In my recipe searching, I came upon a great blog called Pastry Studio. I went through the entire blog, and bookmarked so many recipes that I wanted to make, I’ll be busy for quite some time!
The first recipe I chose to make is this Apple Crumb Tart. This recipe is so easy to make anyone can make it. The apples are not too sweet, and not too overdone with spices. Just the full flavor of the apples, with hints of vanilla and a slight hint of lemon. I did add a little cinnamon, and replaced the sugar with brown sugar from the original recipe. I also used vanilla bean paste instead of the vanilla bean. The crust…well what can I say? Making a crust in the food processor is right up my alley (that’s the same way I make pie crust). The smell of the buttery crust while baking will drive you crazy. It reminds you of a French bakery. The taste and texture of the crust and topping is out of this world.
This apple tart is definitely one you will make over and over.
Thank you Pastry Studio for such a great recipe!Print
Rich, buttery crust and topping, with apples that have hint of vanilla, lemon and cinnamon.
- 1–1/2 c. flour
- 1/4 c. plus 2 Tbsp sugar
- 1/4 tsp. salt
- 1/4 tsp. lemon zest
- 4 oz (1 stick) cold butter, cut into small pieces
- 2 egg yolks
- 1/4 c. sour cream
- 2 apples
- 1 Tbsp butter
- 3 Tbsp brown sugar
- 1/3 vanilla bean or 1/3 Tbsp of vanilla bean paste
- couple pinches of ground cinnamon
- scant 1/4 tsp lemon zest
- Preheat oven to 350 degrees F.
- Prepare the apples by peeling, coring and slicing them 1/4” thick. Melt the butter over medium heat and add the sliced apples, brown sugar and lemon zest. Slit the vanilla bean, scrape the seeds and add them and the bean casing to the mix, or if using vanilla bean paste just add to the mixture. Sprinkle in cinnamon. Sauté the apples for about 5–8 minutes, or until they are softened a bit and the aromas of the vanilla and lemon zest have permeated the fruit. Set aside to cool.
- Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter pieces and pulse until the mixture looks like coarse meal. Mix the yolks and sour cream together and add to the food processor. Pulse just a few times until the mixture looks like it’s coming together. Do not overmix. The dough should be very crumbly. Pour into a large bowl and toss gently with your hands.
- Pour about 2/3 of the dough crumbles into a 14” x 4” tart pan or a 9” tart pan. Gently spread an even layer without compressing it. Just make sure that the pan is covered and there aren’t any holes. Layer the cooled apples on top. Sprinkle the remaining dough crumble over the top of the apples.
- Place the tart on a sheet pan lined with parchment and bake for 40–45 minutes. Cool completely before removing from the tart pan to serve.