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Apple Crumble Tart

JJOHN32

"A great dessert for the holiday buffet."
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Ingredients

1 h 15 m servings 401 cals
Original recipe yields 8 servings (1 10-inch tart)

Nutrition

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Set aside.
  3. Unfold pastry and cut into a 10-inch circle. Place on a large, ungreased baking sheet. Brush with melted butter. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
  4. Bake in preheated oven until the pastry is golden brown, about 30 minutes.
  5. To make the sabayon, whisk egg yolks and 3 tablespoons sugar in a heatproof bowl or the top of a double boiler. Heat over simmering water, beating mixture constantly with a handheld electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple tart.

Footnotes

  • Cook's Note:
  • You can use Madeira, Marsala, or sherry for the wine.

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Reviews

Read all reviews 34
  1. 41 Ratings

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Most helpful positive review

This recipe is wonderful! I skipped the wine sauce and served it with vanilla ice cream and hot caramel sauce. I made 6 individual tarts rather than one big one by using a 10 oz package of puff...

Most helpful critical review

It was good. I just don't keep puff pastry around.

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This recipe is wonderful! I skipped the wine sauce and served it with vanilla ice cream and hot caramel sauce. I made 6 individual tarts rather than one big one by using a 10 oz package of puff...

This recipe was a great change of pace from the usual apple pie. I love apples and this recipe is now among my favorites.

This is a DELICIOUS recipe! I substitued oats for the almonds, since some of my family don't care for nuts. And instead of making the sauce, used a caramel sauce drizzled over it. Yumm! This...

I am going to be "that" cook that gives it five stars and then completely changes it! I wanted to use what I had on hand - lots of pears and pecans. I also went without the sauce and served it...

This recipe turned out great and was a huge hit with the crowd we fed. In fact, the last person to leave asked me for the aluminum foil and took the tray and all home with he and his wife! How f...

This is good. My daughters really enjoyed it. It is very light and looks good. I liked the sauce, but it did not travel well. It needs to be used immediately after cooking. Otherwise, great...

Yummmeeee! The puff pastry crust makes it delicate and crumbly...mmmmmmm....and don't forget the marsala sauce. I had 3 servings. Shame on me.

AWESOME!! I have received so many compliments on this....and they keep coming!! I skipped the home-made sauce and just bought Smuckers Caramel sauce and drizzled it on top. This is almost too...

Really yummy dessert. You can also use dessert shells if you like and bake the apple part separately and then fill them.