Apple Tart with Crumb Topping

Method

To be honest, I use my food processor but keep it light. Don’t over process pastry! Mix flour and salt in the food processor or bowl. Drop butter into the bowl and do a few quick on-off cycles to blend in butter. Or cute it in using a pastry cutter. The butter should be like small peas. Make ice water up to ½ cup. Start by adding ¼ cup gradually mixing the flour-butter mixture. If the dough is too dry, add more water up to ½ cup. If you are using a food processor, the dough will start to come together as if it is beginning to make a ball. Dump the pastry onto a flour dusted surface and lightly bring it together into two discs. For the disc you are using, wrap it in plastic and refrigerate for an hour before rolling out. Freeze the other disc for future use.

Note: While pastry is not as sensitive to humidity as meringues, it still is somewhat sensitive. So, if you are making the pastry on a hot humid or rainy day, you will likely need less water.

Apple Mixture

4 cups evenly sliced apples such as Spy or Cortland

1 TBSP lemon juice

¼ cup sugar

1.5 tsp instant Clearjel or Flour

¼ tsp each of cinnamon and allspice

Pinch of nutmeg

Prepare apples and combine the rest of the ingredients.

Crumb Topping

¾ cup organic or GF flour

Scant ½ cup granulated sugar

Scant ½ cup packed brown sugar

¼ tsp salt

½ cup rolled oats

1 stick unsalted butter diced

Combine all ingredients, cutting in butter to create a mealy texture.

Put it all together

Roll out pate brisee to fill a 9 inch tart pan. Run the rolling pin across the top of the tart pan to create a neat top. Cool tart shell in fridge for ½ hr.

Pour apple mixture into the cooled tart shell evening it out across the tart.

Sprinkle crumble across the apples.

Bake in a 425 oven on the bottom shelf for 15 minutes. Then reduce heat to 375 and continue baking for 30 minutes.

Bring to room temperature or slightly warm. Serve with ice cream or aged cheddar cheese.

Note: this recipe can be doubled to create a 10-inch deepdish apple pie with crumb topping.

I have also made the apple-crumb mixture as an apple crisp without the pastry and it’s fantastic.