Grandma’s apple tart recipe with apples, walnuts, cinnamon and raisins, which could also be considered a bit of an apple and walnut crumble. A covered apple tart with an irresistible aroma and a double texture: creamy inside and crunchy outside. A dessert that is part of the large collection of Desserts with apples made so far. Over the years we’ve made fluffy apple cakes, apple fritters, apple cookies and much, much more. This crumbly apple cake, however, halfway between the classic covered apple tart and the Crumble, was missing! I saw a video on Instagram a few days ago that proposed a similar version; I wanted to make it following the same method but with my own ingredients. So I made a shortcrust pastry that doesn’t break using high-quality butter and a filling of apples, walnuts, cinnamon and raisins, all scented with lemon. The result was a truly delicious and original apple tart that my family loved and that I’ll make again soon! Ready to run to the kitchen and discover how to make it together? Let’s go, but before we roll up our sleeves I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients to make the apple and walnut crumble tart
- 4 cups 00 flour (all-purpose)
- 1 1/3 cups butter (Bavarian or Irish – available at the supermarket (about 10.6 oz))
- 1 egg
- 3/4 cups powdered sugar
- to taste lemon zest
- 1 pinch salt
- 1 teaspoon vanilla extract (or one packet of vanilla sugar)
- 6 Golden Delicious apples
- 2 tbsp brown sugar
- 1 lemon (juice and zest, organic)
- 1 teaspoon ground cinnamon
- 2 1/2 tbsp butter
- 1 pinch salt
- 1/4 cup raisins
- 1 1/2 cups walnut kernels
- 1 1/4 tbsp 00 flour (all-purpose)
Tools
- Bowls
- Rolling pin
- Parchment paper
- Ovens
Preparation
I made this dessert without using a tart pan, but if you want to use one you can do so comfortably.
To make this delicious apple tart, start with the filling: rinse the apples, peel them, remove the cores and cut them into very small pieces. (Take the butter for the pastry out of the fridge so it softens)
Collect them in a bowl, add the juice of half a lemon and all the grated zest, and mix. Gently melt the butter in a skillet,
add the apples, the brown sugar and the cinnamon, stir and cook for at least 20 minutes over medium heat.
The apples should be broken down and fairly dry; then add about 1/3 cup (40 g) of walnuts roughly chopped from the total, and the raisins. Let the mixture rest and cool.
Prepare the pastry: the method is a little different from usual, but it will give you a shortcrust that doesn’t break, elastic during handling and crumbly after baking. Put the softened butter at room temperature in a bowl, add the powdered sugar and combine with a fork until you obtain a smooth cream.
Add the egg, vanilla extract and lemon zest and incorporate well, creating a homogeneous mixture. Add the flour, work in the bowl for a minute,
then move to the work surface and work a little more with the tips of your fingers: you should obtain a grainy mixture.
Set aside 300 g of shortcrust crumbs and knead the rest of the mixture until you obtain a homogeneous dough ball; be quick and do not warm the dough too much. Let it rest for 20 minutes in the fridge covered with plastic wrap, then roll it out on a floured sheet of parchment paper, forming a large sheet about 1/4 inch thick.
With the help of handy tools cut out a large disk about 12–12.5 inches (30–32 cm) in diameter. Make cuts at the sides forming wedges every 2 inches; these SHOULD NOT REACH THE CENTER, BUT EXTEND FOR ONLY 1 1/2 inches. Take the apple filling, add the 1 1/4 tbsp of flour (photo missing), mix and distribute the filling in the center of the disk.
Fold the wedges toward the center, pinching them by joining the corners of each wedge together. You will form a border; place a walnut half on each wedge and press to fix it.
Sprinkle the filling with the reserved shortcrust crumbs and bake at 356°F (conventional oven) for about 35 minutes, or until the desired golden color. Remove from the oven and let cool or warm slightly before dusting with powdered sugar and enjoying.
Storage and tips
Store the apple tart or crumbly apple cake for up to 2 days at room temperature, covered with a cotton cloth.
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