Welcome back to our fortnightly (kind of) Bake Off Bake Along! We know we missed pudding week but we’ve been very busy with the launch of our mug cakes. We hope that this deliciously moreish apple and toffee crumble tart, which uses a simple shortcrust pastry (it is pastry week after all), will help you forgive us.
For the pastry:
225g plain flour
30g caster sugar
1 free-range egg
1-2 tbsp water
For the filling:
600g (roughly 6) apples, we used some Cox apples from a friend’s tree
1tbsp apple juice (lemon juice will work fine, and if you’re in a pinch just use some water)
For the crumble topping:
150g plain flour
75 demerara sugar
30g ground almonds
100g toffee (chopped)
- To make the pastry, rub the flour and butter together with your fingertips until they resemble fine breadcrumbs. Add the sugar, egg and 1 tbsp of the warm, mix together to form a smooth dough (you may need another tbsp of water). Leave to rest in the fridge for half an hour.
- Whilst the dough chills, crack on with peeling, coring and chopping the apples.
- After half an hour, roll the pastry on a lightly floured surface, until roughly 5mm thick and carefully press into your fluted flan tin (we used an 8inch one). Prick the base and leave in the fridge for a further 30 minutes.
- Whilst the pastry chills again, firstly pop the oven to 180 fan, then put the chopped apples along with the cinnamon, sugar and apple juice into a saucepan and simmer on a low heat until the apples are soft but still retain their shape.
- After the pastry has finished chilling, line with baking paper or foil and fill with baking beans and blind bake the pastry for 12-15 minutes. Then remove the baking beans and the baking parchment and bake for a further 5-8 minutes or until the pastry is golden brown. Leave to cool
- Whilst the pastry bakes, start making the crumble topping. rub the flour and butter together with your fingertips until they resemble breadcrumbs (as we did before with the pastry), then stir in the sugar, ground almonds and chopped toffee pieces.
- Once the pastry is cool, fill with the apples and sprinkle over the crumble topping. Bake at 180 fan for 20-25 minutes until the crumble topping is crisp and golden brown.
- Try and wait a few minutes before diving in, because it is really hot, unfortunately, I found out the hard way. Tastes great with custard, cream or simply by itself.