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Apple Crumble Tarts

If you want to make this recipe into one tart, simply use a 9-inch tart pan. But you might want to use another half an apple to make the filling extra prominent.
Servings 2
Author Phoebe Lapine


  • For the crust:
  • 8 tablespoons unsalted butter 1 stick, melted
  • 1 ⁄4 cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • For the filling:
  • 1 large Granny Smith apple peeled, cored, and cut into 1-inch pieces
  • 2 teaspoons lemon juice
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • For the crumble:
  • 1 ⁄4 cup all-purpose flour
  • 1 ⁄4 cup rolled oats
  • 1 ⁄4 cup sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter at room temperature
  • Vanilla gelato optional, for serving


  1. Preheat the oven to 350°F.
  2. In a bowl, mix all the crust ingredients together with a spoon or spatula. Press the
  3. dough into two 5-inch fluted tart pans with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides - you might have a little extra dough leftover. Use a measuring cup to round the sides and press the bottom evenly. Place the tart pan on a baking sheet and bake the crust for 10 to 12 minutes, until it is golden.
  4. Let the crust cool to room temperature, 10 minutes. If it has risen slightly, use the measuring cup to repack and shape the crust.
  5. Meanwhile, prepare the filling: In a bowl, toss the apples with the lemon juice, sugar, and cinnamon.
  6. Make the crisp topping: In a bowl, combine the flour, oats, sugar, cinnamon, and salt. Work in the butter, using your fingers, until you have a dry dough that clumps together when you press it.
  7. When the crust is cool, divide the apple mixture between the tarts – it can be a rather rustic pile. Sprinkle the crisp topping over the top in an even mound, and return the tart to the oven. Bake for 40 to 45 minutes, just until the crust is lightly browned, and the topping is crisp.
  8. Cool slightly, then remove the tarts from the pans. Serve with vanilla ice cream and a little caramel sauce.