Sweet Shortcrust Pastry
2 cups plain flour
3 tbsp caster sugar
150g cold butter, chopped
2-3 tbsp iced water
Rub flour, butter and sugar with fingers until resembles fine breadcrumbs. You can do this in a food processor. Then add in iced water to form a smooth dough. Knead dough lightly. Wrap dough in plastic wrap and refrigerate for 30 mins.
Roll out dough on lightly floured surface or in between 2 pieces of non-stick baking paper to thickness required and line the tart tin.
Preheat oven to 180C. Place a sheet of non-stick baking paper over pastry and fill with baking weights or uncooked rice/beans. Bake for 10 mins then remove the weights and bake for another 10 mins or until pastry is golden brown.
Spoon in filling and top with the crumble. Bake until crumble turned golden brown.
Apple Filling
8 green apples or enough to fill the tart tin, peeled and chopped
1 tbsp water
1/3 cup sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp almond meal
To make the fillings, place apples and water in a pan over medium heat. Cover and simmer, shaking pan occasionally for about 5 mins or until just tender. Drain and cool completely. Stir in lemon juice, sugar and cinnamon.
Crumble Topping
1/2 cup plus 2 tbsp cold unsalted butter, diced
1 2/3 cup self raising flour
1/2 cup plus 2 tbsp organic brown sugar
a handful of toasted sliced almond
Rub butter into the flour with fingers until they resembles breadcrumbs.
Fork in the sugar and almonds and set aside for a moment.
2 cups plain flour
3 tbsp caster sugar
150g cold butter, chopped
2-3 tbsp iced water
Rub flour, butter and sugar with fingers until resembles fine breadcrumbs. You can do this in a food processor. Then add in iced water to form a smooth dough. Knead dough lightly. Wrap dough in plastic wrap and refrigerate for 30 mins.
Roll out dough on lightly floured surface or in between 2 pieces of non-stick baking paper to thickness required and line the tart tin.
Preheat oven to 180C. Place a sheet of non-stick baking paper over pastry and fill with baking weights or uncooked rice/beans. Bake for 10 mins then remove the weights and bake for another 10 mins or until pastry is golden brown.
Spoon in filling and top with the crumble. Bake until crumble turned golden brown.
Apple Filling
8 green apples or enough to fill the tart tin, peeled and chopped
1 tbsp water
1/3 cup sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp almond meal
To make the fillings, place apples and water in a pan over medium heat. Cover and simmer, shaking pan occasionally for about 5 mins or until just tender. Drain and cool completely. Stir in lemon juice, sugar and cinnamon.
Crumble Topping
1/2 cup plus 2 tbsp cold unsalted butter, diced
1 2/3 cup self raising flour
1/2 cup plus 2 tbsp organic brown sugar
a handful of toasted sliced almond
Rub butter into the flour with fingers until they resembles breadcrumbs.
Fork in the sugar and almonds and set aside for a moment.
Comments