APPLE & SUMMER FRUIT CRUMBLE TART
This may be called a summer fruit crumble tart, but I personally feel that this is more of a winter dessert, due to the serving suggestion of custard, or creme anglaise if you wish to describe it the French way. Alternatively you may feel that it can pass as a summers dessert if served cold, with ice cream or single/double cream. The choice is yours.
- x1 Pack Sweet Shortcrust Pastry (Shop Brought Or See My Recipe Here)
- 2 Large Bramley Apples (Peeled, Cored & Thinly Sliced)
- 150g Caster Sugar
- 200g Mixed Summer Fruits (I Used Blackberries, Redcurrant's & Raspberries)
- 175g Plain Flour
- 100g Unsalted Butter (Cut Into Cubes)
- 100g Demerara Sugar
- Preheat the oven to 200C/180C Fan/Gas 6. Turn out the dough onto a lightly floured work surface and roll it out into a rectangle/circle depending on your flan tine, that's about 3mm thick and large enough to line the tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes.
Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 10 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on.
For the filling, place the summer fruits, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes until the juice has been released but the fruit still holds it shape.
Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. Set aside until needed.
Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Lay the slices of apple along the base of the cooked pastry, followed by the cooked fruit.
Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown.
Slice and serve with ice cream, single/double cream or custard.