413611-1-eng-GB_deli.03.p82-87.5

Apple crumble tart

  • for 8 people
  • Takes 40 minutes to make, 20 minutes to bake
  • Easy
A delicious tart, by Michelin-starred chef Marcus Wareing, that you can make ahead.

5 / 5 rating (1 vote)

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INGREDIENTS

1.5kg apples, such as Braeburns or Cox’s
Juice of 1 small lemon
100g caster sugar
225g sheet ready-rolled puff pastry, thawed
100g plain flour
1/4 tsp ground cinnamon
90g unsalted butter
50g ground almonds
50g soft brown sugar
3 tbsp melted butter

METHOD

1. Preheat the oven to 190°C/fan170°C/gas 5. Peel, core and chop half the apples then place in a large pan with the lemon juice and caster sugar. Heat on a high heat until the juices start to run, then cover and turn the heat right down and cook for 10-15 minutes, stirring once or twice until the fruit cooks to a pulp. Stir vigorously to help it break down. Remove and cool.
2. Lightly butter a baking sheet and lay the pastry sheet on top, pricking with a fork in a few places. Bake for about 10 minutes until risen then remove from the heat and using a tea towel press the layers flat. Return to the oven for another 5 minutes until golden brown and crisp.
3. Meanwhile, core, peel and thinly slice the remaining apples. Place the flour, cinnamon, butter and almonds into a processor and whizz to a fine crumble mixture then mix in the sugar.
4. Spread the cool apple purée over the pastry right to the edges and place the sliced apples on top – they don’t have to be neat. Brush the apples with the melted butter, then sprinkle the crumble on top. Spread the crumble evenly using the back of a fork, if necessary. Return the tart to the oven and bake for about 20 minutes until the top is brown and crunchy. Cool before serving with ice cream, cream or custard.

  • This tart can be made ahead and reheated in a warm oven.
  • The fine, sweet wines of the Loire are wonderful with apple desserts. Try a Bonnezeaux, Coteaux-du-Layon or Quarts de Chaume from this area.

From March 2004

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