Sarah Tuck's Apple Crumble Tart
Photography by Sarah Tuck.
Now that the weather has started to cool down in a wintry fashion all around the country, it's time to break out a warming pud. This tart/crumble combo packed with apples is delicious topped with a generous serve of ice cream.
Serves: 6–8
INGREDIENTS
Filling
5 granny smith apples, peeled, cored and cut into 3cm pieces
3 tablespoons brown sugar
2 tablespoons water
3 tablespoons of your favourite jam (I used raspberry and rhubarb)
Pastry
110 grams cold butter, chopped
⅓ cup brown sugar
1⅓ cups plain flour
1 cold egg yolk
1–2 teaspoons cold water
Crumble
¾ cup plain flour
½ cup brown sugar
½ cup rolled oats
80 grams cold butter, chopped
26cm loose-based tart tin
METHOD
Filling: Put apple chunks in a large frying pan with brown sugar and water. Cook over a medium heat for 15 minutes until the apples are just soft and the water evaporated, then set aside.
Pastry: Preheat the oven to 180˚C. Pop butter, brown sugar and flour in a food processor and whiz to form breadcrumbs, add yolk and 1 teaspoon of water and pulse until the mixture forms large clumps (add extra water only if needed). Tip out on to a clean bench and pat and squash together into a pastry disc. Cover in plastic wrap and refrigerate for 15 minutes.
Remove from the fridge and roll pastry out on a lightly floured bench. Release from the bench if necessary with a spatula and fit into a 26cm loose-bottomed tart tin. Press into the sides and base, patching any holes and trimming away any excess pastry. Prick the bottom lightly with a fork and put in the freezer for 5 minutes. Put a large circle of baking paper into the pastry base and fill the tart tin with baking beans or rice. Bake for 12 minutes, remove the baking paper and baking beans and cook a further 8 minutes.
Crumble: While the base is cooking put all of the crumble ingredients in a food processor and pulse to form big clumpy breadcrumbs.
Once the base is cooked, spread jam on top of the pastry, tip in apples and sprinkle with crumble topping, squishing some of the crumble into lovely big lumps. Bake a further 25 minutes then rest for 20 minutes before removing from the tin. This can be made in advance, removed from the tin when cold and reheated for 10 minutes in the oven, but is also great at room temperature. Serves with a big scoop of vanilla bean ice cream.
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latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!