Apple & Blackberry Crumble Tart
- 400g pack Carême Gluten Free sweet vanilla bean shortcrust pastry
gluten free flour, for dusting
- 6 granny smith apples, peeled & cored
- 250g blackberries
- 2 teaspoons finely grated lemon zest
- ½ teaspoon mixed spice
- ¼ cup brown sugar
- ¼ cup cornflour*
- 100g pastry offcuts
- 2 tablespoons brown sugar
- ¼ cup shredded coconut
- ¼ cup quinoa oats (optional)
- ¼ cup chopped nuts
*Make sure cornflour is wheat free
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Step 1 - click here to display
Preheat oven to 180°C (160°C fan-forced), lightly grease a 22cm deep round tart tin with removable base and line with baking paper.
Dust your work surface, pastry and rolling pin in a gluten free flour of your choice (a GF flour blend from a supermarket will suffice). You may need to use additional dusting flour during rolling to prevent sticking.
Cut the log of pastry in half, working with one piece at a time push down on the log using the palm of your hand and form the dough into a round ball.
Roll the pastry forward then backward then pick the dough up and turn it a quarter turn and repeat rolling, working in this manner you are continually moving the pastry around and occasionally turning it over, if it becomes slightly sticky add more dusting flour.
Warning: If you leave the pastry in the same spot when rolling it will eventually stick to the bench, if this happens gather the pastry up, pop it back in the plastic sheet and place it in the fridge to cool. Now watch the video on our website called ‘rolling gluten free’, then re-dust your work surface, rolling pin and pastry and roll using our method above and as demonstrated in the video.
Step 2 - click here to display
To blind bake the pastry case roll the pastry up onto the rolling pin and gently unroll over the tart tin, if it cracks simply push the pastry back together. Line the pastry with baking paper and fill the tart with baking weights or a dried pulse (eg. chickpeas), to help support the sides during baking.
Place tart tin on a baking tray in preheated oven, bake for 20 minutes. Remove tart tin from oven, check pastry is lightly golden before carefully scooping out the baking weights and remove baking paper. Return tart tin to oven and cook for a further 10 minutes or until the base has cooked through. Remove tart from oven and set to one side.
Step 3 - click here to display
For the crumble, place the flour, sugar, coconut, nuts and butter together in a small mixing bowl, rubbing the mixture together until the mixture resembles coarse breadcrumbs.
Step 4 - click here to display
Meanwhile, cut apple into 1cm cubes and place in a medium sized mixing bowl. Add, blackberries, zest, mixed spice, sugar and cornflour and gently toss together, until well combined.
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Spoon fruit into the prepared pastry case, top with crumble, bake for up to 1 hour or until apple is cooked and crumble is golden.
Serve tart with a dollop of Jersey cream