Cinnamon-Spiced Apple Crumble Tart

For the Cinnamon Cookie Crust:

• ½ cup softened butter
• ⅓ cup caster sugar
• 1 large egg, brought to room temperature
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1½ cups plain flour

For the Apple Filling:

• 4 large apples, peeled and thinly sliced
• 1-2 tablespoons of fresh lemon juice
• ¼ cup brown sugar, either dark or light
• 2 tablespoons flour
• 1 teaspoon ground cinnamon
• A dash (⅛ teaspoon) of ground nutmeg
• A dash (⅛ teaspoon) of ground cloves

For the Crumble Topping:

• ⅔ cup plain flour
• ½ cup brown sugar, either dark or light
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons melted butter, cooled

Creating the Tart:

1. Cream the butter and sugar together, then blend in the egg. Mix in the salt, cinnamon, and flour to form the dough. Chill the dough disk for at least 2 hours.
2. Roll out the dough and fit it into a 9-inch tart pan. Chill in the freezer for 15 minutes.
3. Preheat the oven to 350°F (175°C).
4. Toss the apple slices with lemon juice, sugar, flour, and spices.
5. For the topping, combine dry ingredients, then add the butter, mixing to create a crumbly texture.
6. Arrange the apple filling in the crust, then sprinkle with the crumble mixture, pressing lightly to adhere.
7. Bake on a cookie sheet for 40-50 minutes until the crumble is golden. Let the tart cool for about 6 hours before serving.

Additional Tips:

• The tart keeps well in the fridge for 2-3 days.
• A mix of apple varieties like Pink Lady, Honeycrisp, Envy, and Granny Smith can provide a delightful flavor complexity.