Ingredients
- For the pastry
- 120 g softened butter
- 100 g caster sugar
- 2 fresh eggs (about 110g)
- 125 g flour
- For the apple filling
- 4 Pink Lady apples, cut into pieces
- 30 g brown sugar
- 25 g butter
- 1 g cinnamon
- 25 g Calvados (optional)
- For the crumble
- 70 g softened butter
- 55 g caster sugar
- 55 g almond powder
- 75 g flour
- 1 pinch fine salt
Instructions
For the pastry
- Insert the whisk into the bowl, add the butter and sugar then blend for 2 minutes at speed 3. Meanwhile, add the eggs one at a time to the bowl through the hole in the lid and the flour.
- Poach the pastry evenly in a buttered and floured 24 cm diameter tin.
- Clean the bowl.
- Place the apples, butter, sugar and cinnamon in the bowl, mix for 2 sec/speed 4, then cook for 5 mins/100°C/speed 1.
- Pour the filling over the pastry.
- Clean the bowl.
The crumble
- Place the butter, sugar, ground almonds, flour and salt in the bowl, then blend for 10 seconds at speed 6.
- Spread the crumble over the apples.
- Bake at 170°C (fan oven 150°C) for approximately 40 minutes (check doneness by inserting the tip of a small knife into the tart).
- Leave to cool before unmoulding, then dust with icing sugar. Serve warm or cold, as you prefer. Enjoy your meal!
