For anyone who has followed along for a little while, you may have caught on to the fact that today is when I usually share as part of Foodie Extravaganza, being the first Wednesday of the month. Foodie Extravaganza is all about pies this month and what is more classic than an apple pie? I know, you’ve read the title and I’ve called this an apple tart but there’s not a whole lot of difference, really. And since this tart has a crumble topping, it’s almost a pie.
You see, I didn’t want to go with just any apple pie but something a bit special, especially as we are thinking Valentine’s day menus as part of #FreshTastyValentines and it seemed only right to combine sharing since the themes align. I had thought about a tarte tatin (that I will make and share at some point) but changed my mind after having a delicious apple tart with a crumble topping while I was in Santa Fe last month. It had a lovely cinnamon flavor and was topped with a crumble that had walnuts mixed through. It was so good I felt I had to try to make my own version of it and share since it would be the perfect dessert for Valentine’s day (or, of course, any other time).
It’s all in the topping
Without the crumble topping, this is kind of what you would call a French apple tart as it’s simply pastry and apples rather than having a sauce of any kind mixed in with the apples. It means that the pie is really all about the apples, which are also generally thinly sliced and usually become nice and soft. With the walnuty crumble topping here, the great part from the cook’s perspective is you don’t have to worry about how carefully you lay the apples in as you don’t see them. From the eater’s perspective, it means you have a deliciously flavorful topping that goes really well with the soft, sweet apples inside. This is a dessert that’s sweet, but not overly sweet – you’ll see there’s not all that much sugar in there (you could increase a bit if you prefer) – and wonderfully comforting.
How it’s made
Making this apple tart is really not that difficult either – first you mix together the pastry ingredients – I used this recipe I have used before where the food processor does the work – then roll it out and fill your tart dish. Chill the pastry case while you cut up the apples and toss them with cinnamon, sugar and a little lemon juice. Whizz up the walnuts, oats, sugar and butter to make the crumble then assemble it all. I laid the apples out in a relatively typical sort of ‘flower’ arrangement but as I say there’s no reason to be too precise since you are putting the crumble mixture over the top.
Tips for making this walnut crumble topped apple tart
It’s worth using apples that are good in flavor and for cooking with since you want to get a good texture. We were lucky enough to receive some tasty Envy apples from one of the #FreshTastyValentines sponsors which worked great (I’ll admit that’s not an Envy apple in the photos – they’d all been eaten!) Other than that, there’s not really any tips to this apple tart since, as I say, it’s pretty easy. However the result is really delicious, the warm comforting cinnamon in with the apples and crunchy nutty topping. It’s just the right balance of sweet (but not too much) with the flavors taking the lead rather than the sweetness. Plus as apple pies go, it’s pretty good for you. So dig in and enjoy, and maybe treat yourself to a little cream or ice cream alongside.
Walnut crumble-topped apple tart
- 3-4 apples
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar
- a few drops of lemon juice
- crumble -
- 1/2 cup/55g walnut pieces
- 1/2 cup/45g quick oats
- 1 tbsp flour
- 2 tbsp brown sugar
- 2 tbsp/25g butter
First make the pastry (see above for link to recipe), roll it out and fill the base or use a ready-made pastry shell. Chill until ready to fill.
Preheat oven to 375F/180C.
Peel, core and slice the apples relatively thinly and put them in a bowl, tossing with a few drops of lemon juice as you cut the rest. Continue until all are cut. Sprinkle over the cinnamon and sugar and toss so all slices are coated.
Lay the apples in the pastry shell as you prefer, such as the rose-like shape I made working from the outside in, putting a layer around the outside then circling round on top. It's not too important how they look as you won't see, just try to get it relatively flat.
Whizz together the walnut pieces and oats in the food processor until you get relatively fine crumbs. Add the flour,sugar and the butter in small chunks and pulse until combined. Sprinkle the mixture evenly over the apples.
Bake the tart for approx 1 hour until starting to brown and apples are tender.
Can be eaten warm or room temperature and it's good with cream or ice cream (my favorite is warm with ice cream).
Thank you to #FreshTastyValentines sponsors for providing me with samples and product to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are my own.
And the other recipes being shared for Foodie Extravaganza – thanks to Wendy from A Day in the Life on the Farm for hosting this month:
BLT Pie by Georgina of G’Gina’s Flavors Palatte
Cheddar Leek Potato Pie by Lauren at Sew You Think You Can Cook
Cheeseburger Pie by Kathleen at Fearlessly Creative Mammas
Grapefruit Pie by Rebekah at Making Miracles
Ham and Broccoli Quicheby Wendy at A Day in the Life on the Farm
Homegrown Blackberry Pie by Carlee of Cooking with Carlee
No Bake Peanut Butter Pie by Lauren of From Gate to Plate
Peaches and Cream Pie by Elaine at Cookin and Craftin
Penne Pie by Terri at Our Good Life
Red Velvet Pudding Pie by Teri of The Freshman Cook
Tar Heel Pie by Tara of Tara’s Multicultural Table
The Impossible Coconut Pie by Stacy of Food Lust People Love