Los Angeles : Hervé Cuisine avec la Reine des Apple Pies
LOS ANGELES : Hervé Cuisine avec la Reine des Apple Pies is a medium French recipe that serves 8. 300 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 50 min | Cook: 1 hr | Total: 2 hrs 5 min
Cost: $10.41 total, $1.30 per serving
Ingredients
- 250 g All-Purpose Flour (for shortcrust pastry, sifted)
- 150 g Unsalted Butter (cold, cut into cubes)
- 50 g Granulated Sugar (for pastry dough)
- 1 Egg (large, lightly beaten)
- 2 Tbsp Cold Water (ice‑cold, to bring dough together)
- 5 Apple (firm tart apples (e.g., Granny Smith), peeled, cored, sliced 0.5 cm thick)
- 1 Tbsp Lemon Juice (freshly squeezed, prevents browning)
- 80 g Granulated Sugar (for filling) (adjust based on apple sweetness)
- 1 tsp Ground Cinnamon (ground, aromatic)
- 100 g All-Purpose Flour (for crumble) (for topping, sifted)
- 80 g Brown Sugar (packed, for crumble topping)
- 80 g Rolled Oats (old‑fashioned, for crunch)
- 80 g Unsalted Butter (for crumble) (cold, cut into cubes)
- ¼ tsp Salt (fine sea salt, enhances flavor)
Instructions
Make the Shortcrust Pastry
In a mixing bowl combine the flour, sugar, and salt. Add the cold butter cubes and rub with fingertips until the mixture resembles coarse crumbs. Stir in the beaten egg and ice‑cold water just until the dough comes together. Form into a disk, wrap in plastic, and chill for 20 minutes.
Time: PT20M
Roll and Fit the Dough
On a lightly floured surface roll the chilled dough to about 3 mm thickness. Gently transfer to the 9‑inch tart pan, pressing into the edges. Trim excess and prick the base with a fork. Refrigerate the crust for 10 minutes while you prepare the filling.
Time: PT10M
Prepare the Apple Filling
Peel, core, and slice the apples into 0.5 cm rounds. In a bowl toss the slices with lemon juice, sugar, and ground cinnamon until evenly coated.
Time: PT15M
Make the Crumble Topping
In a separate bowl combine flour, brown sugar, rolled oats, and salt. Add the cold butter cubes and rub with fingertips until the mixture forms coarse crumbs. Set aside.
Time: PT5M
Assemble the Tart
Arrange the apple slices in the chilled crust in a single layer, overlapping slightly. Sprinkle the crumble topping evenly over the apples, covering the surface completely.
Time: PT5M
Bake the Tart
Place the tart on a baking sheet and bake in a pre‑heated oven at 170 °C for 60 minutes, or until the apples are tender and the crumble is golden brown.
Time: PT1H
Temperature: 170°C
Cool and Serve
Remove the tart from the oven and let it cool on a rack for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with a dollop of vanilla‑flavored whipped cream.
Time: PT30M
Nutrition Facts
- Calories
- 300
- Protein
- 3 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Pastry Flour, Whole Wheat Flour (use less)
- Instead of Unsalted Butter: Margarine (use unsalted), Plant‑based butter
- Instead of Granulated Sugar: Caster Sugar
- Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
- Instead of Cold Water: Ice water
- Instead of Apple: Pear (for a different flavor)
- Instead of Lemon Juice: Lime juice
- Instead of Granulated Sugar (for filling): Brown Sugar
- Instead of Ground Cinnamon: Ground Nutmeg (½ tsp)
- Instead of All-Purpose Flour (for crumble): Pastry Flour
- Instead of Brown Sugar: Dark Muscovado Sugar
- Instead of Rolled Oats: Quick Oats (slightly less texture)
- Instead of Unsalted Butter (for crumble): Margarine
- Instead of Salt: Kosher Salt (use less)
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tart Pan (9‑inch)
- Pastry Brush (optional)
- Oven
- Knife
- Peeler
- Measuring Cups and Spoons
- Baking Sheet (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Chilling the dough prevents shrinkage
- Keeping butter cold for both crust and crumble ensures flakiness and crunch
- Do not over‑bake; the crumble should be golden, not burnt
Chef Tips from the Video
- Use a mix of tart (Granny Smith) and sweet (Fuji) apples for depth of flavor
- Brush the crust with a little beaten egg before adding filling for a glossy finish
- Add a pinch of nutmeg to the apple mixture for extra warmth
Troubleshooting
Crust is soggy after baking
Blind‑bake the crust for 10 minutes before adding the apples, or sprinkle a thin layer of flour on the base before filling.
Crumble topping is too soft
Make sure the butter is very cold and handle the topping minimally; chill the topping for 10 minutes before sprinkling.
Apples are too mushy
Use firmer apple varieties and slice them slightly thicker; bake at 170 °C for the full hour to allow excess moisture to evaporate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Reheat at 150 °C for 15‑20 minutes.
Room temperature: Can sit at room temperature for 2 hours after baking.
Make-Ahead Tips
- The tart can be baked a day ahead; reheat gently before serving
- Crumble topping can be prepared in advance and kept refrigerated for up to 24 h
Frequently Asked Questions
What is the cultural significance and history of Apple Crumble Tart in French cuisine?
Apple crumble tart, known in France as "tarte aux pommes crumble," blends the classic French fruit tart with a British‑style crumble topping, reflecting a cross‑cultural comfort‑food tradition that became popular in family kitchens during the mid‑20th century.
What are the traditional regional variations of apple crumble tart in French cuisine?
In the Normandy region, the tart often includes Calvados‑flavored apples, while in the Rhône‑Alps area bakers may add a hint of lavender or almond extract to the crumble. The base pastry remains a simple shortcrust across regions.
How is Apple Crumble Tart traditionally served in France?
It is typically served warm or at room temperature, sometimes accompanied by a dollop of crème fraîche, vanilla ice cream, or a light dusting of powdered sugar, especially during autumn family gatherings.
During which French celebrations is Apple Crumble Tart commonly enjoyed?
Apple crumble tart is a favorite at harvest festivals (Fête des Moissons), family reunions in the fall, and as a comforting dessert after Christmas meals in many French households.
What other French dishes pair well with Apple Crumble Tart?
It pairs beautifully with a cup of strong French coffee, a glass of Calvados or apple cider, and can be followed by a light cheese plate featuring Brie or Camembert for contrast.
What makes Apple Crumble Tart special in French pastry tradition?
The tart combines the elegance of a buttery shortcrust with the rustic, crunchy crumble topping, offering both refined texture and home‑style comfort—a hallmark of French patisserie that values balance between technique and heart.
What are the most common mistakes to avoid when making Apple Crumble Tart?
Common errors include over‑mixing the dough, using warm butter (which leads to a tough crust), under‑baking the crumble (resulting in soggy topping), and not seasoning the apple filling, which can make the tart bland.
Why does this Apple Crumble Tart recipe use a cold‑water dough instead of a butter‑only dough?
Cold water helps bind the flour without melting the butter, preserving the butter’s solid pieces that create flakiness in the crust, whereas a butter‑only dough can become greasy and lose structure.
Can I make Apple Crumble Tart ahead of time and how should I store it?
Yes, bake the tart a day ahead, let it cool completely, then cover tightly and refrigerate for up to 3 days. Reheat gently in a 150 °C oven for 10‑15 minutes before serving to restore crispness.
What texture and appearance should I look for when the Apple Crumble Tart is done?
The apples should be tender but still hold shape, and the crumble topping should be golden‑brown, crisp, and slightly caramelized. The crust edges will be lightly browned, indicating a fully baked pastry.
How do I know when the Apple Crumble Tart is done cooking?
Insert a thin knife or skewer into the center of the apple layer; it should meet little resistance, and the crumble should be firm and golden. The tart will also emit a fragrant, caramelized aroma when finished.
What does the YouTube channel Hervé Cuisine specialize in?
The YouTube channel Hervé Cuisine specializes in family‑focused French baking, sharing traditional pastry recipes, behind‑the‑scenes stories, and step‑by‑step tutorials that emphasize technique and heritage.
How does the YouTube channel Hervé Cuisine's approach to French pastry differ from other French cooking channels?
Hervé Cuisine blends personal family anecdotes with precise culinary instruction, often preparing multiple tart variations in a single episode, whereas many other channels focus on single‑dish demonstrations without the storytelling element.
Last updated: August 25, 2026
