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Monday, September 27, 2010

Crumble-Topped Apple and Currant Tart

Fall Favorite.  A crumble-topped apple and currant tart, flavored with crystallized ginger and Calvados, in an almond cookie crust. 

I'm not sure whether we have had a frost yet, but it's close, very close.  This evening, the wood stove is burning in the kitchen, and we discussed getting the chimney sweep over to have a look at the one in the living room, which I have deemed unsafe.  The trees are about a week away from peak color, and while picking up milk on Saturday we could see their progress up the hillside behind the Jerseys:

That scene, and the fact that I am still working through my supply of Ginger Gold apples, made me envision this tart.   I wanted the tart to be both comfort-food-yummy and sophisticated; to evoke crumble-topped apple pies from childhood, but also to be a little more special.  In the yummy column, we have buttery apple filling, an almond cookie crust, which is both delicious and easy to make, and an almond crumble topping.  To add style and interest, there are currants, Calvados, and crystallized ginger.  I think you'll like the result!

Crumble-Topped Apple and Currant Tart

In Preparation:  
  • Heat oven to 375F
  • Spray a 10" tart pan with cooking spray.


2/3 cup almond flour
3/4 cup all-purpose flour
1/3 cup sugar
5 T unsalted butter, cold
1/8 tsp salt
2 T cream

6 medium-large apples, like Ginger Gold or other good cooking apples
3 T unsalted butter
5 T sugar
1 T crystallized ginger, minced
1/4 cup Calvados
1 cup dried currants

6 T all-purpose flour
1/2 cup brown sugar
4 T sliced almonds
2 T almond flour
3 T salted butter
1 T cinnamon sugar, to sprinkle on top


  1. Make the crust:  In a food processor bowl with blade attached, combine the almond flour, all-purpose flour, salt, and sugar.  Pulse to combine.
  2. Add the unsalted butter, and pulse several times to get it to corn-kernel size.  Add the cream and pulse several times to combine. 

  3. Turn the crust out onto a floured countertop.  Fold in half and press together.  Repeat.
  4. Press the dough into the oiled tart pan with your fingertips.  Distribute evenly and press up the sides of the pan.  Place in refrigerator until ready to fill.
  5. Make the filling:  Peel, core and slice the apples about 1/4"-1/3" thick. 

    Place the sliced apples, butter, and sugar in a large saute pan.  Cook over medium-high heat until apples are done through and juice is evaporated.  Turn the apples carefully in the pan to avoid breaking them.

    Add the crystallized ginger and Calvados; continue cooking until the liquid is reduced to a light syrup.  Set aside to cool off while making the topping. 

  6. Make the topping:  In food processor bowl with blade attached, combine the flour, brown sugar, and sliced almonds.  Process until very fine.  Add the almond flour and pulse to combine.

  7. Assemble the Tart:  Remove crust from refrigerator.  Place the apple mixture in the crust (it should no longer be very hot).  Sprinkle the cup of currants over the top.

    Then follow this with the crumble topping.  Finally, sprinkle 1 T of cinnamon sugar over the top.

  8. Bake directly on rack at 375F for 25 minutes or until brown and bubbly.  Serve warm with or without vanilla ice cream.



  1. I prefer crumb topped apple desserts as opposed to two-crust pies and yours looks scrumptious. It's so golden and the currants add a nice touch.

  2. Thank you Lisa! I think I agree with you. I love berry crumbles, too. The best one I've had was at Bruce Farr's house. Sharon, thank you!! -- Sue


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