Apple Crumb Tart with Maple Ice Milk

We like to use whole wheat pastry flour because it adds color and texture, but all-purpose flour also works.

Yield: 10 servings (serving size: 1 tart slice and 2/3 cup ice cream)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 31%
  • Fat: 11.1g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 53.1g
  • Fiber: 2.3g
  • Cholesterol: 36mg
  • Iron: 1.5mg
  • Sodium: 181mg
  • Calcium: 139mg

Ingredients

  • Crust:
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1/4 cup chilled butter, cut into small pieces
  • 5 tablespoons ice water
  • Cooking spray
  • Filling:
  • 6 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
  • 1 tablespoon cornstarch
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • Topping:
  • 1/4 cup whole wheat pastry flour
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1/4 teaspoon baking powder
  • Dash of sea salt
  • 2 tablespoons butter, melted
  • Maple Ice Milk

Preparation

  1. Preheat oven to 375°.
  2. To prepare crust, lightly spoon 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through 1/8 teaspoon salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 5 minutes in freezer. Slightly overlap 2 sheets plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle (A). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap (B). Fold edges under; flute. Cover and refrigerate.
  3. To prepare filling, place apple in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in brown sugar and next 3 ingredients (through cinnamon).
  4. To prepare topping, lightly spoon 1/4 cup whole wheat pastry flour and 1/3 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours, 3 tablespoons sugar, baking powder, and dash of salt; drizzle with melted butter. Toss with a fork just until combined (mixture will be lumpy).
  5. Spread apple mixture in crust; sprinkle evenly with topping. Bake at 375° for 50 minutes or until fruit bubbles and topping is golden brown. Cool in pan to room temperature on wire rack.
  6. Note: Nutritional analysis includes Maple Ice Milk.
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