Discover our recipe for apple crumble tart baked in the Maximus wood oven: crispy shortcrust pastry, melting caramelized apples, and golden crumble. A delicious and friendly dessert to share with family.
Difficulty
Preparation30 minutes
Cooking1 hour
Servings8
Ingredients
Shortcrust pastry (tart base)
200 g flour
100 g butter
50 g water
10 g soft brown sugar (vergeoise)
4 g salt
Crumble
50 g soft brown sugar (vergeoise)
50 g butter
50 g flour
1 g cinnamon
1 pinch of salt
Filling
6 Canada apples
40 g white sugar
25 g butter
Instructions
Making the shortcrust pastry
Rub the flour, butter and salt together in a mixing bowl until the mixture resembles breadcrumbs.
Once the mixture looks like sand, add the soft brown sugar (vergeoise).
Work in the water and mix until you have a smooth dough. The dough should tear easily by hand and not be elastic.
Shape into a ball, flatten it by hand and leave in the freezer for 20 to 25 minutes (or in the fridge the day before, wrapped in cling film).
Making the crumble
Put all the ingredients in a mixing bowl and mix until you have a grainy mixture with small clumps.
Keep chilled while you prepare the apples.
Making the filling
Peel the apples, remove the cores and cut them into eighths.
In a hot frying pan, caramelise the white sugar, stirring.
Deglaze with the butter, add the apples and cook for about ten minutes, stirring regularly. Be careful not to overcook them, or you will end up with a compote.
Assembling and baking
Roll out the dough with a rolling pin, line the greased tin and prick the base.
Fill evenly with the caramelised apples.
Sprinkle the crumble over the apples.
Place in the wood-fired oven at about 240°C with no flames, so the temperature drops gradually.
After about 1 hour of baking, serve warm with a scoop of vanilla ice cream or whipped cream.
