Apple and Almond Crumble Tart

APPLE AND ALMOND CRUMBLE TART RECIPE

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CRUMBLES
Apple Crumble
Plum Crumble
Raspberry Crumble
Gooseberry Crumble
Blackberry & Apple
Rhubarb
Strawberry & Apple
Apple & Almond
Crumble Tart
Plum & Honey Crumble

Apple Crisp

Four Crumble Toppings

Your average crumble is delicious but occasionally something more "up market" is required. Maybe to impress the mother in law or the girlfriend / boyfriend. Our apple and almond crumble tart fits the bill perfectly.

Is it difficult? Absolutely not. Why? Because we use a shop bought pie case which saves 40 minutes in preparation and cooking. Read our recipe below for the simple instructions.

We cheated 100% in this recipe by using a ready made Sweet Pastry Case (click the picture to enlarge it). These are readily available in most large supermarkets and the results are excellent. You can buy ready made sweet pastry (slightly more difficult to find) and roll it out and then line a dish with it.
Most fruits can be used for the filling, blackberry and apple, apricot or rhubarb are good alternatives.

HOW MANY SERVINGS
Four to six servings

TIME TO PREPARE
15 minutes (less if you have a food processor)

COOKING TIME
30 minutes

WILL IT FREEZE? Yes, freezes very well

SPECIAL EQUIPMENT None

INGREDIENTS
You will need 1 sweet pastry case or a packet of frozen Jus Rol sweet pastry.

Ingredient	How Much
THE FILLING
Cooking apples (we used Bramleys)	1 large one
Light brown sugar	115g / 4oz
THE CRUMBLE TOPPING
Butter	115g / 4oz
Plain flour	115g / 4oz
Ground almonds	85g / 3oz
Light brown sugar	130g / 4½oz
Flaked almonds	55g / 2oz
Ground cinnamon	¼ teaspoon (to taste)

PREPARATION

Preheat the oven to 200°C - 400°F (fan 180°C - 350°F) - Gas Mark 5.

Chop the butter into small cubes.

Peel the apple, cut into quarters and cut out the cores.

Slice the apple quarters (see the picture).

RECIPE INSTRUCTIONS

1. The easiest way to make the crumble mix is to add all the crumble topping ingredients except the ground almonds (but including the ground almonds) into your food processor and wizz it round for a minute or so until well mixed.
If you don't have a food processor then mix the ingredients with your hands working it all together until the ingredients are well mixed in.

2. Arrange the apples in the pastry case so that they are just over half the height of the pasty case.
Add the crumble mix bit by bit so that it is evenly spread and level with the top of the pastry cake. Gently but firmly pack the crumble mixture down. Place in the pre-heated oven for 30 minutes.

3. Take the crumble out of the oven and leave it to cool a bit for 5 minutes. You can serve it from the foil case which is the easiest solution. But if you want to remove the case, cut the edges every 8cm or so. This will allow the tart to be removed from the foil case with minimum damage.
We can recommend serving with crème fraiche but ice cream, custard or cream are excellent alternatives. Keep any leftovers in the fridge and eat cold the next day.

Recipe by: Josey Laurel

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APPLE AND ALMOND CRUMBLE TART RECIPE