Freeform Apple, Rhubarb and Crumble Tart

Freeform Apple, Rhubarb and Crumble Tart

1 hr 45 mins total time

30 mins active time


Serves 6



  • 1¼ cups (6½ oz) all-purpose flour
  • ⅓ cup (1½ oz) powdered sugar
  • ¼ cup (1 oz) ground almond
  • 4½ oz unsalted butter


  • 1 egg yolk
  • 1 tbsp ice water


  • 1 egg white

    lightly beaten

  • 2 tbsp demerara or turbinado (raw) sugar

For the crumble:

  • ¼ cup (1¾ oz) firmly packed light brown sugar
  • ¼ cup (1½ oz) blanched almonds
  • ½ tsp ground cinnamon
  • ⅓ cup (¾ oz) old fashioned rolled oats
  • 1¾ oz cold unsalted butter


For the filling:

  • 6¼ oz rhubarb


  • 2 tbsp granulated sugar
  • 2 Granny Smith apples

    peeled and thinly sliced

To serve:

  • Vanilla ice cream


  • 1Preheat the oven to 400°F
  • 2Assemble the mixer with the glass bowl and scraper paddle. Add the flour, powdered sugar, ground almond and butter to the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix until it resembles a sand like texture.
  • 3Add the egg yolk and gradually add the ice water (if needed) until pastry forms.
  • 4Remove the pastry from the bowl and place it on a clean surface. Shape into a flat disk. Cover and refrigerate for 30 minutes.
  • 5To make the crumble, put the sugar, almonds, cinnamon, oats and butter in a food processor and pulse until mixture starts to combine. Set aside.
  • 6To make the filling, toss the rhubarb in the sugar and set aside.
  • 7Roll the pastry between sheets of parchment paper to form a 14-inch round. Remove the top sheet of paper and transfer the pastry (on the paper) to a baking sheet. Scatter half of the crumble mixture over the center of pastry round. Top with the apple and rhubarb mixture. Sprinkle with remaining crumble mixture.
  • 8Bring the edges of pastry up over filling, leaving top open. Brush the pastry with the egg white and sprinkle with the demerara sugar.
  • 9Bake for 30-45 minutes until golden.
  • 10Serve tart warm with ice cream.

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