Apple-Apricot Crumble Tart

Chef’s notes

Sprinkle a pinch of salt in a bowl. Sift 275 grams of flour above it. Make a well in the center of the flour and sprinkle the yeast into it. Add 50 grams of butter, 25 grams of sugar, and the egg. Pour in the milk and knead the dough with the mixer or by hand into a smooth dough. If necessary, add a bit more flour if the dough is too sticky. Form the dough into a ball. Let the dough rise covered with cling film at room temperature for 1 hour.

Peel the apples. Cut the apples and apricots into pieces. Cook the fruit with 150 grams of sugar and 50 ml of water in 15 minutes into a thick compote. Let this fruit filling cool.

Knead the dough again briefly and roll it out to a round sheet of about 28-30 cm in diameter, so that it fits well over the baking tin. Press the dough into the tin and press it well into the corners. Let the dough rise again for 10 minutes and cut off the excess edges.

Spread the fruit filling over the dough.

Mix the rest of the flour with the remaining 100 grams of butter and 100 grams of sugar and knead it with your fingers into a crumbly mixture. Sprinkle this crumble mixture over the fruit filling. Bake the tart in the preheated oven at 200°C for about 30 minutes until golden brown.

Variations: Only apple? Make this tart with 1 kilo of apples. High or low? You can also bake the crumble tart in a low tart tin of 30 cm diameter. If the fruit filling is a bit too voluminous, you can make double the crumble mixture and sprinkle it over the larger surface area.

Additional needs: Mixer with dough hooks or food processor Cling film Round baking tin with a diameter of 28-30 cm, greased

Details

⏲️ Prep time: 45 min + 1 hour Rising
🍳 Cook time: 30 minutes
🍽️ Servings: 8

Ingredients

375 grams flour
1 packet dried yeast (7 grams)
125 grams unsalted butter, at room temperature
275 grams sugar
1 egg
100 ml milk, at room temperature
500 grams apples
500 grams apricots (fresh or from a can)

Directions

Sprinkle a pinch of salt in a bowl. Sift 275 grams of flour above it. Make a well in the center of the flour and sprinkle the yeast into it. Add 50 grams of butter, 25 grams of sugar, and the egg. Pour in the milk and knead the dough with the mixer or by hand into a smooth dough. If necessary, add a bit more flour if the dough is too sticky. Form the dough into a ball. Let the dough rise covered with cling film at room temperature for 1 hour.
Peel the apples. Cut the apples and apricots into pieces. Cook the fruit with 150 grams of sugar and 50 ml of water in 15 minutes into a thick compote. Let this fruit filling cool.
Knead the dough again briefly and roll it out to a round sheet of about 28-30 cm in diameter, so that it fits well over the baking tin. Press the dough into the tin and press it well into the corners. Let the dough rise again for 10 minutes and cut off the excess edges.
Spread the fruit filling over the dough.