Apple and Rhubarb Crumble Tart
Serves 8-10
Servings: 8
Equipment
- 8 x 12 inches baking sheet lined with baking parchment paper
- baking beans optional
Ingredients
- 100 g wholemeal flour
- 75 g plain flour
- 50 g wheatgerm optional - use more flour instead if you wish
- 100 g butter cut into cubes
- 50 g fine demerara sugar I used Whitworths
- 1 pack shortcrust pastry I used pre-rolled
- 1 cooking apple peeled and chopped into segments
- 5 sticks rhubarb cleaned and chopped into 4cm chunks.
- 50 g caster sugar I used Whitworths
Instructions
- Preheat the oven to 180c or gas 4. Remove the pre-rolled pastry from the fridge.
- Blend the flour, wheatgerm, sugar and butter using a quick whizz in the food processor. You can rub the mixture in with your hands if you prefer.
- Using a large saucepan, heat the chopped fruit and sugar with a couple of tablespoons of water. Cook over a low heat for around ten minutes until the fruit is starting to soften. Allow to cool slightly.
- Unroll the pastry and use it to line the baking sheet. Pinch around the edges to make a rectangular tart case. Line the tart case with more parchment paper and fill it with baking beans. Bake in the oven for 15 minutes.
- Remove the baking beans from the partially cooked tart case and decant the fruit into it. Cover with a generous layer of crumble mix. Sprinkle over some extra sugar if you wish.
- Bake for a further 15-20 minutes until golden brown. You can serve immediately with custard or allow to cool and serve on its own.