Apple and Rhubarb Tart - With Crumble on Top!
Serve with a dollop of cream or yoghurt or icecream.
Filling Ingredients 1 bunch of rhubarb - don't worry if you make too much, the mix tastes great on cereal 3 green apples Up to 1/2 cup of sugar - or you can have it sugar-free or use an alternative sweetener Filling Method Chop up the rhubarb into small cubes, discard the leaves and end of stems. Peel apple and dice into same sized cubes as rhubarb. Combine rhubarb and apple into a pot, add about 1 cup of water and stew/boil until rhubarb disintegrates and becomes stringy. Allow mixture to cool. You can make this the night before, tastes better. Tart Base - Pastry Ingredients 150g plain flour 50g icing sugar pinch of salt 90g butter, cold - straight from the fridge Pastry Method Pre-heat oven to 180 degrees. Line a square cake tin or small slice tray with baking paper, overhang the sides. Process all ingredients in a food processor (takes 5mins) until it almost comes together in ball or for a more crumbly base, just process until it looks like breadcrumbs + 1min more OR to do this by hand: rub the butter into the dry mix (takes about 30mins. Press mix into tray. Prick top several times with a fork. Bake for 20mins until the top turns golden. Meanwhile, make crumble. Crumble Ingredients (Optional but tastes great!) 50g plain flour 30g self-raising flour 50g desiccated coconut 50g rolled oats 50g butter, softened and diced into small cubes Crumble Method Combine all ingredients into a bowl, rub the butter into the mix until it looks like a crumble. NB: if it looks pasty or "wet", add 1Tb at a time of plain flour NB: if it looks to "dry", add small cubes of butter at a time. Assembly Method Place cooled apple/rhubarb mixture on top of base. Evenly sprinkle the crumble on top. Bake for a further 30mins until the crumble turns golden. Allow the tart to cool in the pan before serving. |