These apple crumble tartlets are like an apple pie, apple crumble and custard all mixed into one showstopping dessert. The shortcrust pastry is crisp and buttery, there's a creamy custard filling, a soft layer of cinnamon apples and crunchy crumble topping. It's the cosy flavours of Fall in perfectly celebration worthy tart shells.
What's more, all of the components can be made in advance and assembly is quick!
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❤️ Why you'll love it
- Perfect for fall - a cosy mix of apple pie and apple crumble.
- Versatile: You can make your tart shells from scratch, in any size, or purchase them.
- Mini or go big! You can use the same filling in a larger tart shell (or even smaller ones).
- Customisable: Change the apples for pears or try strawberries in summer!
- Make ahead friendly: Each component can be made ahead of time.
Ingredients and substitutions
Jump to the recipe card for full quantities and instructions.
- Tart shells: I use homemade pâte sablée tart shells ( French sweet shortcrust pastry) for this recipe. They'll need to be fully baked before assembling your tarts. Feel free to use store-bought tartshells which are already baked, or make your own larger or smaller tart shells using my pâte sablée recipe.
- Apples: I always use Granny Smith apples for cooking or baking. They hold their shape really well and have a wonderful sweet yet tart flavour.
- Egg : I use large eggs - the exact size can vary but you're after eggs around 45-50g.
- Sugars: A combination of white sugar and brown sugar work well in these apple tartlets.
- Flour: Plain flour / all-purpose flour is used in the streusel.
- Cornflour / US cornstarch is used to thicken the pastry cream filling.
- Butter: Use unsalted butter.
- Vanilla: Use a pure vanilla extract for the best flavour.
- Cinnamon adds a wonderful cosy flavour to the apple compote but feel free to add other spices you like (nutmeg, cloves, allspice).
- Milk: Use whole milk for the pastry cream. It adds flavour and richness.
How to make apple crumble tartlets
These apple tartlets are fairly simple to make, but they do have a few components. The best part is that all the components can be made ahead of time and assembly is quick and easy.
While I always love homemade where possible, if you don't have time you can cut some corners and still have lovely tarts by using store-bought pastry shells. If you do have a little time, please give it a go making it all from scratch - the flavour is so much better.
Jump to the recipe card for full quantities and instructions.
Make your tart shells
If making from scratch (which I strongly encourage), make a batch of homemade pâte sablée tart shells. You'll need 10x 8cm (~3 inch) tart shells. You can also make them smaller, in a muffin pan or make a larger 23cm/9 inch tart shell.
Bake the tart shells
If they've chilled properly, there is no need to add baking weights. Just place the tart shells onto a baking tray and bake for 15-18 minutes until they're starting to turn golden.
Make the streusel
Combine all the streusel ingredients in a bowl and mix well.
Bake the streusel
Spread the streusel on a baking sheet and bake until turning golden.
Make the pastry cream
Whisk together egg yolks and cornflour
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Slowly add hot milk (with sugar dissolved in).
Cook the pastry cream
Cook the pastry cream until thick. Set aside to cool.
Make the apple compote
Combine the ingredients in a pan and cook until soft. Stir in vanilla. Let it cool.
Assemble the apple tartlets
Start by adding pastry cream to each tart shell.
Add the apple filling
Pile up the apple filling on top of the pastry cream.
Add the streusel
Now, scatter over the streusel. These are ready to serve.
Tips and tricks
- You must bake the tart shells first (unless they are shop bought and already baked). The fillings are already cooked so they don't need to be baked.
- When cooking the apple compote, make sure to stir regularly so it doesn't catch on the bottom of the pan.
- This recipe is perfect for 10 mini tarts (8cm / ~3 inch) or a larger 9 inch tart.
Variations
One of the lovely things about this apple tartlets recipe is it's versatility. You can get a bit creative and change up the flavours to suit the seasons.Try these ideas or create some of your own.
- Pears: Pears would be a great swap for the apples.
- Summer: Swap out the apples for strawberries - fresh or macerated - in summer.
Storage
These apple crumble tartlets are nicest served not too long after they've been assembled but I've had them the day after serving and the pastry was still crisp. Make sure to chill any leftover tarts in an airtight container in the fridge.
All components can be made ahead of time;
- Tart shells and streusel can be made and baked weeks in advance and stored in the pantry in airtight containers.
- Pastry cream and apple compote can be made and chilled up to 3 days ahead.
They're best served at room temperature and a big scoop of ice cream is lovely. You could warm them but the pastry cream will become runny.
If you made this apple crumble tartlets recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Apple Crumble Tartlets
Ingredients
- 10 8cm / 3inch homemade tart shells (or store-bought)
FOR THE PASTRY CREAM
- 1 ¼ cups whole milk (310ml)
- ¼ cup white granulated sugar (or caster sugar) (50g/~1 ¾oz)
- 2 tablespoons cornflour (US cornstarch) (20g/¾oz/8 tsp, notes1)
- 2 egg yolks from large eggs
- ½ teaspoon vanilla extract
- 7 g butter (¼ oz/½ tablespoon)
FOR THE APPLE COMPOTE
- 4 granny smith apples
- ⅓ cup brown sugar (66g / 2 ⅓oz)
- 1 teaspoon ground cinnamon
- 2 teaspoons apple cider vinegar
- ½ teaspoon vanilla extract
FOR THE STREUSEL
- 100 g plain flour (all purpose flour) (¾ cups/3 ½oz)
- 2 tablespoons white granulated sugar (or caster sugar) (33g/~1 ¼oz/ 8tsp, notes 1)
- 2 tablespoons light brown sugar (33g/~1 ¼oz/ 8tsp, notes 1)
- Pinch salt
- 57 g unsalted butter melted not hot (¼ cup / ½ stick / 2oz)
Instructions
- MAKE THE TART SHELLS starting at least 4 hours prior to serving or up to 3 days ahead. You can also use store-bought tart shells.
- BAKING THE TART SHELLS: Preheat the oven to 180C / 350F (not fan forced). Line an insulated baking tray (best) or regular baking sheet with a mesh silicone baking mat (best), regular silicone baking mat (2nd best) or baking paper.
- Place the frozen tart shells onto the lined baking sheet. If not done already, make sure to prick the bases with a knife. Bake for 15-18 minutes until they're starting to get some golden colour.
- FOR THE STREUSEL: Preheat the oven to 180C/350F. Line a baking sheet with baking paper.
- Combine the flour, sugar and salt in a bowl and whisk to combine.
- Add the melted butter and mix with a fork to combine until forming large clumps.
- Spread the mixture over the baking sheet, breaking up larger clumps, and bake for 10-14 minutes until starting to turn golden. Allow to cool.
- FOR THE PASTRY CREAM: In a heavy based, small saucepan, over medium heat, heat 1 cup of the milk and all the sugar, stirring to dissolve until it starts steaming point.
- To a small mixing bowl, add the cornflour, egg yolks and remaining ¼ cup of milk. Whisk, using a balloon whisk until smooth and combined.
- While gently whisking, slowly drizzle the hot milk into the eggs. Don't pour it too quickly or you'll cook the eggs.
- Return the custard mixture to the pan and cook over medium heat, gently stirring with a whisk the entire time until it starts to thicken and bubble.
- As soon as you see the first bubbles appear, continue cooking and stirring for a full minute to activate the cornflour.
- Remove from the heat and stir in the butter and vanilla until the butter has melted and is fully incorporated.
- Line a small square dish with plastic wrap. Pour the vanilla pastry cream into the dish and seal the plastic wrap over the top (or pour into a bowl or jug and press plastic wrap to the surface). Cool to room temperature before adding to the tart shells.
- FOR THE APPLE COMPOTE: Peel and core the apples and cut them into small cubes (1cm / ½ inch)
- Add all the ingredients, except the vanilla, to a medium heavy based saucepan and cook on low-medium, stirring regularly, until the apples are soft and any liquid has evaporated.
- Stir in the vanilla. Cool before adding to the tart shells.
- TO ASSEMBLE: Once cooled add 1-1 ½tablespoons of pastry cream to each tart shell, spreading it out evenly.
- Divide the apple compote evenly between the 10 tart shells (about 1 heaped tablespoon each).
- Top each one with the baked streusel.
- Best eaten soon after assembly but will keep well in the fridge overnight.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Allow cooling time. All elements will need to cool to room temperature before assembling.
- Making them ahead:
- Tart shells and streusel can be made and baked weeks in advance and stored in the pantry in airtight containers.
- Pastry cream and apple compote can be made and chilled up to 3 days ahead.
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