German Apple Crumble Tart (Apfel-Streuseltarte) Recipe
Apfel-Streuseltarte is a crisp German tart with lots of apples and a buttery crumble on top. It often appears at afternoon coffee time, the so-called “Kaffee und Kuchen”, when the family gathers around one table. The taste is like a cross between an apple pie and a tart – a thin crust, plenty of fruit and a thick layer of crunchy crumble.
This German apple crumble tart combines a thin, crisp base with a generous layer of juicy apples and a thick, buttery crumble. It’s simple to make, looks impressive on the table and fits perfectly into the traditional German “Kaffee und Kuchen” ritual.
Chef's tips
Use firm, slightly tart apples so they keep their shape during baking and balance the sweetness of the crumble. Work quickly with the dough so the butter stays cold – this guarantees a crisp, shortcrust base. If the edges brown too quickly, cover them loosely with aluminium foil for the last minutes of baking.
How to serve
Serve the tart slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. It also tastes great just dusted with icing sugar and served with strong coffee or black tea.
Ingredients
- wheat flour - 320 g
- butter - 200 g
- sugar - 120 g
- egg - 1 piece
- apple - 6 piece
- sugar - 40 g
- cinnamon - 1 teaspoon
- breadcrumbs - 2 tablespoon
- lemon juice - 1.5 tablespoon
- salt - 0.25 teaspoon
- vanillin sugar - 1 package
Preparation
- Put 250 g of flour, 80 g of sugar, the salt and vanillin sugar into a bowl. Add 120 g of cold butter cut into cubes. Rub the ingredients quickly with your fingers or a pastry cutter until fine crumbs form.
- Add the egg and knead briefly, just until the ingredients come together. If the dough is very dry, add 1 tablespoon of cold water. Shape into a ball, flatten it, wrap in cling film and chill in the fridge for 30 minutes.
- In the meantime, prepare the crumble: in a second bowl, put 70 g of flour and 40 g of sugar, add 80 g of cold butter cut into cubes. Rub with your fingers until larger clumps form. Place the bowl with the crumble in the fridge.
- Peel the apples, remove the cores and cut into thin slices or small cubes. Sprinkle with lemon juice, add 40 g of sugar and the cinnamon, and mix.
- Preheat the oven to 180°C (top and bottom heat). Grease a tart tin about 26–28 cm in diameter with a thin layer of butter or line it with baking paper.
- Roll out the chilled dough on a lightly floured surface into a circle larger than the tin. Transfer it to the tin, pressing it into the base and sides. Trim off any excess dough. Prick the base several times with a fork.
- Sprinkle the base evenly with breadcrumbs, which will absorb the excess juice from the apples.
- Spread the apples over the base, pressing them down lightly so they fill the tin evenly.
- Scatter the chilled crumble over the top, trying to cover most of the apples but letting them peek through slightly.
- Place the tart in the preheated oven and bake for 35–40 minutes, until the edges of the pastry and the crumble are golden and the apples are soft (you can check with a fork).
- After baking, leave the tart to cool for at least 15 minutes so it sets slightly. Serve lukewarm or at room temperature.
Storage
Store the cooled tart covered at room temperature for up to 1 day, then in the fridge for another 2–3 days. Reheat individual slices briefly in a low oven to crisp up the crumble again. The tart can also be frozen in portions and gently reheated before serving.
