Delicious apple crumble tart

Delicious apple crumble tart - autumn classic

A tart doesn't always have to be round and as we have a large selection of different tart moulds in our online shop, this time we thought we'd make an oblong tart. Not only does it look beautiful, it also tastes just like grandma used to make. A buttery shortcrust pastry with a delicious yoghurt sponge, apples and crispy crumble. This apple crumble tart will catapult you straight back to grandma's afternoon snack.

So be sure to bake the recipe! As always, you can download the PDF at the end of the article.

Most important key data

Quantity: 1 tart | 35 x 11 cm

Baking time: approx. 45 minutes

Level of difficulty: Easy

Shelf life: 5 days

Shortcrust pastry

White flour		150 g
Butter \| cold		90 g
Granulated sugar		60 g
Vanilla seeds		1 pinch of
Whole egg \| beaten egg		20 g
Salt		1 pinch

Crumble

Butter \| soft		70 g
Granulated sugar		50 g
Wheat starch		20 g
White flour		60 g
Vanilla seeds		2 pinches
Salt		2 pinches

Filling

Butter \| soft		45 g
Granulated sugar		45 g
Whole egg \| egg beaten		35 g
Whole milk		10 g
Natural yoghurt		30 g
White flour		100 g
Baking powder		4 g
Apples		250-300 g (2 pieces)

Hand mixer Clever Mix

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Mixing bowl Green Tea

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Bourbon vanilla seeds, 5 g

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Making the shortcrust pastry

Place the flour in a bowl with the cold butter. Now you need to rub the ingredients together with your hands to form a crumbly mixture. Once this has been achieved, you can add the whole egg and the remaining ingredients and mix everything together.

Mix everything together in the bowl until a kind of dough forms and then transfer it to your work surface. Now knead everything into a smooth dough. Then flatten the dough slightly and wrap it in cling film. The shortcrust pastry must now be chilled for at least half an hour before you can roll it out.

Making the crumble and filling

To make the crumble, mix the softened butter with the granulated sugar and then add the remaining ingredients. Knead everything together to form a dough and then crumble it lightly again. Place the crumbles in the fridge for approx. 10 minutes. You can also do the crumbling after chilling if you find it easier.

For the filling, cream the butter with the sugar. Then stir in the whole egg, milk and natural yoghurt. Once a homogeneous mixture has formed, add the flour and baking powder and stir briefly until everything has combined. You will need the apples in the next step.

Tart pan rectangular, 35x11 cm

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Professional rolling pin set, 3 sizes

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Assembling the apple crumble tart

Preheat the oven to 180 ºC fan oven.

Very important: Grease the tin with butter and then dust with flour. Make sure that you really get into all the grooves of the tin so that it is really well greased and floured. It would be a shame if the finished creation ended up sticking somewhere. Then take the chilled shortcrust pastry out of the fridge, add some flour to your work surface and roll out the pastry to a thickness of 3 mm. The best way to do this is to use our rolling pins.

Sprinkle a little flour on the surface of the dough and roll it out loosely onto a large silicone rolling pin. Then carefully roll the dough back over the mould.

Press the dough into each groove of the tart tin with your fingers so that it takes on the shape and sticks. Then cut off the excess dough using a small straight knife.

Spread the prepared filling evenly over the shortcrust pastry base and cut the apples into small pieces.

Then place the chopped apples on top of the filling and press down lightly. Finally, sprinkle the prepared crumble over the tart.

Place the tart in a preheated oven at 180 ºC for approx. 20 minutes. After the baking time, turn the baking tray with the tart once and bake for a further 20 to 25 minutes. In other words, turn the baking tray horizontally by 180 degrees once, as the oven usually bakes a little more at the back than at the front. We therefore recommend turning the baking tray once so that the tart is baked evenly.

Remove the finished tart from the oven and dust with sweet icing snow.

Storage & shelf life

The finished tart can be kept in a tart tin at room temperature for approx. 5 days.

Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes

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Comments

Dein Rezept „Apfel-Streusel Tarte“
By: Christina On 2024-09-27
Rating:
★★★★★ (5.0)

Beim Ausdrucken des Rezept steht Apfel Mandel !,, Fehler oder ist das Rezept wirklich ohne Mandeln?
Was meinst Du beim backen, nach 20 min. wenden meinst Du drehen ( vordere Seite nach hinten)
Danke für Deine Antwort
Lieber Gruss
Christina ?

Replied by: Nicholas Burk On 2024-09-27 Hoi Christina
aaah, tut mir leid, da ist mir tatsächlich ein Fehler unterlaufen. Habe das PDF angepasst. Das Rezept ist wirklich ohne Mandeln.
Mit dem Wenden mein ich genau das, ja. Einfach die vordere Seite nach hinten, weil meistens ist es ja so, dass der Backofen hinten etwas stärker backt, als vorn.
Demnach empfehlen wir, das Backblech einmal zu wenden, damit die Tarte gleichmässig durchgebacken wird.
Liebe Grüsse
Dein miniSchoggi Team
Apfeltarte
By: Notta On 2024-09-26
Rating:
★★★★★ (5.0)

Guten Abend
Ich habe eine Frage; im Rezept heisst es die tarte nach der 1/2 Backzeit wenden.Wie ist da gemeint.kippt man di tarte auf dem" Kopf"? Zum weiter backen?

Replied by: Nicholas Burk On 2024-09-27 Hoi Notta

mit dem Wenden meine ich, dass das Backblech auf dem die Tarte steht einmal um 180 Grad gedreht wird, damit vorn jetzt hinten ist. Oftmals ist es ja so, dass der Backofen hinten etwas stärker backt als vorn und durch das Wenden kann die Tarte gleichmässig durchbacken.

Liebe Grüsse
Dein miniSchoggi Team

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Delicious apple crumble tart

Delicious apple crumble tart - autumn classic

Most important key data

Shortcrust pastry

Crumble

Filling

Hand mixer Clever Mix

Mixing bowl Green Tea