Apple Crumble Tartlets
These apple crumble tartlets feature crisp pastry shells filled with silky vanilla pastry cream, cinnamon-spiced apple compote, and a buttery streusel topping. Like mini apple pies with custard, they’re the perfect make-ahead dessert for gatherings.
Ingredients
- 10 8cm / 3-inch tart shells (homemade or store-bought)
- FOR THE PASTRY CREAM
- 1 1/4 cups whole milk (310ml)
- 1/4 cup white granulated sugar
- 2 tbsp cornflour (cornstarch)
- 2 egg yolks
- 1/2 tsp vanilla extract
- 7 g butter
- FOR THE APPLE COMPOTE
- 4 Granny Smith apples
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 2 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- FOR THE STREUSEL
- 100 g plain flour (all-purpose flour)
- 2 tbsp white granulated sugar
- 2 tbsp brown sugar
- 1 pinch salt
- 57 g unsalted butter, melted
Instructions
- Prepare the tart shells at least 4 hours before serving or up to 3 days in advance. You may also use store-bought tart shells.
- Preheat oven to 180°C / 350°F. Place frozen tart shells on a lined baking tray and prick bases if needed. Bake for 15–18 minutes until lightly golden. Cool completely.
- Mix flour, sugars, and salt in a bowl. Add melted butter and combine until clumps form. Spread on a baking tray and bake at 180°C / 350°F for 10–14 minutes until golden. Cool completely.
- Heat milk and sugar in a saucepan until steaming. In a bowl, whisk cornflour, egg yolks, and remaining milk until smooth. Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat until thick and bubbling, then cook 1 more minute. Stir in butter and vanilla. Transfer to a dish, cover, and cool completely.
- Peel, core, and dice apples. Cook with brown sugar, cinnamon, and apple cider vinegar over medium heat until soft and liquid evaporates. Stir in vanilla and cool completely.
- Add 1–1.5 tablespoons of pastry cream to each tart shell. Top with apple compote and finish with streusel topping.
- Serve soon after assembly for best texture, or refrigerate overnight if needed.
Notes
All components require cooling time before assembly, so plan ahead. Tart shells and streusel can be made in advance and stored in airtight containers for up to a few weeks. Pastry cream and apple compote can be refrigerated for up to 3 days. Best enjoyed shortly after assembly, though they can be stored overnight in the refrigerator.