Apple Crisp Tart

Apple Crisp Tart

Roll out the sweet tart dough until it's at least two inches wider than the tart pan.

Transfer the dough to the tart pan and gently press the dough into the sides and bottom of the pan. Patch any spots that rip with excess pastry.

Use a rolling pin to roll over the top of the tart pan to remove the excess pastry. Freeze the tart shell during the next step.

Use a fork to mix together the ingredients for the crumble topping until small to medium crumbles form.

Sprinkle ⅓ of the streusel into the bottom of the tart dough.

Peel, core, and slice the apples to ¼" thickness.

Toss the apple slices with sugar and spices and carefully toss to coat completely.

Arrange the apple slices in a concentric pattern starting from the outside and working your way in to the center. Gently press down all over.

Cover the apples with the remaining crumble topping, then bake until set. Cool to warm, or room temperature before slicing in and enjoying.