Apple Crumble Tart

Apple Crumble Tart, perfect for fika :)

For our weekly dinner at Racka, I made a pie from the apples I still had leftover from my overzealous picking day.  It's a really easy dessert to make, and when made with such fresh, apples as those in Uppsala, the taste is really fantastic.

Apple Crumble Tart (adapted from Canadian Living)

makes 8 servings

For the crust 

1 1/4 cups all-purpose flour

pinch of salt

1/2 cup cold butter, cubed

1/2 egg, beaten

1/4 cup ice cold water (approximately)

Combine the flour and salt in a bowl.  Cut in the butter until the mixture resembles a coarse meal.  Stir in the egg and enough water to bind the dough together.  Knead slightly, flatten into a round disc, wrap in plastic wrap or parchment, and refrigerate for 2 hours, or overnight.

For the apples

6 cups thinly sliced apples

2 tbsp lemon juice

1/2 cup granulated sugar

2 tbsp all-purpose flour

1/2 tsp cinnamon

Just before filling the pie plate, combine all of the ingredients in a bowl.

For the crumble

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/2 tsp cinnamon

1/4 cup cold butter, cubed

Mix together the flour, sugar, and cinnamon; cut in the butter until the mixture resembles a coarse meal.

Preheat the oven to 350 degrees F.  Roll out the dough on a lightly floured board, until it is large enough to fit into an ungreased tart pan (9").  Fit the dough into the pan, removing any excess dough.

Pour the apple mixture into the pan.  Finish by sprinkling the crumble overtop.  Bake for 45-60 minutes, until the crust is golden brown and crispy.