sbriciolata mele e pere

There’s no baked good I don’t love. But I especially love the ones that are easy to make. This apple and pear crumble tart hits all the notes – crunchy, tender, fruity, and of course sweet. This apple and pear dessert is a beautiful combination between a pie and a crisp and a crumb bar. Apple and pear go so well together in baked goods. They feel cozy and warm and make me want to reach for a light jacket.

A crumble tart can look fancy enough for a special occasion, or just a simple brunch or afternoon snack. What makes it so easy to prepare is that we make just one dough and then split it up to make the crust and the streusel topping. Then simply cook down some apples and pears with cinnamon and sugar for the filling and assemble. Bake and that’s it!

This apple and pear crumble tart would be called a sbriciolata in Italian, literally meaning “crumbled” and consist of a crust base, a filling and streusel-like topping. They are filled in a variety of ways, including fruit, ricotta, pastry cream, or Nutella.

It has a press-in crust rather than a rolled-out dough. This makes it faster, easier, and more approachable. Anyone with any level of baking experience can make this!

There’s no worrying about rolling out the perfect pie crust, hoping it won’t crack and trying to make it resemble a circle-like shape.

Also, it doesn’t need to be blind baked, meaning the crust doesn’t need to be par-baked first, before the filling is added. With a press-in crust, we are achieving more of a tender shortbread texture that beautifully supports the sweet fruit filling.

Ingredients

Flour – type 00
Sugar
Leavener – lievito in polvere per dolci
Salt
Butter
Egg
Lemon
Apples
Pears
Cinnamon
Nutmeg
Walnuts

Leavener isn’t commonly used in pie or tart crusts, but in this instance, a little goes a long way in creating a flaky and tender base and light and crunchy topping. In Italy, baking powder is sold as lievito in polvere per dolci, “powdered yeast for desserts” and is often lightly scented with vanilla. For this recipe, ½ teaspoon baking powder can be substituted.

Step by Step

First, we make the crust. The dough gets pressed into the pan so it’s super easy and quick. It doesn’t need to be rolled out or blind-baked (par-baked before the filling is added). It doesn’t need to be chilled either. Just mix together the ingredients, and we’re ready to go!

Combine the dry ingredients in a large bowl. Leavener isn’t commonly used in pie crusts, but it adds just a little lift to give the base of the tart a tender lightness that is really perfect. I use an Italian leavener but baking powder can be substituted.

Like in a traditional pie crust, we are cutting in the cold unsalted butter. A pastry cutter can be used or your fingertips. Work quickly as to not warm up the butter. We want to ensure a light and flaky texture with the dough. Just smush the butter pieces into the dry ingredients until the mixture looks sandy and there are little pebbly and shaggy bits.

Then mix in a lightly beaten egg and some lemon zest, either with your fingers or a fork or spoon – any utensil will work! We want the egg full incorporated and if you squeeze a clump, it will hold together. But leave the mixture loose and crumbly and don’t form it into a ball.

This crust can definitely be made in a food processor but be sure not to blend it too much and create one dough mass. We want the mixture to stay loose and crumbly.

Next for the filling. Heat a sauté pan over medium heat and add all the filling ingredients: chopped apples and pears, sugar, cinnamon, nutmeg and lemon juice.

I love the warming fall spices in this tart; it feels like a classic American apple pie. Lemon juice just helps waken up the fruit and brighten the taste. Try your apple and pears first and if they don’t seem too sweet on their own, you can add another tablespoon or two of sugar to the filling. I used granulated sugar, but brown sugar could also be used here.

Cook this mixture down for about 10-15 minutes, until the fruit softens. It will release quite a bit of liquid at first and then as it cooks, the liquid will evaporate. This is exactly what we want, so that the tart doesn’t become wet and soggy. Take the pan off the heat and let it cool slightly.

I made my apple and pear crumble tart in a cake pan because that’s all I have. I just line it with parchment paper so it’s easy to remove the tart from the pan and it doesn’t stick. I simply take a square of parchment, crumble it into a ball so it softens, and then press it into the bottom and up the sides of the pan.

A classic tart pan with a removable bottom or a pie plate could also be used. With a pie plate, the tart would need to be served in the same plate it is baked in, while in a tart pan with a removable bottom or a cake pan, the dessert can be removed and served on a separate platter.

Using about ¾ of the crust mixture, press it into the bottom and up the sides of the pan. It can be rustic and doesn’t need to be pressed down perfectly or smoothly. Use the back of a spoon to help push the mixture around. Press the mixture up the sides of the pan, but again, this doesn’t have to be even or straight because the filling and crumb topping will cover it and blend in with the edges.

Add the filling and spread it out so it is in an even layer.

With the remaining crumble mix, add the chopped walnuts. I like that nuts give the topping an extra bit of crunch.

Sprinkle the crumble topping over the filling. Give the mixture a little squeeze as you go, so that some bigger clumps are formed along with smaller ones.

And we’re ready to bake! Put in a preheated 180 °C oven for 30-40 minutes, or until the top is a light golden brown.

Let the tart cool on a wire rack and then remove from the pan. Let it cool a bit before serving but still a little warm or room temperature is ideal.

A light dusting of powdered sugar is optional but would look lovely. And of course, a dollop of whipped cream or scoop of vanilla ice cream is always a good idea.

Tips and FAQs

Substitutions

All-purpose flour can be substituted in an equal amount for type 00 flour
½ tsp baking powder can be substituted for the Italian leavener
Pecans would also be delicious substituted for the walnuts

Storage

Store leftovers of apple and pear crumble tart well wrapped or in an airtight container. It will stay fresh for 2-3 days at room temperature or a week in the fridge.

More Italian Dessert Recipes

Ricotta Crostata with Chocolate

Nutella Biscotti Bars

One Bowl Lemon Ricotta Cake

Calabrese Easter Cookies