Feel Good Apple Crumble Tart

I wasn't quite sure whether this was just Apple Crumble, or if its pastry shell meant I could upgrade to a tart. I love making tarts so decided on the name upgrade. I made this one quite quickly after an argument, and there is something about the 'apple-pie cooking' smell that just made everything seem right with the world again.

This recipe is a bit of a shortcut, using canned apples. But that means its the perfect 'spur of the moment' bake, because no one can guess when you'll need a bit of cheering up, or your house will need to smell welcoming…..

I adored how straightforward Davids recipe (link below) was…but I didn't have (and don't particularly like) almond extract, and I couldn't resist swapping cornmeal for custard powder…..

I've already restocked on the ingredients.

Apple Crumble Tart adapted from David Lebovitz Easy Jam Tart

Ingredients

  • 110g unsalted butter, at room temperature
  • 100g caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/8 teaspoon vanilla extract
  • 190g plain flour
  • 70g custard powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 2 tins pink lady apple slices
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sliced almonds
  • coarse raw sugar, such as demerara

Method

  1. Beat together butter and sugar until well combined. Mix in the egg, egg yolk and vanilla extract.
  2. In another bowl, whisk together the flour, custard powder, salt and baking powder. Gradually add to the butter and egg mixture, until it just comes together.
  3. Measure out about 400g of the dough, pat it into a disk, wrap it in plastic and chill it. The remaining dough roll into a log about 5cm in diameter, wrap and chill it alongside the disk. I leave it in for around half an hour.
  4. Remove the dough disk from the fridge, and with the heel of your hand, press the dough into the bottom and sides of an unbuttered (yes that is bold) tart pan (about 22 or 24cm) or a springform pan, patting it out to be even as possible.
  5. Drain the two tins of apples and put the slices into your tart shell. In a small bowl combine the nutmeg, cinammon and teaspoon of the raw sugar. Sprinkle over the apple slices.
  6. Remove the log of dough from the fridge and slice in cookie-sized disks, then lay them over the apple slices. Top with a tablespoon or two of raw sugar and the almonds.
  7. Bake until the bastry is golden brown in a preheated oven (about 180C) until golden brown. About 20-25mins. Let cool before serving with scoops of good vanilla ice cream.

This one is great the next day!

 

 

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