My take on the classic French Pastry. The basic recipe is modified to suit our taste.
Recipe Tags
Egg-free
Medium
Festive
French
Dessert
Ingredients Serving: 6
For tart base (shortcrust pastry)
Plain flour (maida) – 200 gms
Butter, unsalted & chilled – 100 gms
Salt – ½ tsp
Castor sugar – 1 to 2 tsp
Ice cold water – ¼ cup (approx)
For apple filling:
Apples – 3 big or 4 medium
Brown sugar – 3 tbsp
Cinnamon powder -1/2 tsp
Lemon juice, freshly squeezed – 1 ½ tbsp
Lemon zest – ½ tsp
Raisins – 3 tbsp
Corn flour – 2 tsp
Butter – 2 tsp
Water – about ¼ to 1/2 cup
For crumble topping:
Plain flour – ½ cup (approx)
Demerara sugar – 2 ½ tbsp
Chilled & chopped butter – 4 tbsp
Oats (quaker, quick cooking) – ¼ cup
Instructions
For the tart base: Chop the chilled butter and keep on fridge again to chill till you sift the flour.
Sift together plain flour, sugar, salt in a bowl.
Add the chopped chilled butter and rub into the flour with fingertips gently until it resembles breadcrumbs i.e pea sized pieces of butter remain.
This process of mixing butter into flour can also be done in a food processor. Blend at low speed intermittently (not continuous) till mixture turns crumbly. Then transfer to a mixing bowl.
Now make a well in the center of the crumbly flour-butter mixture add 1 tbsp water and knead lightly and quickly just until the dough holds together, adding more ice cold water only if necessary. Water should be added 1 tbsp at a time.
It is important to work quickly to incorporated all the ingredients into a dough so that butter does not melt/ soften too much because of warm fingers.
When kneading to a dough, crush any big lumps of butter if any with the heel of your hand and press them back into the dough to combine. Do not add too much liquid, else dough will be sticky and tough. Do not overwork the dough.
Gather the just formed dough together and form into a thick disk (flatten very slightly). Wrap with cling film and refrigerate for minimum 30 mins or maximum 24 hours.
At the time of blind baking the base, grease a 8 to 9” tart tin.
Roll out the chilled dough between 2 cling film sheets to 1/8 inch thickness and slightly larger in diameter than the tart tin.
Roll out the chilled dough between 2 cling film sheets to 1/8 inch thickness and slightly larger in diameter than the tart tin.
Transfer rolled out dough onto greased tart tin with help of rolling pin. Using your fingertips gently press the dough into the tin to make a neat fit. Pinch off any excess dough around the edges to neaten.
Refrigerate the base for 15 to 30 mins to chill again.
Preheat oven at 180 C for 10 mins.
Remove base & prick all over to prevent it from puffing up. Then blind bake (to bake the base alone without the filling) for 15 mins or till very light golden.
Remove and cool slightly.
For the filling:
Wash, peel apples and cut into dices. Sprinkle with lemon juice to prevent from darkening.
Transfer all the ingredients for filling, except butter and corn flour, into a saucepan and cook over low heat till just soft, about 10 mins or so.
Remove from heat and cool a bit. Then add in the corn flour and butter, stir once.
For crumble topping
Mix together flour, oats, demerara sugar. Add chopped, chilled butter and mix with fingertips or fork till it resembles breadcrumbs/ is crumbly. Do not overmix as the butter might melt.
Proceed:
Pour the apple filling onto the tart base and spread to cover the base evenly. Sprinkle the crumble topping all over the top.
Bake in preheated oven at 180 C for 15 to 20 mins till top is golden.
Serve warm or at room temperature, sliced with some crème anglaise or whipped cream or vanilla custard, ice cream or as is.
Store leftovers in refrigerator for upto a day. May microwave before serving or serve chilled!
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
For the tart base: Chop the chilled butter and keep on fridge again to chill till you sift the flour.
Sift together plain flour, sugar, salt in a bowl.
Add the chopped chilled butter and rub into the flour with fingertips gently until it resembles breadcrumbs i.e pea sized pieces of butter remain.
This process of mixing butter into flour can also be done in a food processor. Blend at low speed intermittently (not continuous) till mixture turns crumbly. Then transfer to a mixing bowl.
Now make a well in the center of the crumbly flour-butter mixture add 1 tbsp water and knead lightly and quickly just until the dough holds together, adding more ice cold water only if necessary. Water should be added 1 tbsp at a time.
It is important to work quickly to incorporated all the ingredients into a dough so that butter does not melt/ soften too much because of warm fingers.
When kneading to a dough, crush any big lumps of butter if any with the heel of your hand and press them back into the dough to combine. Do not add too much liquid, else dough will be sticky and tough. Do not overwork the dough.
Gather the just formed dough together and form into a thick disk (flatten very slightly). Wrap with cling film and refrigerate for minimum 30 mins or maximum 24 hours.
At the time of blind baking the base, grease a 8 to 9” tart tin.
Roll out the chilled dough between 2 cling film sheets to 1/8 inch thickness and slightly larger in diameter than the tart tin.
Roll out the chilled dough between 2 cling film sheets to 1/8 inch thickness and slightly larger in diameter than the tart tin.
Transfer rolled out dough onto greased tart tin with help of rolling pin. Using your fingertips gently press the dough into the tin to make a neat fit. Pinch off any excess dough around the edges to neaten.
Refrigerate the base for 15 to 30 mins to chill again.
Preheat oven at 180 C for 10 mins.
Remove base & prick all over to prevent it from puffing up. Then blind bake (to bake the base alone without the filling) for 15 mins or till very light golden.
Remove and cool slightly.
For the filling:
Wash, peel apples and cut into dices. Sprinkle with lemon juice to prevent from darkening.
Transfer all the ingredients for filling, except butter and corn flour, into a saucepan and cook over low heat till just soft, about 10 mins or so.
Remove from heat and cool a bit. Then add in the corn flour and butter, stir once.
For crumble topping
Mix together flour, oats, demerara sugar. Add chopped, chilled butter and mix with fingertips or fork till it resembles breadcrumbs/ is crumbly. Do not overmix as the butter might melt.
Proceed:
Pour the apple filling onto the tart base and spread to cover the base evenly. Sprinkle the crumble topping all over the top.
Bake in preheated oven at 180 C for 15 to 20 mins till top is golden.
Serve warm or at room temperature, sliced with some crème anglaise or whipped cream or vanilla custard, ice cream or as is.
Store leftovers in refrigerator for upto a day. May microwave before serving or serve chilled!
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review