Monday, 10 October 2011

Apple Crumble Tart

Apple Crumble Tart with caramel ice-cream

Make a sweet shortcrust pastry mixture without the water. Half the mixture and put half aside for later. With the rest, add water until it resembles a dough. Chill the dough in clingfilm in the fridge. An hour later, preheat the oven to 180 degrees. Roll the pastry out over a tart case, prick it with a fork, and fill with sliced apple. Top the apple with the crumble mixture and cook in the preheated oven for 40 minutes- or until the crumble is cooked. Best served warm with a scoop of complementing ice-cream.

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