INGREDIENTS:

SERVES 6-8

BASE INGREDIENTS

• 145G NODO PLAIN FLOUR
• 2 TSBP SUGAR
• 100G UNSALTED BUTTER, COLD AND CUT INTO SMALL CUBES
• 1 EGG

FRUIT FILLING INGREDIENTS

• 3 LARGE GREEN APPLES, PEELED, CORED, CUT INTO SMALL CUBES
• 3 LARGE BROWN, RIPE PEARS, PEELED, CORED, CUT INTO SMALL CUBES
• 1/2 CUP WATER
• 1/4 CUP SUGAR (OMIT IF YOU DONT WANT A SWEETER FILLING)
• 1 TSP GROUND CINNAMON
• 2 TBSP GRATED LEMON OR ORANGE RIND

CRUMBLE TOPPING INGREDIENTS

• 1/3 CUP NODO PLAIN FLOUR
• 1/4 CUP ALMOND MEAL
• 1/2 CUP DESSCIATED COCONUT
• 1 TBSP GROUND CINNAMON
• 1/3 CUP BROWN/RAPADURA SUGAR
• 70G UNSALTED BUTTER, COLD AND CUT INTO SMALL CUBES
• 1/2 CUP FLAKED ALMONDS

METHOD

1. IN A LARGE MIXING BOWL, COMBINE THE FLOUR AND SUGAR FOR THE FILLING RECIPE.
2. ADD THE CUBES OF BUTTER TO THE FLOUR AND SUGAR AND CRUMBLE THE BUTTER AND FLOUR TOGETHER WITH YOUR FINGERTIPS UNTIL YOU HAVE A CLUMPY STYLE CRUMB.
3. BEAT THE EGG IN A SMALL BOWL WITH A HAND WHISK OR FORK.
4. ADD THE BEATEN EGG TO THE PASTRY CRUMB AND USE A KNIFE TO STIR IT THROUGH GENTLY.
5. TURN THE PASTRY DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE.
6. USE YOUR HANDS TO KNEAD THE DOUGH OUT UNTIL SMOOTH.
7. ROLL THE DOUGH INTO A SMALL BALL AND WRAP WITH CLING WRAP. PLACE IN THE FRIDGE FOR 1 HOUR TO HARDEN THE BUTTER.
8. PREHEAT AN OVEN TO 180 DEGREES - BAKE.
9. REMOVE THE DOUGH FROM THE FRIDGE AND USE A ROLLING PIN TO ROLL IT OUT INTO A SMALL DISC.
10. LIGHTLY GREASE A 20-25CM TART TIN WITH BUTTER OR SPRAY OIL.
11. PLACE THE ROLLED OUT DISC OF DOUGH INTO THE TIN AND USE YOUR FINGERS TO SPREAD THE PASTRY AROUND THE BASE OF THE TIN AND UP THE SIDES ENSURING THAT THE LAYER IS EVEN AND SMOOTH.
12. PRICK THE PASTRY WITH A FORK AND BAKE BLIND IN THE OVEN FOR APPROXIMATELY 20 MINUTES ON 180 DEGREES BAKE.
13. REMOVE THE PASTRY CASE FROM THE OVEN AND ALLOW IT TO COOL IN THE PAN WHILST YOU PREPARE THE FILLING.
14. TO MAKE THE FRUIT FILLING, OVER A MEDIUM TEMPERATURE ON THE STOVETOP, BRING THE CUBED FRUIT OF YOUR CHOICE, WATER, WHITE SUGAR, CINNAMON POWDER AND LEMON RIND TO A BOIL. REDUCE THE TEMPERATURE DOWN TO A LOW SIMMER AND SIMMER UNTIL THE FRUIT IS ALMOST SOFT AND TENDER.
15. REMOVE THE FRUIT FROM THE STOVETOP AND TRANSFER IT TO A MIXING BOWL. ALLOW THE FRUIT TO COOL FOR 10 MINUTES.
16. ADD 2 TABLESPOONS OF NOT SO PLAIN FLOUR TO THE FRUIT AND STIR TO COMBINE. THIS WILL HELP TO THICKEN THE FRUIT MIXTURE.
17. MAKE THE CRUMBLE TOP BY COMBINING ALL CRUMBLE INGREDIENTS IN A MEDIUM SIZED MIXING BOWL. USE YOUR HANDS TO MIX WELL.
18. POUR THE FRUIT MIXTURE INTO THE TART CASE AND TOP WITH THE CRUMBLE TOPPING.
19. PLACE THE TART INTO THE OVEN TO BAKE NOW FOR APPROXIMATELY 20 MINUTES OR UNTIL THE CRUMBLE TOPPING IS GOLDEN AND FRAGRANT.
20. REMOVE THE CRUMBLE FROM THE OVEN AND ALLOW IT TO COOL FOR 10 MINUTES BEFORE SERVING.

WE LOVE SERVING WARM WITH ICE CREAM AND OR CREAM

RECIPE CREATED BY @FOODDESIGNSTUDIO