ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple Streusel Tart

Yield 8 Servings

Ingredients

  • 1 1/2 cups cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cold cream cheese, cut into small pieces
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 to 3 Tbsp. ice water
  • 2 teaspoons fresh lemon juice
  • 1/2 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Chinese five-spice powder
  • 1/4 teaspoon salt
  • 6 large Granny Smith apples, peeled, cored and sliced (about 6 cups)
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3 tablespoons cold unsalted butter, cut into small pieces

Nutrition Information

  • calories 335
  • fat 10 g
  • satfat 6 g
  • protein 4 g
  • carbohydrate 60 g
  • fiber 2 g
  • cholesterol 25 mg
  • sodium 187 mg

How to Make It

  1. Preheat oven to 425°F. Make pastry: Pulse cake flour, baking powder and salt in a food processor until blended. Add cream cheese and butter and pulse 15 times, or until mixture resembles coarse crumbs. Transfer to a mixing bowl. In a small bowl, stir together 2 Tbsp. ice water and lemon juice. Add to dry ingredients and mix with a fork just until moistened and dough begins to hold together, adding up to 1 Tbsp. water only if necessary. Dough will be dry and crumbly but should hold together when a small amount is pinched between your fingers. Gather dough into a ball and flatten into a 4-inch disk.

  2. Roll out pastry between 2 sheets of wax paper into a 12-inch round and transfer to a 10-inch fluted tart pan with a removable bottom, pressing gently into pan. Refrigerate.

  3. Make filling: Combine brown sugar, flour, five-spice powder and salt in a large bowl. Add apples and toss to coat well. Spread apples evenly in tart shell.

  4. Make streusel topping: Stir flour, sugar and butter with a fork in a small bowl until crumbly. Sprinkle over apples.

  5. Bake until crust and topping are brown and apples are tender when pierced with a fork, 50 to 60 minutes. Let cool on a rack before serving.