Apple crumble tart

Name: Apple crumble tart
Total time: 2 h 5 min
Yield: makes 1 tart of 24 cm (8 portions)
Ingredients: 250 g plain flour; 1 tsp baking powder; 100 g sugar; 1 pinch of salt; 125 g cold butter, diced; 1 egg; 1 kg tart apples (such as Bramley or Jonagold); 50 g sugar for the filling; 1 tsp cinnamon; juice of ½ lemon; 30 g raisins (optional); 2 tbsp breadcrumbs or ground almonds

Updated on 9 October 2026

Makes: makes 1 tart of 24 cm (8 portions)
Time: 45 min + 30 min resting + 50 min baking
From: Apple

Ingredients

250 g plain flour
1 tsp baking powder
100 g sugar
1 pinch of salt
125 g cold butter, diced
1 egg
1 kg tart apples (such as Bramley or Jonagold)
50 g sugar for the filling
1 tsp cinnamon
juice of ½ lemon
30 g raisins (optional)
2 tbsp breadcrumbs or ground almonds

Method

Quickly knead the flour, baking powder, sugar, salt, butter and egg into a cohesive dough. Wrap it in cling film and rest it in the fridge for 30 minutes.
Heat the oven to 180 °C (160 °C fan) and butter a 24 cm springform tin.
Peel the apples, remove the cores and slice them thinly. Toss them with the sugar, cinnamon, lemon juice and raisins.
Roll out two thirds of the dough and line the tin with it, including the sides. Prick the base with a fork and scatter the breadcrumbs over it.
Spoon the apples into the tin and crumble the remaining dough over the top.
Bake for 45–50 minutes, until the crumbs are golden brown.
Cool for 15 minutes in the tin before releasing the side. Lovely lukewarm, with a scoop of ice cream or whipped cream.

Storing: 2 to 3 days covered in the fridge; reheat in the oven. In slices, up to 2 months in the freezer.