Soft crumbly apple tart… the simple, fragrant dessert that tastes like home!
The soft crumbly apple tart is a dessert that smells of tradition, comfort and family recipes.
It’s a softer, more delicate variation of the classic crumb tart: a soft shortcrust shell, a thin layer of orange marmalade that adds an irresistible citrus note, and a filling full of sweet, juicy apple pieces.
The top, made with the same crumbly shortcrust, creates a delightful contrast between softness and a light crunch.
This tart is perfect for those who love simple desserts with a special touch.
The presence of orange marmalade makes the flavor livelier and more balanced, while the apples melt during baking creating a natural filling without needing too much sugar.
It’s ideal for breakfast, a wholesome snack or as a family dessert on weekends.
The soft apple tart is also a versatile recipe: you can choose sweeter or more tart apples, use homemade marmalade or a good artisan jam, and customize the amount of crumbly shortcrust on top.
The result will always be a rustic, welcoming and visually inviting dessert.
Thanks to its soft structure, this tart stays moist and fragrant for several days without losing texture.
It’s a recipe that wins people over for its simplicity and that homey taste that instantly lifts the mood.
Calories about 400 per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Soft Crumbly Apple Tart
- 2 1/2 cups all-purpose flour (type 00)
- 1 egg (medium)
- 3/4 cup granulated sugar (about 150 g)
- 1/2 cup butter (soft (about 110 g))
- 2 tsp baking powder
- 1 teaspoon vanilla (liquid or one packet of powder)
- 2 apples (medium)
- juice of 1/2 lemon
- 1 tablespoon sugar
- 1 1/2 tsp ground cinnamon
- 3 tablespoons rum
- 1/2 cup orange marmalade (or lemon (about 150 g))
- to taste powdered sugar
Tools
- 1 Springform pan
Preparation of the Soft Crumbly Apple Tart
In a bowl put the egg and the sugar, beat well with a fork, then add the soft butter and incorporate it by stirring.
Add the vanilla, the baking powder and the flour a little at a time, working the dough well.
The result should be a soft mixture, but if you want it to be drier after baking, add a little more flour to obtain a dough that does not stay very cohesive but is drier.
With the dough obtained, form a ball, then divide it into two equal parts and refrigerate for at least 15 minutes.
Meanwhile, in a bowl put the peeled apples, remove the core and seeds and cut them into small pieces.
Add the squeezed lemon to the apples and mix, then add the sugar, the cinnamon and the rum, stir everything well and set aside.
Take a pan, preferably a springform pan, about 8-9 in (20-22 cm) in diameter, line it with parchment paper, take the dough back from the fridge and with the first ball cover the bottom of the pan up to about one finger on the edges.
On the shortcrust base spread the orange marmalade, but only about 3 oz (around 1/3 cup) of the total, the rest will be used later.
Pour the apples covering the entire surface…..
…..then add the remaining marmalade here and there.
The remaining ball of dough will be used to cover the surface…..
…..mine was nice enough not to crumble much so I grated it with a very coarse grater and the cake turned out perfect.
So with the crumbled or grated shortcrust cover the tart and bake in a preheated oven at 338 °F (170 °C) for about 40 minutes, checking the baking.
When baking is complete and once the tart has cooled, dust with powdered sugar.
