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Apple and Strawberry Crumble Tart
Recipe by Kylie Millar
- Steps
- Ingredients
Steps
- Preheat oven to 180°C fan forced.
- Place flour and sugar in a food processor and process for 10 seconds to combine. Add butter and process until it resembles breadcrumbs.
- Add egg yolk and process for 10 seconds. Add just enough water to bring pastry together. Form into a rectangle, wrap in cling wrap and refrigerate for 15-20 minutes.
- Grease a fluted rectangular tart tin 11x34cm base measurement, roll pastry out to a 4mm thick rectangle big enough to fit tart tin. Ease pastry into tin and press into the edges. Chill in fridge for 15-20 minutes, then line with baking paper, cover base with pastry weights, dried beans or rice and bake for 30 minutes until sides are starting to turn golden. Remove paper and weights and bake for 10 minutes until base is crisp.
- For crumble, place butter and flour in a food processor and process to combine. Tip into a large bowl and mix through walnuts, almonds and coconut. Tip onto a baking paper lined baking tray and bake for 30-40 minutes until golden. Remove from oven and break up with a wooden spoon.
- For compote, place apples, sugar, lemon zest, cinnamon, vanilla and thyme into a saucepan, cover with a lid and place over medium heat. Cook for 20 minutes, stirring occasionally until o some liquid forms at the bottom of the saucepan and apples start to soften. Remove lemon zest, cinnamon, vanilla and thyme, add strawberries to apples and cook covered for 5-10 minutes. Allow to cool slightly.
- Spread compote evenly in the tart shell and bake for 10 minutes.
- For custard, pour cream, milk and vanilla into a medium saucepan and bring to the boil. Whisk egg yolks and sugar until thick and pale. Pour cream mixture into yolks, whisk to combine, place over a double boiler and cook until it coats the back of a spoon. Pour into a large bowl, cover closely with cling wrap and refrigerate until serving. Pour into a jug to serve.
- When ready to serve, place tart on a serving platter and top with crumble down the centre of the tart, leaving the edges clear so you can see the filling.
- Serve tart with custard and clotted cream on the side.
