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Rustic Apple Tart With Hemp Seed Crumb Topping


First morning with a clear crisp chilled air. Not the first weekend with apple pie on my mind. Oh yes, it’s definitely apple season. And pumpkins, squash and long simmered dishes. Well, being in the South, we have to make pretend it is Fall because hot days and short skirts are lingering on. It only took the temperatures to dip by 5 degrees for my cravings for a good pot roast, like my mom makes, to resurface.


Apple Orchard

This morning. It’s apples I have on the brain. Vanilla applesauce. Rice pudding with poached apples. Bakes apples with plenty of nuts and a drizzle of honey. And of course Apple Pie. My grandmother’s apple pie (with a little twist). There was one thing my grandmother was famous for in my family and it was her pies. She had a knack for pie crusts. She had such a way in the kitchen. Everything I know about food and cooking comes from my grandmother and my mother. The way they cooked and baked, created menus and gathered friends around the table.


Apple Tarte Prep

Her apple pie was something not to be missed. A crispy buttery and slightly sweet crust, a layer of vanilla bean studded applesauce and plenty of apples slices on top, with a touch more butter and sugar on top. A dollop of creme fraiche, served room temperature and you would find silence around the dinner table, as well as plenty of smiles and happy bellies.

Apple Tarte

Today looks like an odd day in the weather pattern for the coming days, one with a light breeze, bright blue skies and a little cold in the air. I am taking full opportunity by cranking on the oven and making pie. A hot cup of tea and I am getting in the mood for Fall. Alabama is really beautiful in the fall. I didn’t expected it last year (Charleston has two seasons, hot and hotter!) and I am really looking forward to seeing the seasonal color of nature in all its glory. Orchards are full and giving of all kinds of gorgeous apples, market stands abound with all varieties of squash imaginable.


Apple Orchard

I usually do not veer far away from the way Mamie Paulette used to make her apple tart. This time, however, I did by adding hemp seeds instead of nuts to the crumb topping I usually put on my tart. It added a nuttiness without being overpowering. I also skipped the applesauce layer Mamie traditionally used in hers. Not being lazy, truth is, we ate most of it before there was enough left for the tart. I’ll have to tell you about it soon. This thing will make you swoon, get a skip in your step. It’s a daily dose of happiness in itself.


Apple Tarte

As soon as the tart came out of the oven, it was like Mamie Paulette was here again. Her big warm heart, sharp wit and larger than life joy for life. 

A balm for the heart, for the cook and for the friends gathering at our table. 

 Apple Tarte With Hemp Seed Crumb Topping: 

 Serves 6 to 8

For the crust:

1 1/2 cup Jeanne’s all purpose gluten free flour mix (or same amount of  all purpose flour if not gluten free)

1/2 teaspoon salt

1/4 cup sugar

110 gr cold butter (1 stick) 

1/4 cup cold milk beaten with 1 egg yolk

For the apples:

2 tablespoons (15gr) granulated sugar

zest of half a lemon

2-3 medium apples (I used 3 medium winesap apples)

For the hemp seed topping:

1/4  cup Jeanne’s all purpose gluten free flour mix (or same quantity regular flour)

1/4 cup granulated sugar

1/4 cup unsalted butter, super cold

3 tablespoons raw hemp seeds

Creme fraiche or whippped cream to serve (optional)


For the crust:In bowl of electric mixer fitted with paddle attachment,  and salt on medium speed until well-combined. Slowly add sugar and flour and mix well. Add the egg yolk /milk mixture and mix until incorporated. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight.

Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/4-inch thick round. 

Place in a 9-inch tart pan, trim the edges. Prick the dough with a fork and refrigerate 30 minutes up to 2 hours. (you can even freeze the dough in the tart pan at this point and let thaw in the fridge overnight when you are ready).

Preheat oven to 350F and position a rack in the middle.

For the apples:

In a small bowl, rub together the sugar and lemon zest so that the citrus natural oils can flavor the sugar.

peel, core and thinly slice the apples.  Arrange loosely in the tart pan.

Prepare the crisp topping:

In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar, butter and hemp seeds until the mixture resembles coarse sand. 

Spread over the apple. 

Bake tart for 40 to 50 minutes. Let cool to room temp and serve with generous dollops of creme fraiche or whipped cream. 

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The Blonde Chef October 7, 2014 um 1:53 pm

I just finished reading your book and I just had to comment and tell you how wonderful it is! Your explanations, tips, and images have been instrumental in my improvement as a food photographer. Thank you!

Mihl October 7, 2014 um 2:11 pm

Your pictures reflect autumn and the shorter and darker days so well! I really love the idea of a hemp seed topping,thank you for sharing the recipe.

Ksenia @ At the Immigrant's Table October 7, 2014 um 2:15 pm

I love, love, love the hemp seed topping idea. Though I would like to try making this with the extra layer of apple sauce – that sounds just like the 'gilding the lily' detail I love.

Ilke October 8, 2014 um 11:21 am

You made fall come to my world as well. I am trying to cook some of my favorite things while I am visiting my family in Istanbul. This would be a perfect weekend recipe with hot Turkish tea. It is already fall here with boots and jackets and all, I do not miss the fake fall of South Carolina at all ๐Ÿ™‚

Karine October 8, 2014 um 11:47 am

This recipe looks and sounds divine. I will absolutley try it.
Thanks for sharing Helene.

Unknown October 8, 2014 um 1:34 pm

This dessert is sure to bring plenty of smiles and happy bellies in our house, too! Thank you!

Unknown October 8, 2014 um 1:35 pm

This recipe is sure to bring plenty of smiles and happy bellies to our house, too! Thank you!

Rocky Mountain Woman October 9, 2014 um 3:47 pm

That looks so good! The pictures make me want to immediately go to my kitchen and make this (and eat it)…

Valentina Duracinsky October 9, 2014 um 9:14 pm

Oh this looks divine!
thanks for sharing… keeping this recipe to make sometime.


Anni Hart October 13, 2014 um 12:33 am

That's looks yummy …
Thank you for sharing the recipe ๐Ÿ™‚

Unknown October 14, 2014 um 9:30 am

Ohhh my god! J'adore ton travail, magnifies images, les recipes de cuisine, et tout

Kiran @ October 15, 2014 um 1:13 am

Everything about this tart screams FALL, in the most delicious way ๐Ÿ™‚

CakeSpy October 15, 2014 um 1:55 pm

I will confess, I read "hemp" with a Beavis and Butthead type snicker. But joking aside, this looks like a gorgeous fall treat. Thank you for sharing your beauty and fall bounty with us!

Araveea W. October 16, 2014 um 7:19 pm

I lvoe your blog! You always give me great recipes to try at home. This is one of my favorites you have posted so far! Yoour blog is wasy to navigate and very well writte. Definatley one of my favorites I have come across! Kepp on posting!

Sini October 22, 2014 um 7:09 am

I've been reading your book and wanted to come to say a huge THANK YOU! The book is wonderful and easily explains all the problems I've been having with photographing food. I've written a finnish food blog for three years now, and of course my photographing skills have developed a lot during these years, but somethings still been missing. With your book I realized a few things that I've been struggling with. I've been reading some other photography books also, but they never really got me understand the thing perfectly. With your tips I have a whole new enthusiasm to become a better photographer! It will, of couse, take some time and a lot of photographs, but it's coming! ๐Ÿ™‚

kadij February 3, 2015 um 12:21 pm

I love your blog, and your recipe;) very nice photography.

Didi @ Get Slimmer Guide April 10, 2015 um 8:31 pm

Thanks for the recipe – the photos look great and appetizing.

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