Crumb-Topped Apple Tart
I love apple pie in the Fall season. By making this in the new Forteez Fluted Tart Mold it bakes evenly and is not as thick as a pie mold. You can use any variety of apples that are your favorite. I like the combination of the sweet and tart apples together. This recipe is even easier by using packaged pie dough, and the crumb topping. What's not to like about a crumb topping with butter? Serve warm with a scoop of vanilla ice cream.
bonCook tools used: Perforated Baking Sheet, Forteez Fluted Tart Mold, Roul.Pat, Beechwood Rolling Pin, Cake Server Knife, Mini Whisk, Citrus Press
Ingredients
Crust
1 box refrigerated pie crusts (or your favorite homemade pie dough)
Topping
1/3 cup sugar
1/3 cup packed light-brown sugar
1 cup quick oats
1/2 cup flour
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and diced into small cubes
Filling
1/3 cup sugar
1/3 cup packed light-brown sugar
3 Tablespoon flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoon fresh lemon juice
4 lbs peeled, cored and thinly sliced crisp apples
(I like a blend of sweet and tart apples. I used 3 Granny Smith, and 3-4 Braeburn or other sweet apple variety)
Instructions
Crust
Preheat the to 425 degrees F. Place the Forteez Fluted Tart Mold on a Perforated Baking Sheet.
Remove pie crusts from the package. Use the Roul'Pat to roll out the pie dough. Lightly dust the Roul'Pat with flour. Stack the pie crusts on top of each other. Roll crust out to fit the Tart Mold. Fold the crust in half and transfer to the mold. Carefully unfold dough and gently press into the mold. Fold the crust under even with the edges of the mold and press into the grooves. Place the crust in the refrigerator while preparing the topping and filling.
Topping
Mix 1/3 cup sugar, 1/3 cup brown sugar. quick oats,flour and salt. Add butter and cut butter into mixture using a pastry cutter until crumbly (you can also rub butter into the mixture with your fingertips). Put the topping in the refrigerator until the filling is assembled.
Filling
In a small round bowl whisk together sugars, brown sugar, flour, cinnamon, nutmeg and salt.
Place the apples in a large mixing bowl then pour lemon juice over the apples and toss to evenly coat. Pour sugar mixture over apples and toss to coat evenly.
Remove pie crust from the refrigerator. Pour apples over the crust and spread and gently press into an even layer. Remove topping from the refrigerator. Sprinkle topping evenly over the pie.
Bake for 30-35 minutes or until the apples are soft. If the crust is browning before the filling is done, cover with a Bonmat to prevent excess browning. Apple are tender when pierced with a toothpick. Remove from the oven and let cool until warm.
Use the Cake Server Knife to cut into pieces.