Apple Crumble Tart


Units %
Sweet Paste
Margarine New Mrs. J 391g 0
Fat Mandy's 391g 0
Icing Sugar 391g 0
Egg 78g 0
Pastarom Vanilla 8g 0
Cake Flour 1172g 0
Sweet Paste total 0
Pie Apple 2723g 0
Bakers Mix 385g 0
White Sugar 385g 0
Cinnamon 10g 0
Quickjel 97g
Filling total 0
Crumble Mix
Cake Flour 600g 0
White Sugar 600g 0
Margarine New Mrs. J 600g 0
Crumble Mix total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges. Par bake for 8 minutes at 180 °C.

  1. For the filling first mix by hand the sugar and quickjel then add cinnamon, bakers mix and pie apple. N.B. Leftover filling can be placed in fridge if sealed properly.
  2. Place ± 400g of filling into par baked tart base.

Crumble Mix
  1. Mix the sugar and flour together, rub in the flour until crumbs form.
  2. Sprinkle ± 200g of crumble mix onto each tart.
  3. Bake at 210° C for ± 25 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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