Ingredients
- 225 g / 1¼ cups Supreme Cake Wheat Flour
- 50 g / ⅔ cup Selati Icing sugar
- Pinch of salt
- 250 g Butter, cubed and room temperature
- 1 Egg yolk
- 250 ml Cold water
- 1 kg Granny Smith apples, peeled and roughly cubed
- 100 ml Lemon juice
- ¼ cup Selati Castor sugar
- ¼ cup Brown sugar
- 45 ml Supreme Cake Wheat Flour
- 5 ml / 1 teaspoon Ground cinnamon
- 5 ml / 1 teaspoon Ground cloves
- 5 ml / 1 teaspoon Ground nutmeg
- 5 ml / 1 teaspoon Ground ginger
- 5 ml / 1 teaspoon Ground cardamom
- 50 g Butter, cubed
- 1 Egg for egg wash
Cooking Instructions
- Sift Supreme flour, Selati sugar and salt into a large mixing bowl.
- Using your fingertips, rub the butter into the flour.
- Make a hole in the centre of the flour and mix in the egg yolk.
- Slowly add as much of the water as needed to form a slightly wet, elastic dough.
- Divide the pastry into two, cover with clingfilm and place in the fridge for ten minutes.
- Place the pastry rounds onto a floured surface and roll out to 1 cm thick.
- Line a well-greased 25 cm tart tin with the pastry.
- Line with foil and top with baking beans. Place into a pre-heated oven of 180°C to bake blind* for 12-15 minutes, until pastry has set and is starting to brown slightly.
- Take out of the oven and remove the baking beans. Return to the oven for another 5 minutes.
- While waiting for the pastry to cook, toss peeled apples in lemon juice. Add the sugars, flour and ground spices.
- Fill the tart case with the apple mixture and grate the remaining half pastry over the top of the crumble. It may grate more easily if it is frozen.
- Brush with egg wash and return to the oven to brown the top of the crumble and cook the apples through (around 30 minutes).
*BAKING BLIND: This is done to prevent a soggy crust. The pastry is lined with baking paper and filled with dried beans or rice and then baked prior to filling.