Cherry Apple Crumble Tart

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.

Course Dessert

Cuisine American

Keyword pate sucree, apple crumble, tart, dried cherries, streusel, a la mode

Prep Time 30

Cook Time 45

Chill Time 1 30

Total Time 2 45

Servings people

Calories 415

Author Kristen-The Epicurean Mouse

Equipment

10 inch tart pan
Rolling Pin
Stand mixer

Ingredients

Pate Sucree

9 tbsp Unsalted butter cold, cut into small cubes
1 cup + 2 tbsp Powdered sugar sifted
1 3/4 cups All purpose flour
Pinch Salt
1 Egg

Apple Filling

6 cups Granny Smith apples peeled, cored and cut into 1/8" slices
1/2 cup White granulated sugar
2 tbsp Brown Sugar
2 tbsp All purpose flour
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
2 tbsp Unsalted butter melted
1 tsp Vanilla extract
1/2 cup Dried cherries

Crumble

1 cup All purpose flour
1/2 tsp Baking Powder
3/4 cup Brown sugar
1/4 tsp Salt
1/2 tsp Cinnamon
8 tbsp 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 1/4" 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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