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
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1
Into the bowl of a food processor, put the flour, icing sugar, salt and butter and pulse until it resembles breadcrumbs.
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2
Gradually add the water, a little initially until it starts to come together. You may not need to use all the water.
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3
Tip the mixture onto a floured work surface and form a disc then wrap in plastic wrap and chill for 30 minutes.
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4
Preheat the oven to 180°C.
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5
Grease and line a 23cm pie dish.
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6
On a lightly floured surface, roll out the pastry to ¼ inch thick and gently line the pie tin.
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7
Trim the excess pastry around the edges and prick the bottom of the pastry with a fork.
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8
Put it back in the refrigerator to rest for another 30 minutes.
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9
In the meantime, prepare the fruit and set aside.
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10
In a heavy based saucepan and over a medium heat, add the butter until melted.
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11
Add the flour and mix to form a paste then cook for 1 minute.
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12
Add the water, lemon juice, brown sugar, muscavado sugar, cinnamon and mixed spice and cook on a gentle heat until the sugar dissolves.
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13
Set aside.
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14
To assemble, take the chilled pastry shell and fill with the sliced apples.
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15
Gently pour over the caramel mix then top with the crumble mix until covered.
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16
Bake for 50 to 60 minutes or until golden brown.
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17
Let the pie rest in the tin for 5 minutes before serving.