Apple and Caramel Crumble Tart.

Apple and Caramel Crumble Tart.

I wish you could smell this delicious tart. It does take a bit of time and effort but I had help from my daughters. We had a lot of fun making it together.

Equipment:

25cm loose bottomed tart tin.

          Pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk, reserve the white.

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 5 more minutes.

          Apple Filling.

In a large saucepan, put in,

-50g butter,

-750g Bramley Apple, peeled, cored and  sliced into 1cm thick,

-100g soft brown sugar,

-1tsp vanilla bean paste,

-1tsp cinnamon,

-pinch of salt.

Cook, stirring, for around 10-15 minutes or until the apples have softened and broken down. Leave aside.

          Crumble.

In a saucepan, put in,

-150g plain flour,

-80g butter,

-80g soft brown sugar,

-25g desiccated coconut,

-25g rolled oats.

Cook, stirring on low heat until the butter and sugar have melted. Leave aside.

          Caramel.

In a small saucepan, put in 

-50g butter,

-30g brown sugar,

-3tbsp golden syrup.

Cook, stirring until the butter and sugar have melted. 

         To assemble.

Spoon the apple filling into the tart case.

Spoon over the caramel sauce.

Top with the crumble.

Bake 35-40 minutes or until the crumble is golden brown.

Cool on a cooling rack for at least an hour to firm up.