Apple Crumb Croustades

This is a romantic dessert because two people share each free-form tart. You can cut them in half and serve on two plates, or just dig into one with two forks.

Yield: 4 servings (serving size: 1/2 croustade)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 29%
  • Fat: 10.4g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 52.7g
  • Fiber: 1.8g
  • Cholesterol: 26mg
  • Iron: 2.2mg
  • Sodium: 313mg
  • Calcium: 29mg

Ingredients

  • Crust:
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/8 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 3 1/2 tablespoons ice water
  • Filling:
  • 2 cups chopped peeled Granny Smith apple (about 2 medium)
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon water
  • 1 large egg white
  • Topping:
  • 2 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 teaspoons chilled butter, cut into small pieces

Preparation

  1. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and 1/8 teaspoon salt in a medium bowl; cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 3 1/2 tablespoons ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Divide dough into 2 equal portions. Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 10 minutes. Uncover dough; place dough circles on a baking sheet lined with parchment paper.
  2. Preheat oven to 350°.
  3. To prepare filling, combine apple and juice; toss to coat. Add 1/4 cup sugar, 1 tablespoon flour, 1/8 teaspoon salt, and 1/8 teaspoon cinnamon; toss to combine. Place half of apple mixture in the center of each dough circle, leaving a 2-inch border; fold edges of dough toward center, pressing gently to seal (dough will only partially cover apple mixture). Combine 1 tablespoon water and egg white; brush mixture gently over outside of crust.
  4. To prepare topping, combine 2 tablespoons flour, 1 tablespoon sugar, 1/8 teaspoon salt, and 1/8 teaspoon cinnamon; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle mixture evenly over apple mixture in the center of each croustade. Bake at 350° for 45 minutes or until golden.
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