Saxelbye Plum & Cinnamon Spice crumble tart
Serve 8 – 10
Sweet pastry ingredients
- 250g unsalted butter
- 175g icing sugar
- 2 medium eggs
- 400g plain flour, plus extra for rolling
- Pinch of salt
Crumble mix ingredients
- 200g plain flour
- 100g butter cold and cubed
- 100g demerara sugar
- 3 apples peeled cored and sliced
- 75g butter cold and cubed
- 340g Saxelby plum and cinnamon
Method for the pastry
Cream together the butter and sugar, gradually add the eggs then add the flour and salt and mix until you have formed a dough, add a little more flour if needed. Wrap the dough in cling film and chill for 30 minuets in the fridge or until firm enough to roll
Preheat the oven to 190C/ 180 fan
Prepare a high spring form base by greasing then adding flour, move the flour around the tin to make sure it’s all covered, tip out the excess flour.
Lightly flour a clean work surface and roll the pastry to about 3mm and into a circle, then transfer into the prepared tin. Blind bake for 15 minuets then remove the baking beans and parchment paper and cook for a further 5 minuets or until cooked. Once cooked remove and allow to cool
Peel core and cut the apples into thick slices then heat 50g butter into a pan and cook the slices until slightly soft, this is best to be done in batches, making sure each slide is cooked repeat until all the slices have been cooked, add more butter if needed to each batch.
Preheat the oven to 170C/ 160 fan
Make the crumble topping by combining the flour, butter and sugar and using your fingertips to form breadcrumbs.
Get the pastry case and put the jam in the bottom making sure its even, then add the apple making sure its covering the jam, then add the crumble topping making sure its covering the layer of apple. Bake in the oven for 35 to 50 minuets or until golden brown.
Serve with custard, cream or ice cream