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Baking recipe · from the recipe book

Maple Apple Tarts with Walnut Crumble

Tender cinnamon-maple apples in a buttery, flaky crust under a crunchy walnut-oat crumble.

Maple Apple Tarts with Walnut Crumble

Ingredients

  • 3⅓ cups420 gAll-purpose flourdivided: 300 g for crust, 120 g for crumble
  • 1⅓ cups310 gUnsalted buttercold, cubed; divided: 220 g for crust, 90 g for crumble
  • ¾ tsp5 gSaltdivided: 4 g for crust, 1 g for crumble
  • 1 tbsp12 gGranulated sugar
  • ⅓ cup90 gWaterice-cold
  • 7 medium1,300 gApplepeeled, cored, thinly sliced
  • ¼ cup90 gMaple syrup
  • 2 tbsp30 gLemon juice
  • ¼ cup30 gCornstarch
  • 2¼ tsp6 gGround cinnamondivided: 4 g for filling, 2 g for crumble
  • ½ tsp1 gGround nutmeg
  • ¾ cup70 gOld-fashioned rolled oats
  • ½ cup packed110 gBrown sugar
  • ⅔ cup chopped70 gWalnutschopped

Steps

  1. Make the crust: whisk 300 g of the flour with 4 g of the salt and all of the granulated sugar in a large bowl.
  2. Cut in 220 g of the cold butter until the pieces are pea-sized, then sprinkle in the ice-cold water a little at a time, tossing until the dough just holds together.
  3. Divide the dough in half, flatten each into a disk, wrap and chill for 1 hour.
  4. Make the crumble: mix the remaining 120 g flour, the oats, brown sugar, walnuts, 2 g of the cinnamon and the remaining 1 g salt. Rub in the remaining 90 g butter until clumpy, then chill.
  5. Preheat the oven to 400°F (200°C) with a rack in the lower third.
  6. Make the filling: toss the apple with the maple syrup, lemon juice, cornstarch, the remaining 4 g cinnamon and the nutmeg.
  7. Roll each dough disk into a 12-inch round and fit into two 9-inch tart or pie pans; trim and crimp the edges. Chill 15 minutes.
  8. Divide the apple filling evenly between the crusts, then scatter half the crumble over each.
  9. Bake 20 minutes, then lower the oven to 375°F (190°C) and bake 35 to 40 minutes more, until the crumble is deep golden and the juices bubble thickly; tent with foil if the crust browns too fast.
  10. Cool the tarts on a rack for at least 2 hours so the filling sets, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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