APPLE PIE CRUMBLE WITH GINGER CREAM

SERVES 8

PEEL apples and dice into roughly 2cm pieces. Place all ingredients for apple filling, except cinnamon powder and butter, into a pot and simmer on a low heat until apples are soft.

STIR in cinnamon powder and butter to finish and mix well.

COMBINE all the ingredients for the crumble together in a bowl. Rub together in your hands to make a fine crumb. Bake at 170°C for 12 minutes, or until golden.

TO ASSEMBLE, cut puff pastry into 10cm-diameter circles and place in a tart shell of similar size. Place baking beans in the centre to stop pastry from rising and bake at 180°C for 15 minutes until golden brown.

FILL pastry shells with apple filling until level and sprinkle crumble mixture on top. Warm completed tart through in the oven for 8 minutes at 160°C.

INFUSE the ginger and vanilla into the cream by boiling all the ingredients, including sugar, together in a pot. Allow to cool completely before whipping.

SERVE with raspberries for a pretty pink garnish.