Page 206 - COMING UNSTUCK by Sara tuck
P. 206
apple Is there anything more
comforting than a slice of
crumble tart apple pie? Why yes – this
apple crumble tart…if you
can’t be bothered making it
yourself, I urge you to show
this recipe to a willing friend!
Serves 6-8 Put apple chunks in a large frying pan with brown sugar and
2 tablespoons water. Cook over a medium heat for 15 minutes
Filling: until the apples are just soft and the water evaporated, then
5 Granny Smith apples, set aside.
peeled, cored and cut into
3cm (1 in) pieces Preheat the oven to 180˚C (350˚F). To make the pastry, pop the
3 tbsp brown sugar butter, brown sugar and flour in a food processor and whizz
3 tbsp of your favourite jam to form breadcrumbs, add yolk and 1 teaspoon of water and
(I use raspberry and rhubarb) pulse until the mixture forms large clumps (add extra water
only if needed). Tip out onto a clean bench and pat and squash
Brown sugar short pastry: together into a pastry disc. Cover in plastic wrap and refrigerate
100g (4 oz) cold butter, for 15 minutes. Remove from the fridge and roll pastry out on
chopped a lightly floured bench. Release from the bench if necessary
⅓ cup brown sugar with a spatula and fit into a 26cm (10 in) loose-bottomed
1⅓ cups plain flour tart tin. Press into the sides and base, patching any holes and
1 cold egg yolk trimming away any excess pastry. Prick the bottom lightly with
1-2 tsp cold water a fork then put in the freezer for 5 minutes. Put a large circle
of baking paper into the pastry base and fill the tart tin with
Crumble: baking beans or raw rice. Bake for 12 minutes, remove the
¾ cup plain flour baking paper and weights and cook a further 8 minutes.
½ cup brown sugar
½ cup rolled oats While the base is cooking put all of the crumble ingredients in
80g (3 oz) cold butter, a food processor and pulse to form big clumpy crumbs. Once
chopped 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. Serve with a big scoop of vanilla bean ice cream.
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