Mary Berry Apple Crumble Tart​ Recipe

This delicious Mary Berry Apple Crumble Tart is made with a crisp, sweet pastry case, a generous layer of soft, tangy apple, and a crunchy, buttery crumble topping. This recipe creates an impressive dessert that combines the best of a classic fruit tart and a comforting crumble all in one. Perfect for a Sunday lunch or dinner party dessert, this tart serves 6-8 people.

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Mary Berry Apple Crumble Tart Ingredients

For the Sweet Shortcrust Pastry:

• 175g (6oz) plain flour
• 75g (3oz) cold unsalted butter, cubed
• 25g (1oz) caster sugar
• 1 large egg, beaten

For the Apple Filling:

• 900g (2lb) Bramley apples
• 50g (2oz) caster sugar
• 1 tbsp lemon juice

For the Crumble Topping:

• 175g (6oz) plain flour
• 110g (4oz) unsalted butter, softened
• 50g (2oz) demerara sugar

How To Make Mary Berry Apple Crumble Tart

1. Make the pastry. In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Add the beaten egg and mix with a knife until the dough starts to come together. Form it into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
2. Prepare the tart case. Preheat the oven to 200°C (180°C Fan, Gas Mark 6). Roll out the chilled pastry on a lightly floured surface and use it to line a 23cm (9-inch) loose-bottomed flan tin. Prick the base with a fork.
3. Blind bake the pastry. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes. Remove the beans and paper and bake for another 5-7 minutes until the pastry is firm and lightly golden. Set aside to cool slightly.
4. Prepare the apple filling. While the pastry bakes, peel, core, and slice the Bramley apples. Place them in a saucepan with the caster sugar and lemon juice. Cook over a medium heat for 10-15 minutes, stirring occasionally, until the apples have softened and broken down into a thick purée.
5. Make the crumble topping. Reduce the oven temperature to 180°C (160°C Fan, Gas Mark 4). In a separate bowl, rub the butter into the flour until it forms large, coarse crumbs. Stir in the demerara sugar.
6. Assemble the tart. Spread the cooked apple filling evenly over the base of the blind-baked pastry case.
7. Add the topping and bake. Sprinkle the crumble mixture evenly over the top of the apple filling. Bake for 25-30 minutes, or until the crumble is crisp and golden brown.
8. Cool and serve. Allow the tart to cool in the tin for about 20 minutes before removing the outer ring. This tart can be served warm or at room temperature.

Recipe Tips

• Keep Your Pastry Cold: For a crisp, short pastry, use cold butter and handle the dough as little as possible to prevent it from getting warm. Chilling the dough before rolling is a crucial step.
• Don’t Skip Blind Baking: Baking the pastry case empty first is essential to prevent a “soggy bottom.” This step ensures your tart base is crisp, firm, and can hold the moist apple filling.
• Pre-cook the Apples: Cooking the Bramley apples down into a purée before filling the tart ensures the filling is soft and jammy, and it prevents too much moisture from being released into the pastry during the final bake.
• Use a Loose-Bottomed Tin: A loose-bottomed flan or tart tin makes removing the finished tart much easier and helps prevent the delicate pastry from breaking.

What To Serve Apple Crumble Tart

This Apple Crumble Tart is delightful served warm on its own. For a truly classic British dessert experience, serve it with a generous dollop of clotted cream, a pouring of thick double (heavy) cream, or a scoop of high-quality vanilla ice cream. A jug of warm custard is also a perfect partner.

How To Store Apple Crumble Tart Leftovers

• Refrigerate: Once completely cool, store the tart in an airtight container in the refrigerator for up to 3 days. The pastry and crumble will soften slightly over time.
• Serve: This tart is delicious served cold from the fridge, or you can gently reheat individual slices in an oven preheated to 160°C (140°C Fan) for about 10 minutes to refresh the pastry.

Mary Berry Apple Crumble Tart Nutrition Facts

Serving size: 1/8th of tart

• Calories: 510 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 20mg
• Total Carbohydrate: 66g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 6g

Frequently Asked Questions

• Do I really need to blind bake the pastry case? Yes, this step is highly recommended. The apple filling is quite moist, and blind baking creates a sealed, crisp pastry shell that prevents the bottom of the tart from becoming soggy.
• Can I use a pre-made shortcrust pastry case? You can use a pre-made pastry for a quicker version. Look for a sweet shortcrust pastry case that is already baked blind, then you can simply prepare the filling and topping, assemble, and bake.
• Can I add cinnamon to the apples? Absolutely. For a lovely, warm spice flavour, add one teaspoon of ground cinnamon to the apples along with the sugar and lemon juice before you cook them.
• Can I make this tart ahead of time? Yes. You can bake the tart completely a day in advance and store it in the refrigerator. Alternatively, you can make and blind bake the pastry case one day, and then make the filling and topping and bake the tart the next day.

Try More Recipes:

• Mary Berry Apple Cinnamon Crumble ​ Recipe
• Mary Berry Apple And Blackberry Crumble Cake​ Recipe
• Mary Berry​ Apple And Rhubarb Crumble Recipe