This easy cherry apple crumble tart is one of my all-time favorite desserts. Crisp buttery tart shell filled with sweet, caramelized apples, plump cherries and a to die for brown sugar crumble topping. This homemade tart is simple and oh so comforting! Serve warm with a big scoop of vanilla ice cream.
Cherry apple crumble tart is the BEST dessert to make during apple season. Made with warm autumn spices, juicy apples, tart dried cherries that plump up as they bake and the most amazing streusel topping. This sensational tart is a definite crowd-pleaser. Serve it à la mode for the perfect fall or winter treat!
For more delicious apple recipes, make sure to try my Apple Crumble Cheesecake and Apple Tea Cake.
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Why You'll Love This Apple Tart
- Fall flavors- This tart is filled with warm autumn spices like cinnamon, nutmeg and brown sugar. It's the perfect recipe for apple season.
- Made in advance- Although it seems like a lot of work, you can easily break up your time and prepare the tart dough and crumble ahead of time.
- Perfect for the holidays- This apple tart is perfect for Thanksgiving, Christmas or even to enjoy during the winter months.
What is Pâté Sucrée
Pâté sucrée (French for sweet dough) is a tart dough enriched with egg yolks, butter and sugar. It has a delicious shortbread-like texture and maintains its crisp texture, even when it's chilled.
It's crispy, buttery and slightly sweet. It can be made several days in advanced and kept inside the refrigerator. You can also roll the dough and place it into your tart pan and freeze until ready to bake.
Ingredient Notes For Apple Cherry Tart
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- Use a good quality butter for the best flavor. In this recipe, I use unsalted butter for the crust, the filling and the crumble topping.
- Eggs- Use 1 large egg.
- Sugar- I use both white granulated sugar and dark brown sugar. You can also use light brown sugar.
- Baking powder- Just a small amount helps give the crumble a little lift.
- Apples- Some of my favorite apples to use are Granny Smith, Honeycrisp and Braeburn.
- Cherries- I use Montmorency dried cherries. These tart cherries are big, plump and juicy.
- Spices- I use ground cinnamon and nutmeg.
- Vanilla- Use pure vanilla extract for the best flavor.
Ingredient Substitutions
- Can't find dried cherries? Substitute with dried cranberries. They pair perfectly with the cinnamon apples.
- Add chopped pecans or walnuts to give the crumble topping some extra crunch.
- Want to to jazz things up, add 1 teaspoon of ground ginger into the apple filling. This will add extra warmth and zing.
Step By Step Instructions - Pâté Sucrée
STEP 1: Mix dry ingredients. In a stand mixer fitted with a paddle attachment, combine flour, powdered sugar and salt.
STEP 2: Add butter. Cut the cold butter into small cubes. Add to the flour mixture. Then, mix on medium speed until the mixture resembles breadcrumbs.
STEP 3: Add liquids. Add the egg and vanilla. Mix until everything comes together and a dough forms.
STEP 4: Chill the dough. Form the dough into a ball and flatten. Then, wrap in plastic wrap and refrigerate for 1 hour.
STEP 5: Roll the dough. Remove the dough from the refrigerator and let sit at room temperature for 15-20 minutes. Once pliable, lightly dust your surface with flour and roll the dough into a round circle, about ¼" thick.
STEP 6: Line tart pan. Roll your dough onto the rolling pin and drape into your tart pan. Gently press the dough on the bottom and up the sides of the pan.
Then, use the rolling pin to roll over the top of the dough to trim off the excess. Freeze tart shell for 30 minutes.
STEP 7: Blind bake. Preheat your oven to 350º. Place a parchment round into the tart shell and fill with pie weights (or uncooked rice or beans). Place tart onto a sheet pan and bake for 20 minutes. Rotate the pan halfway through baking for even browning.
Remove the tart shell from the oven and let cool for 10 minutes. Then, remove the parchment paper and pie weights.
Step By Step Instructions - Apple Filling and Crumble
STEP 1: Prepare the apples. Peel, core and slice the apples ⅛” thick. Add to a large bowl and stir in cinnamon, nutmeg, sugar, brown sugar, salt, flour, melted butter and dried cherries.
STEP 2: Make the crumble. In a medium bowl combine flour, brown sugar, salt, baking powder and cinnamon. Whisk to combine. Then, stir in melted butter with a fork until crumbly.
STEP 3: Assemble tart. Pour apple mixture into pre-baked tart shell. Then, sprinkle crumble mixture evenly over the top of the apples. Gently press to adhere the crumble to the apples.
STEP 4: Bake. Place the tart in a 350° oven and bake for 40-45 minutes or until bubbling and golden brown on top.
Let cool for 15 minutes. Dust with powdered sugar and serve warm with vanilla ice cream, if desired.
Expert Baking Tips
Use cold butter. Some recipes call for softened butter when making the crust, but cold butter will give you a more tender crust.
Do not over-mix the dough or else your crust will be hard and tough. Once it comes together, stop mixing. We want a crust with a shortbread-like texture that melts in your mouth.
Chill the dough for at least 1 hour. This not only makes it easier to roll but it also prevents the tart from shrinking when it's baked.
To prevent the crust from becoming soggy and undercooked, make sure to blind bake the tart. This process seals the crust and leaves you with a perfectly crisp tart shell once baked.
FAQ
I prefer Granny Smith apples. They are slightly tart and do not turn mushy once they are cooked. You can also use half Granny Smith and half Honey Crisp or Braeburn.
Most recipes recommend peeling your apples because the skins prevent the apple from absorbing moisture and flavor. I personally like to peel my apples, but you can absolutely leave the peel on if you'd like.
A crumble is a crisp without oats in the streusel. It may have nuts, but the streusel topping is usually a combination of butter, flour, and sugar that is more clumpy than a crisp.
Since you will have a small amount of leftover tart dough, I suggest dividing and pressing the dough into small tart shell pans and making tartlets for future use. They freeze beautifully and it's a good way not to waste the leftover dough.
Storing and Freezing
Store this cherry apple crumble tart at room temperature by placing it in an airtight container or sealing it tightly with plastic or aluminum foil for 3 days. Alternatively, you can also store inside the refrigerator for up to 5 days.
Freezing
To freeze, wrap the apple tart (or slices) tightly in plastic wrap. Then, place inside an airtight container or freezer bag. Freeze for up to 1 month.
To thaw, unwrap the tart completely and leave at room temperature for 1-2 hours. To help re-crisp the tart shell, place in a 350° oven for 10 minutes.
Other Fall Recipes To Try
TRY THESE DESSERT RECIPES TOO!
- No Spread Sugar Cookies
- Chocolate Peanut Butter Rice Krispies
- Old Fashioned Banana Bread
- Creamy Honey Cheesecake
- Almond Cupcakes with German Buttercream
If you make this recipe, please leave a STAR RATING on the recipe card below. Tag me on Instagram. Follow me Pinterest for more delicious recipes.
📖 Recipe
Cherry Apple Crumble Tart
Equipment
- 10 inch tart pan
- Rolling Pin
- Stand mixer
Ingredients
Pate Sucree
- 9 tablespoon Unsalted butter cold, cut into small cubes
- 1 cup + 2 tablespoon Powdered sugar sifted
- 1 ¾ cups All purpose flour
- Pinch Salt
- 1 Egg
Apple Filling
- 6 cups Granny Smith apples peeled, cored and cut into ⅛" slices
- ½ cup White granulated sugar
- 2 tablespoon Brown Sugar
- 2 tablespoon All purpose flour
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ tsp Salt
- 2 tablespoon Unsalted butter melted
- 1 teaspoon Vanilla extract
- ½ cup Dried cherries
Crumble
- 1 cup All purpose flour
- ½ teaspoon Baking Powder
- ¾ cup Brown sugar
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- 8 tablespoon Unsalted butter melted
Toppings
- Vanilla ice cream
- Powdered sugar
Instructions
Pate Sucree
- In a stand mixer fitted with a paddle attachment, combine flour, powdered sugar and salt.
- Cut the cold butter into small cubes. Add to the flour mixture. Mix on medium speed until the mixture resembles breadcrumbs.
- Add the egg and vanilla. Mix until everything comes together and a dough form.
- Form the dough into a ball and flatten. Wrap in plastic wrap and refrigerate for 1 hour.
- Remove the dough from the refrigerator and let sit at room temperature for 15-20 minutes. Once pliable, lightly dust your surface with flour and roll the dough into a round circle, about ¼" thick.
- Roll your dough onto the rolling pin and drape into your tart pan. Gently press the dough on the bottom and up the sides of the pan. Then, use the rolling pin to roll over the top of the dough to trim off the excess. Freeze tart shell for 30 minutes.
- Preheat your oven to 350º. Place a parchment round into the tart shell and fill with pie weights (or uncooked rice or beans). Place tart onto a sheet pan and bake for 20 minutes. Rotate the pan halfway through baking for even browning. Remove the tart shell from the oven and let cool for 10 minutes. Remove the parchment paper and pie weights.
Apple Filling
- Peel, core and slice the apples ⅛” thick. Add to a large bowl and stir in cinnamon, nutmeg, sugar, brown sugar, salt, flour, melted butter and dried cherries.
Crumble
- In a medium bowl combine flour, brown sugar, salt, baking powder and cinnamon. Whisk to combine. Then, stir in melted butter with a fork until crumbly.
Assembly
- Pour apple mixture into pre-baked tart shell. Sprinkle crumble mixture evenly over the top of the apples. Gently press to adhere the crumble to the apples.
- Place the tart in a 350° oven and bake for 40-45 minutes or until bubbling and golden brown on top. Let cool for 15 minutes. Dust with powdered sugar and serve warm with vanilla ice cream, if desired.
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