28 April 2014

Apple Crumble Tart

The word 'Tart' brings into view deliciously sinful fruit tarts, ready to be cut and devoured. It's typically a pastry base baked along with a filling, usually fruit and/or custard.

Here we attempt an apple tart using crumbled flour. Where apple goes, cinnamon typically follows, one enhancing the flavour of the other like a match made in heaven!! But just as in a relationship, too much of anything spoils the flavour :) so while using cinnamon more than required can take over the flavour of the ripe apples, using too less will make no difference to the taste....

                                                             Apple Crumble Tart

Ingredients :
For Tart base -
Refined Flour - 150 gms
Chilled Butter - 100 gms
Brown sugar - 50 gms

For Apple filling -
Apples - 3
Butter - 50 gms
Brown sugar - 75 gms
Cinnamon powder - 1 tsp
Bread crumbs - 50 gms
Raisins - 2 tbsps
Crushed walnuts - 1 tbsp

For the Crumble - (one can use coarsely powdered digestive biscuits instead as well)
Flour - 50 gms
Brown Sugar - 50 gms
Butter - 50 gms

Method :

1. Preheat oven at 180 dec C.

2. For the tart base, rub the chilled butter into the flour so it starts feeling crumbly. Do not rub in too hard to avoid butter melting. We do not want a stretchy dough. Add the sugar and assemble into a rough dough. Using your hands, spread this on to a greased tart pan. Refrigerate for an hour.

3. To make the filling, peel and finely chop the apples. Melt butter in a pan, add the apples and stir well. Add other ingredients one by one and mix. Remove from flame and cool slightly.

4. Take out the chilled tart base and spread the apple filling in the centre.

5. Mix together the ingredients for the crumble, or simply use coarsely powdered Digestive biscuits. Sprinkle on top of the apple filling. Bake in the oven at 180 deg for 25-30 mins. Remove and cool for 5-7 minutes on a wire rack. Serve slightly warm.


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