Apple crumble and apple pie just got better – enter, apple crumble tart. This buttery, cinnamony, apple tart is incredible. The crisp shell, crunchy topping and sweet, soft apple centre is such an amazing combination.

  • Crisp, buttery shortcrust base.
  • Soft, baked, cinnamon apple filling.
  • Crunchy, sweet streusel topping.
  • All made from scratch.
  • Each component is actually very simple to make.

Ok, true, this recipe will take a little time but most of it is in waiting – waiting for the pastry to chill and the tart to bake – but not in effort. Each component is quick and easy to make and results in the most stellar of desserts.

This beautiful dessert starts with an elegant base and it’s finished with a rustic, cosy topping. It really is a feast for the eyes and the tastebuds.

Try my classic apple crumble too.

A slice of apple crumble tart topped with ice cream.

Ingredients you’ll need

Ingredients for apple crumble tart of a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Apples: I use Granny Smiths (pretty much in all my baking) since I love their tart yet sweet flavour and the way they keep their shape when baked. You can try other types too or a mixture of a few. Maybe some Bramley apples mixed with the more tart Granny Smiths. Or choose your favourites.
  • Butter: Use unsalted butter in this recipe as salted varieties all have a different ratio of salt to butter.
  • Flour: The only flour you’ll need is plain flour (all purpose).
  • Sugars: There are 3 types of sugar in this recipe. Icing sugar (powdered sugar / confectioners sugar) is used in the shortcrust pastry. Caster or granulated sugar as well as brown sugar are used in the filling and topping.
  • Egg: I use large free-range eggs.
  • Apple cider vinegar: Just to add another layer to the apple flavour and also to stop the apples from browning. You can also use lemon juice.
  • Spices: Ground cinnamon and ground nutmeg add an element of cosiness that always goes well with apples. You could add others like ground ginger, cloves or all spice. You could add some vanilla extract too.

Feel free to add a handful of oats to your crumble if you like an oaty streusel.

How to make apple crumble tart (step-by-step)

While I love a quick and easy recipe, sometimes just a little more time can give you just the most beautiful dessert.

A collage showing how to make the tart shell.

Detailed quantities and instructions in the recipe card below.

For the shortcrust tart shell

  1. Blending butter and sugar: Start by beating together butter and sugar – just until combined. Add an egg and beat that in until smooth – scrape down the sides of the bowl from time to time until it comes together.
  2. Add the flour: Now add flour and mix that in until your dough starts forming large clumps.
  3. Pull together and roll out: Tip the dough out (photo 1) and pull it together into a disk shape (photo 2). Lightly flour your work surface, then roll the dough out (photo 3) to about 11 inches. Lay it into a 9 inch tart pan (photo 4) and press it into the corners and up against the sides (photo 5).
  4. Chill: This is the most important part – chill the dough in the pan for a minimum of 2 hours.
A collage showing preparing the tart shell to bake.
  1. Trim and dock: Once the pastry has chilled, trim the overhanging pastry off by running a knife flat to the edge all the way round. Use a fork to dock the base (prick all over) (photo 6).
  2. Parbake: Lay a sheet of baking paper into the tart shell and fill with rice (photo 7) or pie weights. Bake for a short time before removing the rice.

The crumble

  1. The crumble topping couldn’t be easier. Simply mix the dry ingredients then mix in melted butter with a fork until combined and clumping (photo 9). Set aside.
A collage showing how to make and add the filling.

For the apple filling

  1. Prep the apples: Peel the apples then cut them into quarters. Slice the core out, then slice each quarter into 5-6 slices. Cut those slices in half (photo 8).
  2. Combine everything: Toss the apples in apple cider vinegar, sugar, flour, cinnamon and nutmeg (photo 10).

Assemble the apple crumble tart

  1. Now just tip those apples into the par-baked tart crust (photo 11), scatter the crumble topping all over (photo 12) (don’t leave any behind) and then bake until golden.
Top down view of a tart cut into slices.

Tips and tricks

  • Weigh ingredients: I always recommend weighing ingredients like flour and sugar. Weighing will give you the most accurate mixture and the best result. Kitchen scales are cheap and last a lifetime. Plus, less cups to wash up!
  • Cold pastry: It’s so important to keep the pastry cold before baking and it’s why you shouldn’t skip the chilling time. This helps the pastry not to shrink too much when you bake it.
  • If it’s a warm day, chill the pastry disk before rolling it out too.

Yield and storage

This recipe serves up to 12 though you may want a bigger slice because it’s so yum!

  • Pastry: The pastry can be made and chilled for up to 4 days prior to use. Roll it and fit into the tart pan, cover tightly with plastic wrap and keep chilled. It can also be frozen for up to 3 months.
  • Baked tart: Leftovers should be kept chilled for up to 3-4 days in an airtight container. It can also be frozen.
A slice of apple crumble tart on a marble platter.

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Top down view of a tart cut into slices.
4.8 from 4 ratings
This apple crumble tart is a delightful combination of two classics – apple pie and apple crumble. Soft, cinnamon baked apples in a crisp shortcrust shell, topped with a delicious crumble.



  • 100 g unsalted butter, softened (7 tablespoons / 3.5oz)
  • 40 g icing sugar (⅓ cup / 1.4oz)
  • 1 whole large egg, room temperature
  • 225 g plain flour (all purpose flour)


  • 195 g plain flour (all purpose flour)
  • cup white sugar (66g / 2.3oz)
  • cup light brown sugar (66g / 2.3oz)
  • 113 g unsalted butter, melted (½ cup / 1 stick / 4oz)


  • 6 medium granny smith apples (1kg / 2.2lb)
  • 1 tablespoon apple cider vinegar (notes 1)
  • cup white sugar (66g / 2.3oz)
  • 2 tablespoons flour (notes 1)
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg

For best results, always weigh ingredients where a weight is provided



    In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes). Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
  • Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
  • Place it onto a lightly floured work surface and dust the top with just a little flouer too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
  • Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
  • Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
    Preheat the oven to 180C (160C fan) / 350F.
  • Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
  • Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
  • Bake for 15 minutes. You can proceed with making the crumble and filling while it bakes.
  • After 15 minutes. Carefully remove the baking paper and rice (or weights) and bake a further 5 minutes then set the tart shell aside.
    In a medium bowl, combine the flour and both sugars and mix well. Add the melted butter and mix with a fork to combine until forming large clumps.
    Peel the apples. Cut them into quarters, then slice the core out of each quarter. Now cut each quarter into 6-7 thin slices then cut those in half.
  • Place the apples into a large bowl. Add the apple cider vinegar, sugar, flour, cinnamon and nutmeg. Mix well.
    Place the tart pan onto a large baking tray (to catch any bits that may fall off).
  • Tip the apples into the par-baked pastry case. Roughly pile the crumble mixture on top, spreading it loosely all over the tart. Leave some nice large clumps and smaller clumps.
  • Bake the apple crumble tart for 40-45 minutes until turning golden brown all over.
  • To serve warm, leave it in the tart tin and slice. If serving it cold, let the tart cool completely before removing it from the tin.
  • Serve slices of apple tart with a scoop of vanilla ice cream or some homemade runny custard (creme anglaise).
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Tablespoons: I use a standard Australian 20ml tablespoons (this is equal to 4 teaspoons worldwide). Some countries use a 15ml tablespoon so check before measuring.
  2. Weigh ingredients: I always recommend weighing ingredients like flour and sugar. Weighing will give you the most accurate mixture and the best result. Kitchen scales are cheap and last a lifetime. Plus, less cups to wash up!
  3. Cold pastry: It’s so important to keep the pastry cold before baking and it’s why you shouldn’t skip the chilling time. This helps the pastry not to shrink too much when you bake it.
  4. If it’s a warm day, chill the pastry disk before rolling it out too.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.