Apple and plum crumble tart

In this recipe, I combined two of my favourite desserts, crumble and tart.    I used gala apples and plums as they were all I had in my fruit bowl, but I’d be keen to try them with other stone fruits and berries.

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Ingredients:

A) Pastry

  • 125g butter, melted and left to cool
  • 90g caster sugar
  • 1 tsp vanilla extract
  • 180g plain flour

B) Filling

  • 4 ripe plums, stoned and sliced
  • 2 small gala apples, peeled, cored and diced
  • 100ml double cream
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract

C) Crumble topping

  • 155g oats
  • 1/2 tsp ground cinnamon
  • 60g caster sugar
  • 120ml vegetable oil +2 tbsp water

Method:

A) Pastry

  1. Pre-heat the oven at 180 degrees celsius
  2. In a large bowl, mix the butter, sugar and vanilla
  3. Add the flour into the bowl and form the mixture into a dough (don’t knead)
  4. Tip the mixture into the middle of a greased pastry tin (with a loose base) Use your fingertips to spread to the mixture from the middle to the sides of the tin
  5. Place the tin in the oven and leave to cook for 15 minutes until golden
  6. Remove tin from the oven and leave to cool on a wire rack for 15 minutes

B) Tart

  1. In a bowl, mix the chopped fruit together and scatter the fruit around the now cooled pastry (still in tin) in step A6 above
  2. Mix the cream, egg, vanilla and sugar in a bowl and pour it over the fruit
  3. Place the tin in the oven and cook for 25 minutes

C) Crumble

  1. Mix all the crumble topping ingredients together (the oats mixture should hold together when squeezed)
  2. Remove the tart tin from the oven after 25 minutes (B3 above) and scatter the oats mixture over the fruit
  3. Place the tart tin in the oven for 20 minutes until the oats are golden
  4. Remove the tin from the oven and leave to cool for 15 minutes
  5. Remove the tin from the pastry and serve with cream whilst warm

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