Mary Berry Apple Crumble Tart Recipe

This classic apple crumble tart combines a crisp shortcrust base with softly spiced apples and a buttery crumble topping. The texture is everything you want from a proper British pudding: tender fruit, light crunch, and a rich, comforting flavour. It is straightforward to make, even for beginners, and feels special enough for Sunday lunch or afternoon tea. From start to finish, it takes about 1 hour 30 minutes including cooling.

Inspired by the timeless baking style of Mary berry, this tart is dependable, unfussy, and full of flavour.

Ingredients

For the shortcrust pastry

• 175g plain flour
• 100g cold unsalted butter, diced
• 25g icing sugar
• 1 large egg yolk
• 2–3 tablespoons cold water

For the apple filling

• 3 large cooking apples, such as Bramley, peeled, cored and thinly sliced
• 50g caster sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice

For the crumble topping

• 100g plain flour
• 75g cold unsalted butter, diced
• 75g light brown sugar

How to Make Mary Berry Apple Crumble Tart

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the crumble colours nicely.
• Make the pastry: Put the flour and butter into a bowl and rub together with your fingertips until the mixture looks like fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and enough cold water to bring everything together into a soft dough.
• Line the tin: Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Prick the base with a fork and chill for 15 minutes.
• Blind bake: Line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until pale golden.
• Prepare the filling: Mix the sliced apples with the caster sugar, cinnamon, and lemon juice. Arrange evenly over the warm pastry base.
• Make the crumble: Rub the flour and butter together until crumbly, then stir in the brown sugar. Sprinkle evenly over the apples without pressing down.
• Bake the tart: Return the tart to the oven and bake for 30 to 35 minutes, until the apples are tender and the topping is golden and crisp.
• Cool slightly: Leave the tart to cool in the tin for 10 minutes before removing. Serve warm or cold.

Tips for the Best Apple Crumble Tart

How do I stop the pastry from shrinking?

Chilling the pastry before baking and not stretching it when lining the tin helps it keep its shape.

Which apples give the best flavour?

Cooking apples like Bramley give a lovely sharp contrast to the sweet crumble, but you can mix in eating apples for extra texture.

How do I get a really crisp crumble?

Keep the butter cold and avoid overworking the topping. A light sprinkle gives the best crunch.

Serving Suggestions

• Serve warm with custard or pouring cream
• Add a scoop of vanilla ice cream for dessert
• Enjoy cold with tea the next day

Storage

Room temperature

Keep the tart covered in a cool place for up to 24 hours.

Refrigerator

Store in the fridge for up to 3 days. Bring to room temperature or warm gently before serving.

Freezing

The baked tart can be frozen for up to 2 months. Defrost overnight and reheat in the oven to refresh the crumble.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 19g
• Saturated fat: 11g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs