Apple Crumble Tart
Sweet Shortcrust Pastry
250g plain flour
125g icing sugar
¼ tsp salt
180g Lewis Road Creamery butter
¼ cup iced water
4 large apples, peeled and thinly sliced
110g Lewis Road Creamery butter
3 tbsp plain flour
2 tbsp water
1 tbsp lemon juice
½ cup brown sugar, tightly packed
½ cup muscavado sugar
1 tsp ground cinnamon
½ tsp mixed spice
½ cup plain flour
½ cup brown sugar
½ cup whole oats
80g Lewis Road Creamery butter
Into the bowl of a food processor, put the flour, icing sugar, salt and butter and pulse until it resembles breadcrumbs.
Gradually add the water, a little initially until it starts to come together. You may not need to use all the water.
Tip the mixture onto a floured work surface and form a disc then wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C.
Grease and line a 23cm pie dish.
On a lightly floured surface, roll out the pastry to ¼ inch thick and gently line the pie tin.
Trim the excess pastry around the edges and prick the bottom of the pastry with a fork.
Put it back in the refrigerator to rest for another 30 minutes.
In the meantime, prepare the fruit and set aside.
In a heavy based saucepan and over a medium heat, add the butter until melted.
Add the flour and mix to form a paste then cook for 1 minute.
Add the water, lemon juice, brown sugar, muscavado sugar, cinnamon and mixed spice and cook on a gentle heat until the sugar dissolves.
To assemble, take the chilled pastry shell and fill with the sliced apples.
Gently pour over the caramel mix then top with the crumble mix until covered.
Bake for 50 to 60 minutes or until golden brown.
Let the pie rest in the tin for 5 minutes before serving.