Apple crumble tart
Follow our delicious video tutorial with this dessert baked in the Maximus wood-fired oven and sit down to eat!
Soft and crispy, this apple crumble tart is a delicious recipe that will melt in your mouth. Baked in a wood-fired oven like the Maximus , it's the perfect way to end a simple and convivial meal. To enjoy a delicious apple crumble tart, follow the chef's instructions!
For this recipe, the oven needs to be heated to around 300°C before gradually cooling down. We therefore recommend turning it on at the beginning of the recipe.
This video recipe for a wood-fired oven dessert can also be perfectly cooked after a main course to take advantage of the residual heat.
THE RECIPE IN VIDEO
INGREDIENTS
- Shortcrust pastry (pie base)
- 200g of flour
- 100g of butter
- 50g of water
- 10g of brown sugar
- 4g of salt
- Crumble
- 50g of brown sugar
- 50g of butter
- 50g of flour
- 1g of cinnamon
- 1 pinch of salt
- Trim
- 6 Canadian apples
- 40g of white sugar
- 25g of butter
| Parts | Preparation time | Cooking |
| 8 parts | 30 minutes |
1 hour |
INSTRUCTIONS
- Preparing the shortcrust pastry
- Shortcrust pastry needs to be fresh and to rest a little. Rub the flour, butter and salt together in a mixing bowl (or the bowl of a food processor) until the mixture resembles breadcrumbs.
- Once the mixture resembles sand, add the brown sugar.
- Next, add the water and mix until you obtain a smooth paste.
Note: The dough should tear easily by hand and not be elastic. - Finally, form a ball and flatten it by hand before placing it in the freezer for 20 to 25 minutes.
Good to know: it is also possible to make the shortcrust pastry the day before and keep it covered with plastic wrap in the refrigerator. - Preparing the crumble topping
- Put all the ingredients in a mixing bowl and mix until you get a smooth paste.
- When the dough takes on a grainy appearance with "nuggets", it is ready! Keep it chilled while preparing the apples.
- Preparing the filling
- It's important to choose a low-juice apple variety to prevent them from releasing water during cooking and affecting the pastry's texture. Using the tip of a vegetable peeler, remove both ends of the apple core.
- Peel them, then cut them in half before removing, still with the tip of the peeler, the core of the stump.
- Cut the apples into eighths to get large pieces that will be softer and add volume to your pie.
- In a hot pan, pour the white sugar and let it caramelize while stirring.
- When the sugar starts to brown, deglaze with the butter.
- Add the apples and cook them for about ten minutes, stirring regularly so they are well coated in caramel and don't burn. Good to know: be careful not to overcook the apples or they will turn into applesauce.
- Assembling the pie
- Lightly flour the work surface
- Roll out the dough, working directly in front of you and turning an eighth of a turn with each stroke of the roller, which will allow you to have a very even sheet.
- Grease the tart tin or ring.
- Slide the dough onto the mold.
- Gently pull the dough down into the tart pan, forming a neat angle. Run your fingers along the angle to firmly press the dough into place.
- Form a small rim of dough all around, trying to have the same gap between the edge of the mold and the edge of the rim.
- Run a rolling pin over the mold to cut off the excess dough.
- Pinch the top of the pie all around to get a nice clean edge.
- Prick the bottom of the pie to prevent it from puffing up during baking.
- Top with the apples, adjusting them to create an even filling.
- Sprinkle over the crumble.
- Place in the wood-fired oven at a temperature of approximately 240°C without flames for a gradual temperature decrease.
- After about an hour of baking, your tart is ready to enjoy. Serve it still warm with a scoop of vanilla ice cream or a dollop of whipped cream for an even more indulgent dessert.
See also: our delicious clafoutis recipe , perfect to accompany a meal in the garden.
To take your culinary experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven: