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    You are in: Home / Recipes / Linquenda's Apple Crumble Tart Recipe
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    Linquenda's Apple Crumble Tart

    Linquenda's Apple Crumble Tart. Photo by katew

    1/8 Photos of Linquenda's Apple Crumble Tart

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Karen Elizabeth's Note:

    I made this to take to a friends party, and it was so well-received that I thought that I'd post it. Its an old recipe that I saved from a magazine many years ago, Your Family, August 1991. very simple, and fail-proof! I use butter, and brown sugar, personal taste. Granny Smith apples are a tart green cooking apple.

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    Units: US | Metric




    1. 1
    2. 2
      Rub butter into sifted dry ingredients.
    3. 3
      Add egg, knead into a soft dough.
    4. 4
      Refrigerate 15 minutes.
    5. 5
      Roll out half the pastry, line base and sides of a 210 mm diameter pie dish. (I use a glass pie dish, and don't actually roll out the pastry, I just press it into the dish).
    6. 6
      Chill remaining pastry for another 10 - 15 minutes.
    7. 7
      (You can put the pie dish in the fridge too.).
    8. 8
    9. 9
      Place all ingredients into a pot, cook over a medium heat for 30 minutes, stirring from time to time, until apples are soft.
    10. 10
      Remove spices, spoon into prepared shell.
    11. 11
      To complete.
    12. 12
      Grate remaining dough over Filling.
    13. 13
      Bake at 180 C, for 25 minutes, or until crust is golden brown.
    14. 14
      Serve warm or cold.

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    Ratings & Reviews:

    • on September 12, 2014


      This was so good! Exactly my thing, apple cake - wise. I used gluten free cake flour mix, and it turned out fabulous. We had company for coffee in the afternoon, and they asked for seconds! Will make this again. Thanks for sharing :)<br/>Made for CQ 2014

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    • on February 17, 2010


      This was a tasty recipe. I guess I had traditional apple pie on my mind when I saw this recipe. The dough was very soft and luscious to work with and crisped up nicely fresh from the oven; although after sitting overnight, the crust atop the apples became a bit gooey and soft. The apple filling was more like an apple sauce than pie filling. I added 2 tbs. flour in order for the filling to set enough to cut into nice triangular slices. Overall a nice idea but not quite what we expected. I think I'd like to make this again except next time, I'll press the dough into a cake pan, pour in the uncooked pie filling, crumble on the topping and then bake for 45-60 minutes. Thanks for sharing! (Made for AUS/NZ Recipe Swap #37)

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    • on January 01, 2010


      10 stars Karen !! This for me is, when served with cream, a to die for dessert !!! I made mine with berry , apple and plum. The ease of whipping it up is outstanding. I doubled the fruit and dobbed all the dough on top - just DELICIOUS.

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    Read All Reviews (8)


    Nutritional Facts for Linquenda's Apple Crumble Tart

    Serving Size: 1 (176 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 269.6
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 6.6 g
    Cholesterol 47.8 mg
    Sodium 152.7 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 2.6 g
    Sugars 18.7 g
    Protein 3.5 g

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