Dessert: Apple Crumble Tart

A gloomy (and busy) Sunday brings on a nice simple post with a delicious recipe!

Its a little delayed as always but I did make this Apple Crumble Tart about two weeks or so ago, again from the Made in Quebec book that I had bought which looks at the Quebec harvests per season and shows some cool recipes (in case I never talked about it before). We bought a ton of apples from the Atwater Market and it was the last thing from that shopping trip that I hadn’t used yet so I looked at making something simple and to use up the pie shell sitting in my freezer.

It goes to say that the only change in this recipe is that I didn’t make the pie crust myself but used a frozen one. Other than that, this  one didn’t have any changes to it.

Here’s how it turned out!

Apple Crumble Tart

Apple Crumble Tart
(from Made in Quebec: A Culinary Journey by Julian Armstrong)

Serves 6-8


Pastry for single- crust, 9-inch pie
2 tbsp butter
5 cooking apples, peeled, cored, and cut in 1 inch pieces
1 tbsp granulated sugar
pinch ground cinnamon
1/2 cup packed brown sugar
2 2/3 cups old-fashioned rolled oats
1/2 cup butter, cut in small pieces and softened

  1. Preheat the oven to 400F.
  2. In a large, heavy frying pan, melt butter over medium heat and cook apples, turning to saute on all sides just until golden and caramelized. Combine granulated sugar and cinnamon and sprinkle over apples. Transfer to pie shell.
  3. In a bowl, mix together brown sugar and oats, then add butter and mix into oat mixture with your fingers.  Spead oat topping over apples in pie shell.
  4. Bake for 25 minutes or until topping is crisp and lightly browned. Cool on a rack to room temperature before serving.

One of the hardest parts of making apple crumble tart (and it isn’t really a hard recipe) is to find the perfect texture for the apples and find that good balance between the tartness of the apples and the sweetness along with making a good topping with a nice bite to it. I’ve done a few of this recipes and sometimes, I don’t post everything. While I didn’t use the pie crust from this recipe that they specified, the apples were done really well. Usually I wouldn’t cook them first so I find recipes that take the easy way  out however, I did realize that cooking them first and getting them caramelized was a good move. It helped flavors it more. It is definitely a step a plan to take again.

This didn’t particularly take a long time to make and honestly, I’d even use this as an apple crisp recipe if I didn’t have the crust. It would still work out, I believe. Maybe I’ll try that out again. Its been ages since I’ve made apple crisp anyways.

Baking: Hong Kong Style Egg Tarts

Yesterday was my husband’s birthday and well, he loves sweets so I made a last minute decision before heading off to work to make him Hong Kong style Egg Tarts.

He had been asking for them for a while and I had bought the mini tart shells before.  My only issue was that the normal recipe had one ingredient that I wanted to research to make sure that I could eat it also so I was actively looking for substitute.  It was why this has been delayed.  Normally, I’d make the tart shell also but I’ve made tart shells before and it is really painful to do at times. Honestly, I couldn’t be bothered with it.

Regardless, we are making Hong Kong Style Egg Tarts!

I got the recipe from and here’s their video:

I only used the filling part of the recipe but I did make a few changes.

The main thing is the ingredient I mentioned before: evaporated milk. Being lactose-intolerant is a big problem.  I read up a few alternatives.  One was to boil soy or almond milk (with a bigger quantity) to its desired amount.  The other was just to use a little more than half of the amount in the recipe.  Being the lazy person I am and being on a time crunch to leave for work, I chose option 2.  Scroll down to see whether it worked out!

AND, here’s how it looked before the oven and after it was done its 15 mins bake time!

Hong Kong Style Egg Tarts


Hong Kong Style Egg Tarts

Fresh out of the oven!

FYI: The pie tarts were Tenderflake Mini Tart Shells. They come in packages of 12 which is exactly the amount this recipe needed.

Also, the straining is one of the most important steps of making Egg Tarts because it makes sure that there are no bubbles on top of the tart and gives it that smooth glossy finish just like store-bought ones.  I had to strain it two times so do it till you feel satisfied with the filling before you pour it in.

Hong Kong Style Egg Tarts

Apparently, the simple substitute works well.  The husband thought it tasted like what we had bought in Chinatown before. That is perfect because that also means I’ve found a way to revamp the recipe to make it work.  AND, further proves that many baked goods out there can work without dairy ingredients and yet, everyone insists on using it.  However, after giving them a go after work, I thought they were a little on the sweet side but still the texture is good.

Have you ever eaten Hong Kong Style Egg Tarts? What type of desserts do you like?