OLD-FASHIONED APPLE CRUMBLE WITH CUSTARD

Recipe by:
Abigail Donnelly
Makes:
1 large tart
Dietary considerations:
Fat conscious

prep time
20 minutes
cooking time
35 minutes
INGREDIENTS:
2 cups ready-made custard,
for serving
For the shortcrust pastry:
120 g cake flour, sifted,
plus extra for dusting
3 T caster sugar
70 g butter, plus extra
to grease
ice cold water
1 cup rice, for blind baking
For the apple filling:
4 large apples, cut into
large chunks
1/3 cup sugar
1/3 cup plus 1 T water
1 stick cinnamon
1 T cornflour
For the crumble:
60 g flour
1 T butter
2 T brown sugar
1 t grated nutmeg
For the icing, mix together:
cup icing sugar, sifted
1 T water
juice of one lemon

COOKING INSTRUCTIONS:
Preheat the oven to 180C.
To make the shortcrust pastry:
In a medium-sized bowl, combine the flour, sugar and butter. Using your fingertips, rub in the butter to form a
breadcrumb consistency.
Add the lemon juice and just enough water to form a firm dough. Gently bring the pastry together and wrap in
wax paper. Chill until cold.
On a floured work surface, roll out to a 3-mm thickness, then use to line a greased round pie dish. Line with wax
paper and fill with the rice.
Bake blind for 12 to 15 minutes. Remove the rice and paper, and return to the oven until golden.
To make the apple filling:
In a medium-sized saucepan, bring to a slow simmer the apple, sugar, 13 cup water and cinnamon. Poach for 15
to 20 minutes until soft.
Dissolve the cornflour in the remaining water. Return the saucepan to the heat, add the cornfl our mixture and
cook until the sauce thickens slightly.
To make the crumble:
Combine all the ingredients and mix to a firm dough. Refrigerate until cold and firm.
To assemble:
Fill the prebaked tart case with the apple filling. Grate over the crumble dough and bake for 20 minutes or until
golden brown. Cool and drizzle over the icing. Serve warm with custard.