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Gordon's Apple And Pear Crumble Tart Recipe
|Braeburn apple||4 , peeled and diced|
|Pears||4 , peeled and diced|
|Ground ginger||1 1⁄2 Pinch (1 Large Pinch)|
|Ground cinnamon||1 1⁄2 Pinch (1 Large Pinch)|
|Ground nutmeg||1 1⁄2 Pinch (1 Large Pinch)|
|Unsalted butter||185 Gram|
|Soft brown sugar||2 Tablespoon|
|Plain flour||150 Gram|
|Demerara sugar||80 Gram|
|Hazelnut||50 Gram, crushed|
|For almond frangipane|
|Icing sugar||50 Gram|
|Ground almonds||50 Gram|
|For sweet pastry|
|Plain flour||250 Gram|
|Icing sugar||125 Gram|
|Butter||125 Gram, chilled|
|Egg||1 (Plus 1 Extra White)|
|Egg whites||1 (Extra Required)|
|Vanilla pod||1 , split and seeds scraped out|
Calories 1067 Calories from Fat 506
% Daily Value*
Total Fat 58 g88.9%
Saturated Fat 32.1 g160.3%
Trans Fat 0 g
Cholesterol 199.5 mg
Sodium 40.4 mg1.7%
Total Carbohydrates 134 g44.6%
Dietary Fiber 8.6 g34.2%
Sugars 67.8 g
Protein 10 g19.3%
Vitamin A 33.2% Vitamin C 15.6%
Calcium 6.2% Iron 7.5%
*Based on a 2000 Calorie diet
Rub in the butter until it forms breadcrumbs.
Beat the whole egg with the vanilla seeds and pour through a sieve into a well in the centre of the flour mix.
Mix, then knead on a clean surface until the pastry comes together.
Cover and chill for two hours.
To make the frangipane, cream the butter and icing sugar together; slowly mix in the egg, flour and ground almonds.
Chill for 2 hours before using.
Heat the oven to 180C/fan 160/gas 4.
Roll out the pastry to the thickness of a £1 coin (work quickly as it will be soft) and line a 34cm x 11cm oblong or 22cm round tart tin.
Bake blind for 15-20 minutes.
When the pastry is light brown take out and brush with the egg white.
Bake again for 5-10 mins until golden brown.
Meanwhile, toss the fruit in the spices.
Heat a knob of the butter until foaming, then add the fruit and toss for about 30 seconds.
Add the soft brown sugar and cook until the fruit is soft, but not broken down.
Rub the remaining butter into the flour and stir in the demerara sugar and hazelnuts.
Fill the tart with frangipane, then fruit, and top with crumble mix.
Bake for 30 minutes or until golden brown.
Serve with cream or custard.