APPLE CRUMBLE TARTLET

SERVES 5-8 PREPARATION: 30 MIN BAKING: 35-45 MIN

PASTRY

120g cake flour, plus a little extra for dusting pinch of salt

170g butter, cubed

1 egg yolk

80ml (¹⁄₃c) ice water FILLING

4 thinly sliced green apples 60ml (4T) brown sugar

5ml (1t) ground cinnamon cream, to serve

Preheat the oven to 180°C and grease 8 tartlet casings.

1 Pastry Using a processor, briefly mix the flour and salt. Add the butter and pulse until the mixture looks like breadcrumbs. Add the yolk and ice water and pulse until the dough just comes together.

2 Divide the dough into 2 equal portions. Transfer one portion to the fridge. 3 Knead the remaining dough and roll out on a floured surface.

4 Cut into circles, using the tartlet casings as a measure for size. Put the dough circles into the tartlet casings.

5 Line with baking paper and put some dried beans into each tartlet. Bake for 4-5 minutes. (This is called blind baking and prebakes the dough.)

6 Filling Toss the apple slices with the sugar and cinnamon. Divide among the prebaked crusts.

7 Remove the dough from the fridge and form it into a rough ball. Grate and distribute the dough shavings on top of each filling so that the tartlets are completely covered.

8 Return to the oven and bake for 30-40 minutes. After 20 minutes, loosely cover the tartlets with foil to prevent overbrowning. Serve with cream.

TIP For blind baking one can use uncooked rice or beans to hold the pastry down so it doesn’t rise.