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:
- 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.
- Roll out the dough and fit it into a 9-inch tart pan. Chill in the freezer for 15 minutes.
- Preheat the oven to 350°F (175°C).
- Toss the apple slices with lemon juice, sugar, flour, and spices.
- For the topping, combine dry ingredients, then add the butter, mixing to create a crumbly texture.
- Arrange the apple filling in the crust, then sprinkle with the crumble mixture, pressing lightly to adhere.
- 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.
