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


  • 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


  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!




Calories be damned

Sometimes my mum or my sister will send me an email or text, or facebook message with a recipe that we just have to try. My sister sent me this one after she started watching the Mary Berry TV show.

I sat on it for probably two weeks. There was a lot of looking through my fridge and pantry to make sure I still had the ingredients (I did), and a lot of going back and going back (and going back) to reread the recipe.

My fingers started itching. I dug through my baking cupboard to make sure I had the right tin (I do!). And then finally, on a Friday night caved. Calories be damned I wanted chocolate tart.

The trouble is…..Brisbane in January is not a good time to bake. As an individual I'm already baking and you've never seen a cake, in the oven cooking, making a batch of cookies. There's a reason for that (and its nothing to do with cake being an inanimate object I assure you).

Still. I had to try. I did learn that Mary's receipe for pastry does NOT like Brisbane humidity (much like me) and fits your tin EXACTLY. There is no leftover pastry. It did shrink a little when I did the first bake, so the chocolate filling probably could have done two shells…..I couldn't face the heat again so I will admit I brought some premade shells the next day to use up the last of chocolate filling. It also freezes WONDERFULLY (much to the disgust of my workmates who usually reap the benefits of my baking). I put quite a lot of it in the freezer and I ate a slice today, straight from the freezer, and now have visions of using it as the base for the most epic ice cream cake…..

Please make this….on a day when you don't have 90% humidity.

Chocolate Fondant Tart – from Mary Berry Cooks

I followed the receipe on the BBC website almost to the letter, just substituting a little of the dark chocolate for milk….