Best Linquendas Apple Crumble Tart Recipes

SIMPLE APPLE CRUMBLE TART

Steps:

• Preheat oven to 400°
• Line 9″-10″ tart pan with crust, pinching along the rim to form the crust. Pile the sliced apples in the crust evenly. Mix the brown sugar and cinnamon together and sprinkle on top of apples.
• In another bowl using a pastry cutter or fork cut the cold butter, brown sugar and flour together until it forms a coarse sand consistency. Then using your hands form the mixture into larger crumbs. Sprinkle that on top of cinnamon/sugar mixture.
• Bake for 40-45 minutes until top is lightly browned and the crust is golden.
• Allow to cool before slicing.

APPLE CRUMBLE PIE

Steps:

• For the Filling: In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.
• Stir flour into macerated apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.
• For the Crust: Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Trim overhang to 1 inch, fold edges under, and crimp as desired. Brush edges of crust with egg and fill with apple mixture; refrigerate for 15 minutes (to help crust hold its shape in the oven).
• For the Topping: In a medium bowl with an electric mixer, beat butter, brown sugar, baking powder, and salt until light and creamy, about 2 minutes. Add flour and oats and beat to combine.
• Crumble topping over filling and bake for 20 minutes. Reduce oven temperature to 375°F and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

APPLE CRUMBLE TARTS

Steps:

• pre heat oven to 375.
• peel and dice apples, put into bowl.
• mix next 3 ingredients together and pour over apples and stir well.
• fill uncooked tart shells high and place on cookie sheet.
• combine next 3 ingredients and crumble over filled tarts.
• sprinkle with chopped walnuts.
• bake for 20-25 minutes or until nicely browned.
• remove and place on wire racks
• serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .

LINQUENDA'S APPLE CRUMBLE TART

Steps:

• Crust.
• Rub butter into sifted dry ingredients.
• Add egg, knead into a soft dough.
• Refrigerate 15 minutes.
• Roll out half the pastry, line base and sides of a 210 mm diameter pie dish. (I use a glass pie dish, and don't actually roll out the pastry, I just press it into the dish).
• Chill remaining pastry for another 10 - 15 minutes.
• (You can put the pie dish in the fridge too.).
• Filling.
• Place all ingredients into a pot, cook over a medium heat for 30 minutes, stirring from time to time, until apples are soft.
• Remove spices, spoon into prepared shell.
• To complete.
• Grate remaining dough over Filling.
• Bake at 180 C, for 25 minutes, or until crust is golden brown.
• Serve warm or cold.