Heirloom Apple Crumb Tart with Apple Mascarpone Cream

You can use any apple, but this recipe benefits from the rich complexity of heirloom apples. Try using one or a blend of two tart-sweet heirloom apples such as Cox Orange Pippin, Esopus Spitzenberg, Baldwin, or Ashmead’s Kernel.

Crumb topping

  • 3 tbsp butter
  • 1-1/2 oz all-purpose flour
  • 2-1/2 oz pecans, ground fine
  • 1-1/2 oz pecans, chopped
  • 3-1/2 tbsp raw cane crystal or refined sugar
  • 1 tbsp lemon, zest


  • 1 can ready-made pastry: (8 oz) refrigerated crescent dinner rolls or crescent flaky dough sheet
  • 2 tbsp sugar
  • 1 tbsp dessert wine
  • 1 tbsp brandy or Cognac *Armagnac Cognac is great because it is so smooth
  • 3 tart-sweet heirloom apples

Apple Mascarpone cream

  • 3 tart-sweet heirloom apples
  • dash lemon juice
  • 1-1/2 tbsp sugar
  • 3-1/2+ oz Mascarpone
  • 3-1/2 oz heavy or whipping cream, lightly whipped (or use canned whipped cream)
  • 1 tbsp confectioner’s sugar (optional)


  1. Preheat oven to 350.
  2. Rub butter, flour and ground pecans together, until mixture resembles fine coarse breadcrumbs.
  3. Add the raw sugar, lemon zest and chopped pecans and set aside.
  4. Press the ready-made raw pastry into a nine-inch tart pan or pie pan with a short (1/2 inch lip)
  5. Peel, core and chop all 6 apples into small cubes.  I recommend using one or a blend of two tart-sweet complex heirloom apples -top recommendations are above
  6. Start Mascarpone Cream; by putting 1/2 the cubed apples in a saucepan with dash of lemon juice and 2 tbsp water. Cover and cook for 10-15 minutes, until soft.
  7. Transfer the cooked apples to blender and puree until smooth. Set aside pureed apple to cool.
  8. For Filling: Put other 1/2 of the cubed apples into saucepan with 2 tbsp water, 2 tbsp sugar, dessert wine and Cognac. Cook, stirring occasionally, on medium-high for 2 minutes or until apples are just a little soft.
  9. Spoon cubed apple mixture into tart pasty and sprinkle the crumble mixture over the top. Bake 20-30 minutes, until golden brown.
  10. Meanwhile, finish Mascarpone Cream: Lightly whip heavy cream with mixer or whisk. In a separate bowl whisk or whip mascarpone until smooth. Fold in the whipped cream and apple puree. Sweeten with1 tbsp confectioner’s sugar if desired.

Serve tart warm or room temp in slices, with a generous dollop of apple mascarpone on the side.