Apple Crumble Tart

Ingredients

Sweet Shortcrust Pastry
250g plain flour
125g icing sugar
¼ tsp salt
180g Lewis Road Creamery butter
¼ cup iced water

Filling
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

Crumble Mix
½ cup plain flour
½ cup brown sugar
½ cup whole oats
80g Lewis Road Creamery butter

Method

• 1

  Into the bowl of a food processor, put the flour, icing sugar, salt and butter and pulse until it resembles breadcrumbs.

• 2

  Gradually add the water, a little initially until it starts to come together. You may not need to use all the water.

• 3

  Tip the mixture onto a floured work surface and form a disc then wrap in plastic wrap and chill for 30 minutes.

• 4

  Preheat the oven to 180°C.

• 5

  Grease and line a 23cm pie dish.

• 6

  On a lightly floured surface, roll out the pastry to ¼ inch thick and gently line the pie tin.

• 7

  Trim the excess pastry around the edges and prick the bottom of the pastry with a fork.

• 8

  Put it back in the refrigerator to rest for another 30 minutes.

• 9

  In the meantime, prepare the fruit and set aside.

• 10

  In a heavy based saucepan and over a medium heat, add the butter until melted.

• 11

  Add the flour and mix to form a paste then cook for 1 minute.

• 12

  Add the water, lemon juice, brown sugar, muscavado sugar, cinnamon and mixed spice and cook on a gentle heat until the sugar dissolves.

• 13

  Set aside.

• 14

  To assemble, take the chilled pastry shell and fill with the sliced apples.

• 15

  Gently pour over the caramel mix then top with the crumble mix until covered.

• 16

  Bake for 50 to 60 minutes or until golden brown.

• 17

  Let the pie rest in the tin for 5 minutes before serving.