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Apple Crumble Tart
Tuesday, 8 May 2012 | posted by Simply bakes

ZOOM in a blink of an eye, here i am in May already! Bet many of you feel that way too, how time passes real fast. I still remember reassuring myself to take things slow because i still have loads of time ahead. Sigh, guess i am far too behind now that i realized where i am at this point in time.

This year has been tough on me and i pray that i will be able to face each day with courage and zeal. Finally started baking again and everything feels so familiar yet so distant. hahah thank goodness i haven't lost my knack for baking even though i did made some mistakes along the way...:)

This tart is buttery, sweet and the apple and cinnamon combination is just gorgeous. Not to mention how the crispy crumble and tender apples really added on to the texture! I really like the shortbread tart crust recipe i found at Joy of baking's site because its really crispy and buttery with a hint of saltiness which i like:) I can't stand soft and tasteless tart crust so for those out there who care about the crust just as much as i do, this is the crust for you:)

The crumble on the top is my still favorite though. Face it, who doesn't like some crumbly on top of their desserts huh? hahah. When this tart was baking away in the oven and the sweet apple-ly aroma wafted out, i immediately thought, homemade desserts are still the best compared to commercial made ones. Most especially homemade apple crumble pie fresh and piping hot from the oven!

Remember that we only want the apples to be cooked such that a knife can cut through easily but still remains firm giving a slightly crunchy texture to the tart. Granny Smith apples would be the best for that:) Enjoy!

Shortbread Crust: 

1 cup (130 grams) all purpose flour
1/8 teaspoon salt
1/3 cup (35 grams) confectioners sugar(powdered or icing sugar)
1/2 cup (113 grams) cold unsalted butter, cut into small chunks

Lightly butter an 8 or 9 inch tart pan with removable bottom. 
In your food processor, place flour, sugar, and salt and process to combine. Ass the cold butter and pulse until pastry starts to form clumps. Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Pierce the bottom of the crust with the tines of the fork. Place the tart crust into the refrigerator to chill for 15 mins. 
Preheat the oven to 220 degree Celcius and bake for 15mins or until golden brown.

Apple Filling:
4-5 medium apples
1/2 cup crown sugar
2 tbsp AP flour
1 1/4 tsp cinnamon
1 tsp vanilla extract
pinch of salt

Mix apples, sugar, flour, cinnamon, salt and vanilla together in a large bowl. Let stand for 10 minutes.

Crumble topping:
1/2 cup (65grams) all purpose four

1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg(optional)
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/3 cup (40 grams) chopped walnuts or pecans (i omitted this)

Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible.  (This can also be done with two knives or your fingertips.
Place the filling onto the baked and cooled tart. Then, sprinkle the crumble topping on top of the apple filling. Bake in a preheated 180 degree Celsius oven for 15-20 mins or until golden brown. 

With Love, Simply Bakes

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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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