Apple Crumble Tart

Start by making the tart crust. In a medium bowl mix together butter and sugar. Add egg and mix again. Add salt, cinnamon and flour and mix til combined. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.

On a floured surface roll tart dough into a large circle, this dough is very forgiving, so don't stress if it breaks a bit. Move dough into a 9" tart pan and trim off at the top of the pan (I like to just run my fingers over it). Place in the freezer for at least 15 minutes while making apple filling and crumble top.

Preheat oven to 350 F.

Make the Filling: Peel and cut apples into very thin slices. Add apple to a large bowl. Add juice from half a lemon and toss apples. Add brown sugar, flour, cinnamon, nutmeg, and cloves. Toss together gently until all of the fruit is covered with sugar mixture. Set aside while you make the crumble topping.

Make the Topping: In a bowl, combine flour, sugar, cinnamon and salt. Add melted butter and mix until incorporated, I like to use a fork to get it all together.

Take tart crust out of the freezer. Lay apples inside, trying to push into place so that there isn't much space in-between. Place crumble in smaller and large clumps on top of apple filling. I like to press it all down so I'm certain it will stick.

Place tart pan on a cookie sheet so no crumble falls, or liquid seeps into the oven. Bake for 40-50 minutes, or until topping becomes golden brown. Allow to cool completely before serving. This will take about 6 hours.