Mary Berry Apple Crumble Tart Recipe

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why make this recipe

This Mary Berry Apple Crumble Tart is easy and homey. It uses simple ingredients and gives a warm, soft apple filling with a crunchy crumble. You can make it for family tea or a simple dessert after dinner.

introduction

This recipe mixes a shortcrust pastry with a cooked apple filling and a crunchy crumble on top. It is gentle to make and tastes like classic home baking. If you enjoy fall apple treats, try a similar apple cider donut bread recipe for another cozy dessert apple cider donut bread recipe.

how to make Mary Berry Apple Crumble Tart

  1. Make pastry and chill it for 30 minutes.
  2. Blind bake the case until the base is golden.
  3. Cook the apples with sugar and lemon until they become a thick purée.
  4. Make the crumble topping from flour, butter and demerara sugar.
  5. Fill the baked case with the apple purée and cover with the crumble.
  6. Bake until the topping is golden and the tart is hot through.

If you like apple desserts with spice, also look at a moist apple cider donut bundt cake to use ideas for flavour and texture apple cider donut bundt cake recipe.

Ingredients :

  • 175g plain flour
  • 75g cold unsalted butter, cubed
  • 25g caster sugar
  • 1 large egg, beaten
  • 900g Bramley apples, peeled, cored, and sliced
  • 50g caster sugar
  • 1 tbsp lemon juice
  • 175g plain flour
  • 110g unsalted butter, softened
  • 50g demerara sugar

Directions :

  • Make and chill the pastry: Rub butter into the flour, stir in sugar, then mix in the egg to form a dough. Chill for 30 minutes.
  • Blind bake the case: Preheat oven to 200°C (180°C Fan). Line a 23cm loose-bottomed flan tin with the pastry. Prick the base, line with parchment and baking beans, and bake for 15 minutes. Remove beans and parchment and bake for 5 more minutes until golden.
  • Cook the apple filling: Simmer the apples, sugar, and lemon juice in a pan for 10-15 minutes until a thick purée forms.
  • Make the crumble: Reduce oven to 180°C (160°C Fan). Rub butter into the flour to form coarse crumbs, then stir in the demerara sugar.
  • Assemble and bake: Spread the apple purée into the baked pastry case. Cover with the crumble topping. Bake for 25-30 minutes until golden.
  • Cool: Let the tart cool in the tin for 20 minutes before serving.

how to serve Mary Berry Apple Crumble Tart

Serve warm or at room temperature. A scoop of vanilla ice cream or a spoon of pouring cream goes well with it. For a different apple dessert idea that is also sweet and spiced, you might enjoy apple cider donuts as a snack apple cider donuts recipe.

how to store Mary Berry Apple Crumble Tart

  • Keep at room temperature for up to 1 day in a covered cake tin.
  • Store in the fridge for up to 3 days in an airtight container.
  • To reheat, warm gently in the oven for 10 minutes until heated through.

tips to make Mary Berry Apple Crumble Tart

  • Use Bramley or another cooking apple for a good tart flavour.
  • Chill the pastry well so it keeps its shape when baking.
  • Prick the base before blind baking to stop bubbles.
  • Cook the apples until they are soft and mostly broken down for a smooth filling.
  • Make the crumble coarse so it stays crunchy on top.

variation (if any)

  • Add a pinch of cinnamon or nutmeg to the apple purée for warm spice.
  • Stir a little mixed peel or raisins into the filling for extra texture.
  • Use brown sugar in the crumble for a deeper taste.

FAQs

Q: Can I use ready-made pastry?
A: Yes. Use ready-rolled shortcrust to save time. Blind bake as directed.

Q: Can I use other apples?
A: You can. Choose firm cooking apples. Keep tart apples for better flavour.

Q: Can I freeze the tart?
A: You can freeze the baked tart for up to 1 month. Wrap well and thaw in the fridge before reheating.

Q: How do I stop the crumble from going soggy?
A: Make sure the apple purée is not too wet. Bake the crumble until golden to keep it crisp.