Apple and rhubarb crumble tart
This apple and rhubarb tart is good at any time of day. I had a slice for breakfast with coffee — how’s that for a decadent start to the day? For afternoon tea serve it with whipped cream, and for dessert, heat it through and serve with vanilla icecream. So easy to make, this tart will always impress.
|4 large||Granny Smith apples, peeled and chopped|
- Set oven to 180C. Grease a 23cm tart tin.
- First, make the pastry. Place the flour, sugar and butter in a kitchen processor. Whizz until it resembles fine breadcrumbs. Add the egg and cold water to form the dough. Roll it on a lightly floured bench so it’s big enough to fit your tin. Bake blind for 15 minutes.
- To make the filling, put the butter, water, apples, rhubarb, sugar and cinnamon in a pot. Bring to a simmer and continue to cook on low for 8-10 minutes, until the rhubarb and apple are soft. Allow 15 minutes to cool.
- To make the topping, place flour, butter, sugar, cinnamon, cardamom and cloves in a food processor. Blitz to coarse crumbs.
- Pour the filling into the baked pastry case and sprinkle the topping over. Bake for 40 minutes, until cooked and golden.