Pastry dough
1 ½ cups spelt flour
125g cold butter, diced
1 tbsp rapadura sugar or another
sugar
1 egg yolk (reserve eggwhite for
the crumble)
Couple of pinches of salt
Ice cold water
Fruit filling
3 apple and 3 pears, peeled cored
and 1 cm dice
1 tbsp rapadura or other sugar
1 tsp vanilla extract
1 tsp cinnamon
Optional 1 tbsp calvados
1 tbsp of corn flour
Crumble
½ cup oats
¼ cup of desiccated coconut
1 tbsp rapadura or another sugar
30g cold butter, finely diced
1 egg white
To make the pastry
In a food processor pulse the
flour, salt and sugar, then add egg yolk, pulse again, add a tbsp. of iced
water at a time, pulse until the dough comes together. Take the dough out and
knead a couple of times to get the dough together, wrap up and let it rest in
the fridge for 20 minutes.
When the dough has rested roll
out between 2 pieces of baking paper. Roll out to a circle big enough to cover
to tart tin (about 30 cm diameter) it should be nice and thin about 2-3mm. Take
off the top piece of paper and have your hand underneath and then quickly turn
it over onto your tin. Then peel off the paper and press your dough in. You
should have a little dough leftover that you can use in your crumble topping.
Put back in the fridge to rest for 10 minutes.
Preheat oven to 160 fan forced or
180 c normal. Blind bake for 15 minutes using uncooked rice/chickpeas/blind
baking beads on top of baking paper. When cooked take off the paper and weights
and bake a further 1-2 minutes to dry it out.
For the fruit cook your fruit in
a pot with the rapadura, vanilla, cinnamon and calvados (if using) simmer for
7-10 minutes or until soft. When cooked sprinkle over cornflour while stirring,
this will thicken up the juices in the pot and help stop your filling leaking
too much into the pastry. Add a little more cornflour if your fruit very extra
juicy!
For the crumble mix
Stir together the oats, coconut
and sugar and using your fingers squish through the butter and any leftover
pastry, leave some little chunks. Then stir through your egg white.
Fill your pastry shell with the
cooked fruit and then dot over the crumble mix and bake for 20 minutes at 160 c
fan forced or 180c normal. Serve with ice cream or cream, hot or cold.
