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Old-fashioned apple crumble with custard

35 minutes

Old-fashioned apple crumble with custard

By Abigail Donnelly

Serves Makes 1 large tart

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

2 cups cups ready-made custard, for serving

For the shortcrust pastry

120 g cake flour, sifted, plus extra for dusting
3 T caster sugar
70 g butter, plus extra to grease
juice of 1 lemon
ice cold water
1 cup rice, for blind baking

For the apple filling

large apples, cut into large chunks
1/3 cup sugar
1/3 cup water, plus 1 T
1 stick cinnamon
1 T cornflour

For the crumble:

60 g flour
1 T butter
2 T brown sugar
1 t grated nutmeg

For the icing, mix together

½ icing sugar, sifted
1 T water
3 T lemon

Method

Preheat the oven to 180°C.

To make the shortcrust pastry: In a medium-sized bowl, combine the flour, sugar and butter. Using your fingertips, rub in the butter to form a breadcrumb consistency.

Add the lemon juice and just enough water to form a firm dough. Gently bring the pastry together and wrap in wax paper. Chill until cold.

On a floured work surface, roll out to a 3-mm thickness, then use to line a greased round pie dish. Line with wax paper and fill with the rice.

Bake blind for 12 to 15 minutes. Remove the rice and paper, and return to the oven until golden.

To make the apple filling: In a medium-sized saucepan, bring to a slow simmer the apple, sugar, 1⁄3 cup water and cinnamon. Poach for 15 to 20 minutes until soft.

Dissolve the cornflour in the remaining water. Return the saucepan to the heat, add the cornfl our mixture and cook until the sauce thickens slightly.

To make the crumble: Combine all the ingredients and mix to a firm dough. Refrigerate until cold and firm.

To assemble: Fill the prebaked tart case with the apple filling. Grate over the crumble dough and bake for 20 minutes or until golden brown. Cool and drizzle over the icing. Serve warm with custard.

Per serving: 2071.1 KJ, 5.7 g protein, 12.2 g fat, 91.7 g carbs

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Fragrant spice and verjuice poached pears with pistachio mascarpone

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Pappardelle pasta with panfried pears, chorizo and sage cream

Spiced puree apple tarts with oat crust topped with slow poached apples

Frangipane apple tart with apricot glaze

Old-fashioned apple crumble with custard

Old-fashioned apple crumble with custard

Ingredients

Method