Crispy & Moist Cinnamon Almond Crumble Apple Tart
Recipe for Cinnamon Almond Crumble Apple Tart
Experience the delightful harmony of apples infused with a subtle cinnamon aroma, encased in a crispy tart shell, and complemented by a rich, moist almond cream. This apple tart is not only wonderful on its own but also pairs beautifully with bread. A key feature is the inclusion of almond flour in both the crumble topping and the almond cream, creating a deep, nutty flavor that truly elevates the taste. Enjoy the satisfying contrast of a crisp exterior with a wonderfully moist and tender interior in this exquisite crumble apple tart!
Tart Dough, Crumble, Almond Cream, and Filling Ingredients- Cake flour: 90g for tart dough, 45g for crumble, 5g for almond cream
- Unsalted butter: 50g for tart dough, 40g for crumble, 50g for almond cream
- Powdered sugar: 20g for tart dough, 35g for crumble, 50g for almond cream, 15g for filling
- Almond flour: 45g for crumble, 50g for almond cream
- Apple: 1/2 medium
- Cold water: 20ml
- Salt: 1g
- Cinnamon powder: 2g
- Egg: 1 large
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the tart. You will need cake flour, unsalted butter, almond flour, powdered sugar (or granulated sugar), cold water, salt, an apple, cinnamon powder, and an egg.
Step 2
Now, let’s make the tart dough. For the tart crust, prepare 90g of cake flour, 50g of cold unsalted butter, 20g of powdered sugar, 1g of salt, and 20g of cold water.
Step 3
In a food processor, combine the cake flour, powdered sugar, and salt, and pulse a few times to mix. Add the cold, cubed unsalted butter and pulse in short bursts until the butter pieces are about the size of coarse breadcrumbs. Avoid over-processing; you want distinct butter pieces.
Step 4
Transfer the mixture from the food processor into a plastic bag. Gently press the mixture with your hands to bring the ingredients together into a cohesive dough. Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to rest. This resting period makes the dough easier to handle.
Step 5
Next, we’ll prepare the crumble topping for a delightful crunch. For the crumble, gather 45g of cake flour, 45g of almond flour, 40g of cold unsalted butter, and 35g of sugar (or powdered sugar).
Step 6
Similar to the tart dough, place the crumble ingredients in a food processor. Pulse in short bursts until the butter is broken into pea-sized pieces and the mixture starts to clump together. Don’t process too finely; the crumble should hold together when squeezed but remain somewhat crumbly.
Step 7
Now it’s time to make the rich almond cream. For the almond cream, you’ll need 50g of almond flour, 50g of unsalted butter (softened to room temperature), 50g of powdered sugar, 5g of cake flour, and 1 large egg.
Step 8
In a bowl, cream the softened butter using a whisk until smooth and fluffy. Gradually add the egg, a little at a time, whisking well after each addition to maintain a creamy consistency. Finally, sift in the almond flour, cake flour, and powdered sugar. Gently fold these dry ingredients into the wet mixture with a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can make the cream tough.
Step 9
Finally, let’s prepare the apple filling, which will be the heart of our tart. You’ll need 1/2 medium apple, 15g of sugar, and 2g of cinnamon powder.
Step 10
In a small saucepan, combine the diced apple, sugar, and cinnamon powder. Cook over medium-low heat, stirring occasionally, until the apples are slightly softened and the liquid has reduced. Be cautious not to overcook and make the apples mushy. Remove from heat and let it cool slightly.
Step 11
Take the rested tart dough out of the refrigerator and divide it into 6 equal portions. Line muffin tins with parchment paper or grease them thoroughly. Press each portion of dough evenly into the bottom and up the sides of the tins to form tart shells. Use a fork to prick the bottom of each shell a few times; this helps prevent puffing during baking.
Step 12
Spoon the prepared apple filling evenly into each tart shell.
Step 13
Gently spread the almond cream over the apple filling in each tart. Be mindful not to overfill, as the cream may bubble over during baking.
Step 14
Finally, sprinkle the crumble topping evenly over the almond cream. Bake in a preheated oven at 170°C (340°F) for 25-30 minutes, or until the tart edges are golden brown and the crumble topping is crisp and golden.
Step 15
Once baked, carefully remove the tarts from the oven and let them cool slightly before gently removing them from the muffin tins. They are delicious served warm, but also wonderful when completely cooled. For an extra touch, you can lightly dust with powdered sugar before serving.
