Apple Crumble Tart

Serves makes 1 tart

Time 1 hour plus resting and chilling

Ingredients

Sweet Pastry Case

200g unsalted butter, diced

Zest of 1 lemon 

150g icing sugar 

450g plain flour

1½ whole eggs

Apple Filling

600g Granny Smith apples, peeled

2 tbsp caster sugar

½ tsp ground cinnamon 

Crumble

100g plain flour

½ tsp ginger powder

50g butter, diced

50g brown sugar

Cream, to serve

Method

Mix flour and icing sugar in kitchen aid with paddle attachment. Slowly add the butter whilst mixing. Once it resembles breadcrumbs, add the eggs and mix until it just comes together. Don’t over-mix! 

Remove from mixer and bring together.  Refrigerate and rest for 20-30 minutes before rolling.

Roll thinly, line tart case and blind bake at 180°C for about 12 minutes. 

Remove baking beans and cook for a further 5 minutes. Chill before the next stage.

In a mixing bowl, coat your cored, diced and peeled apples in the sugar and cinnamon before arranging at the bottom of your tart case. Make sure its nicely patted down so you get an even layer of crumble filling on top.

Mix the crumble mix together in a bowl, using your fingertips mix until it resembles breadcrumbs and then sprinkle it over the top of the rhubarb.

Add your crumble on top of the tart, packing it down so you get plenty in. Fork the top before dusting with brown sugar.

Bake in the oven at 180°C for about 35 minutes or until golden brown. 

Enjoy with your pouring cream.