![]() ![]() 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. Bake a further 25 minutes then rest for 20 minutes before removing from the tin. 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 for 12 minutes, remove the baking paper and baking beans and cook a further 8 minutes.Ĭrumble: While the base is cooking put all of the crumble ingredients in a food processor and pulse to form big clumpy breadcrumbs. Put a large circle of baking paper into the pastry base and fill the tart tin with baking beans or rice. Prick the bottom lightly with a fork and put in the freezer for 5 minutes. Press into the sides and base, patching any holes and trimming away any excess pastry. Release from the bench if necessary with a spatula and fit into a 26cm loose-bottomed tart tin. Remove from the fridge and roll pastry out on a lightly floured bench. Cover in plastic wrap and refrigerate for 15 minutes. Tip out on to a clean bench and pat and squash together into a pastry disc. 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). Cook over a medium heat for 15 minutes until the apples are just soft and the water evaporated, then set aside. Filling: Put apple chunks in a large frying pan with brown sugar and water. ![]()
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