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Cobblers & Tarts

Apple Cherry Crumble Tart Recipe

rpic_20170417123715_lg

Prep Time: 20 Minutes

Total Time: 1 Hour 5 Minutes

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Ingredients

  • 1 1/2 C. whole grain spelt or whole wheat pastry flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. sugar, brown sugar or Sucanat
  • 3/4 C. sliced almonds
  • 12 Tbsp. unsalted butter, cold and cut into bits
  • 1 egg
  • 1 tsp. water
  • 2 Granny Smith apples, peeled, cored and chopped, about 3 1/2 cups
  • 1 C. Polaner® Cherry All Fruit
  • zest and juice of one small lemon

Directions

  1. Position a rack in the center of the oven and preheat to 375° F. Lightly butter a 10-inch tart or quiche pan.
  2. In a medium sized bowl, whisk together the flour, baking powder and salt. Mix in rolled oats, sugar and almonds. Cut the butter in using a pastry cutter or your fingers, until the mixture looks crumbly. Whisk the egg and water together and stir it in with a fork or a wooden spoon. The tart dough should pull together somewhat but still be crumbly or chunky.
  3. Mix the apples, jam, lemon zest and juice in a small bowl. Set aside.
  4. Press two-thirds of the dough evenly over the bottom of the prepared pan, pressing all the way up the sides and leveling off at the top. Spoon the prepared fruit filling evenly into the crust, and crumble the remaining dough evenly over the top.
  5. Place a layer of aluminum foil or a baking sheet on the rack below the tart pan, in case the filling bubbles over. Place tart in oven and bake at 375° F. for 10 minutes, then, without opening the door, reduce heat to 350° F. and bake for another 35 to 45 minutes. Tart is done when crust is golden to dark brown and jam filling is bubbly.
  6. Cool on a wire rack for 20 minutes and serve.

Apple Cherry Crumble Tart Recipe

rpic_20170417123715_lg

Prep Time: 20 Minutes

Total Time: 1 Hour 5 Minutes

Ingredients

  • 1 1/2 C. whole grain spelt or whole wheat pastry flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. sugar, brown sugar or Sucanat
  • 3/4 C. sliced almonds
  • 12 Tbsp. unsalted butter, cold and cut into bits
  • 1 egg
  • 1 tsp. water
  • 2 Granny Smith apples, peeled, cored and chopped, about 3 1/2 cups
  • 1 C. Polaner® Cherry All Fruit
  • zest and juice of one small lemon

Directions

  1. Position a rack in the center of the oven and preheat to 375° F. Lightly butter a 10-inch tart or quiche pan.
  2. In a medium sized bowl, whisk together the flour, baking powder and salt. Mix in rolled oats, sugar and almonds. Cut the butter in using a pastry cutter or your fingers, until the mixture looks crumbly. Whisk the egg and water together and stir it in with a fork or a wooden spoon. The tart dough should pull together somewhat but still be crumbly or chunky.
  3. Mix the apples, jam, lemon zest and juice in a small bowl. Set aside.
  4. Press two-thirds of the dough evenly over the bottom of the prepared pan, pressing all the way up the sides and leveling off at the top. Spoon the prepared fruit filling evenly into the crust, and crumble the remaining dough evenly over the top.
  5. Place a layer of aluminum foil or a baking sheet on the rack below the tart pan, in case the filling bubbles over. Place tart in oven and bake at 375° F. for 10 minutes, then, without opening the door, reduce heat to 350° F. and bake for another 35 to 45 minutes. Tart is done when crust is golden to dark brown and jam filling is bubbly.
  6. Cool on a wire rack for 20 minutes and serve.

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