Apple Crumble Tart

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 500 g shortcrust pastry
• 1 kg cooking apple
• 500 g hard apples
• 1/2 lemon, juice of
• 150 -200 g sugar
• 110 g plain flour
• 85 g unsalted butter
• 55 g light brown sugar
• 55 g ground hazelnuts (or almonds)

Recipe

• 1 roll out the pastry to a thickness of about 5mm/¼in. line a 25cm/10in tart tin with the pastry and bake blind.
• 2 meanwhile, peel and core the apples, slicing the dissolving cookers and chopping the hard eaters into neat 1cm/½in dice. put both kinds together into a saucepan with the lemon juice and 110g/4oz of the sugar. heat very gently until the juices begin to run. cook the fruit, stirring occasionally at a very gentle simmer for 10-15 minutes, until you have a juicy compote of purée bramleys (or similar) with tender pieces of cox (or similar).
• 3 to make the crumble: preheat the oven to 200c/400f/gas 6.
• 4 sift the flour into a bowl and rub in the butter until you have fine crumbs, then toss with the hazelnuts and sugar.
• 5 spread the fruit into the cooked pastry case and sprinkle over the crumble in an even layer. bake in a preheated fairly hot oven for about 30 minutes, until the crumble top is nicely browned.
• 6 serve the pie warm with vanilla ice cream or cream.