Mary Berry Apple Crumble Tart is a wonderful combination of buttery pastry, soft spiced apples, and a crisp golden crumble topping. It brings together the comforting flavours of a traditional apple crumble with the elegant presentation of a fruit tart. Despite its impressive appearance, this recipe is straightforward enough for confident beginners and makes a beautiful dessert for family gatherings or afternoon tea. The total time is approximately 1 hour 40 minutes, including cooling time.
Ingredients
For the Pastry
- 225g plain flour
- 125g cold unsalted butter, diced
- 2 tablespoons icing sugar
- 1 medium egg yolk
- 2 tablespoons cold water
For the Apple Filling
- 4 large cooking apples, peeled, cored and thinly sliced
- 75g light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the Crumble Topping
- 100g plain flour
- 75g unsalted butter
- 50g light brown sugar
- 25g rolled oats
- Pinch of salt
How to Make Mary Berry Apple Crumble Tart Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart bakes evenly and develops a golden topping.
- Make the pastry: Place the flour and butter into a large bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
- Form the dough: Add the egg yolk and cold water. Mix until a dough forms. Shape into a disc, wrap in cling film and chill for 20 minutes.
- Line the tart tin: Roll out the chilled pastry on a lightly floured surface and use it to line a 23cm tart tin. Trim the edges neatly and chill for 10 minutes.
- Prepare the filling: Combine the sliced apples, brown sugar, cinnamon and lemon juice in a bowl. Toss until evenly coated.
- Make the crumble topping: Place the flour, butter, sugar, oats and salt into a bowl. Rub together until you have a coarse crumble mixture.
- Assemble the tart: Spoon the apple mixture into the pastry case and spread it evenly. Scatter the crumble topping over the apples, covering the surface completely.
- Bake: Place the tart in the oven and bake for 45 to 50 minutes until the apples are tender and the crumble topping is golden brown.
- Cool and serve: Remove from the oven and allow the tart to cool for at least 20 minutes before slicing. Serve warm or at room temperature.
Tips for the Best Apple Crumble Tart
How do I keep the pastry crisp?
Chill the pastry before baking and avoid using overly juicy apples. This helps prevent a soggy base.
Which apples work best?
Bramley apples are ideal because they soften beautifully and provide a pleasant tart flavour that balances the sweet crumble.
Why is my crumble topping not crunchy?
Make sure the butter is cold when making the crumble. Warm butter can create a dense topping rather than a crisp one.
Can I prepare the tart ahead of time?
Yes. Assemble the tart several hours ahead and keep it chilled before baking.
Serving Suggestions
- Warm vanilla custard
- Freshly whipped cream
- Vanilla ice cream
- Caramel sauce drizzle
- Hot tea or coffee
Storage
Room Temperature
Store covered for up to 24 hours in a cool kitchen.
Refrigerator
Keep in an airtight container for up to 4 days. Reheat gently before serving if desired.
Freezing
Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Calories: 385 kcal
- Carbohydrates: 48g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Sodium: 95mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use eating apples instead of cooking apples?
Yes, although cooking apples provide a softer texture and more traditional flavour. Eating apples will remain slightly firmer after baking.
Can I make the tart a day ahead?
Yes. Bake the tart, cool completely and store covered. Reheat gently before serving if preferred.
Can I add raisins or blackberries?
Absolutely. Raisins, blackberries or chopped pears all work well alongside the apples.
How do I know when the tart is fully baked?
The crumble should be golden brown and the apples should feel tender when pierced with a knife.
Mary Berry Apple Crumble Tart Recipe
Course: DessertCuisine: BritishDifficulty: Easy8
slices30
minutes50
minutes100
minutes385
kcal1
hour20
minutesA buttery pastry tart filled with tender cinnamon apples and topped with a crisp golden crumble. A classic British dessert perfect for any occasion.
Ingredients
225g plain flour
125g cold unsalted butter, diced
2 tbsp icing sugar
1 medium egg yolk
2 tbsp cold water
4 large cooking apples, peeled and sliced
75g light brown sugar
1 tsp ground cinnamon
1 tbsp lemon juice
100g plain flour
75g unsalted butter
50g light brown sugar
25g rolled oats
Pinch of salt
Directions
- Preheat the oven to 200°C (180°C fan). Grease a 23cm tart tin.
- Rub the flour and butter together until the mixture resembles breadcrumbs. Stir in icing sugar.
- Add egg yolk and cold water. Mix into a dough, wrap and chill for 20 minutes.
- Roll out pastry and line the tart tin. Chill for 10 minutes.
- Mix apples with brown sugar, cinnamon and lemon juice.
- Combine crumble ingredients and rub together until crumbly.
- Fill tart shell with apples and scatter crumble mixture evenly over the top.
- Bake for 45–50 minutes until golden and bubbling.
- Cool for at least 20 minutes before slicing and serving.
Notes
- Use Bramley apples for the best flavour.
- Chill the pastry before baking for a crisp base.
- Serve warm with custard, cream or ice cream.
