apples, peel, remove the cores, and slice thinly.

Mix the apple slices together with the sugar and cinnamon in a bowl.

Pour the apples into the prepared pie crust, dot the apples with butter, and trim the edges of the pie with a sharp knife.

For the topping, in a food processor, mix the flour, brown sugar and butter together until crumbly.

Stir in the walnuts and spoon the topping over the apples in the prepared pie crust.

Bake the tart for about 45 to 50 minutes, or until the crust is light brown and the apple filling is bubbly.

Cool for at least 15 minutes and serve (WITH ICE CREAM! Of course).

Happy October y'all! If you try this recipe, let us know what you think! Tag yours with #sgpsavors!