Cookbook

9
Free-Form Apple,
Rhubarb
& Crumble Tart
1
Prep  minutes / Cook  minutes
2
Serves –
Sweet shortcrust pastry
¼ cups (g) plain flour
⅓ cup (g) icing sugar
¼ cup (g) almond meal
g butter
 egg yolk
– teaspoons cold water
Crumble
¼ cup (g) brown sugar
¼ cup (g) blanched almonds
½ teaspoon cinnamon
⅓ cup (g) rolled oats
g cold butter, cubed
Filling
– stalks (g) rhubarb, sliced
 tablespoons white sugar
 granny smith apples, peeled, sliced
 egg white, lightly beaten
 tablespoons Demerara sugar, to sprinkle
Method
Preheat oven to C.
Assemble the mixer with the scraper paddle. Add flour,
sugar and almond meal and butter into mixer bowl.
Slowly turn mixer to FOLDING/KNEADING setting and
mix until it resembles sand like texture; add egg yolk and
water (if needed) and mix until pastry combines.
Remove pastry from bowl onto a clean surface and shape
into a flat disc. Cover pastry with plastic wrap and
refrigerate for – minutes.
Meanwhile process sugar, almonds, cinnamon, oats and
butter in a food processor. And pulse mixture until roughly
combined. Set mixture aside.
Toss rhubarb in white sugar set aside.
Roll pastry out to a cm circle between two sheets of baking
paper. Remove top sheet of paper and slide pastry onto a
baking tray. Place half of the crumble into middle of circle.
Top with apples then rhubarb. Sprinkle with remaining
crumble. Bring edges up around filling leaving top open.
Brush pasty lightly with egg white and sprinkle with
raw sugar.
Bake in oven for – minutes or until golden.
Serve warm with custard or ice cream.
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