This recipe does take some time to make (although much of that is allowing the pastry to rest and caramel to cool) and is signficantly more work than a straight forward crumble. However, all the individual elements will freeze so it might be worth making more than you need and storing the component parts for this or other things in the future.
| Ingredients Sweet Pastry 350 g Plain Flour 125 g Butter 125 g Caster Sugar 2 eggs and one yolk 1 egg beaten with a pinch of salt Caramel 150 g Caster Sugar 150 g Double Cream 75 g Butter Fruit 2 Large Cooking Apples 25 g Butter 2 tbsp Icing Sugar 225 g Blackberries Crumble 150 g Flour 75 g Butter 75 g Demerera Sugar |
Method Sweet Pastry Make the sweet pastry by rubbing in the butter to the flour until it looks like breadcrumbs. Mix in the caster sugar and then add the egg and bring it all together, working it just enough to produce a smooth, pliable dough. Wrap the dough in cling film and rest in the fridge for at least 30 minutes. Roll out the dough and use to line a flan ring. Ensure the pastry is pressed into the bottom of the ring but leave some of the excess pastry hanging over the edges of the ring to allow for any shrinkage when the pastry is cooked. (There will be a lot of excess pastry but what isn't used can be stored in the freezer wrapped in greaseproof paper and put in a freezer bag). Put the lined pastry ring back into the fridge and leave to rest for a further 30 minutes. Line the pastry with greaseproof paper and baking beans (or rice) and place in a preheated oven at 200 C for 15 minutes. Remove the baking beans and greaseproof paper and brush the pastry with egg/salt mixture. Return the pastry case to the oven for a further 5 minutes before removing it and allowing it to cool. Caramel Whilst the pastry is resting make the caramel. Heat the sugar over a medium heat until it begins to melt. Shake the pan occasionally to ensure the sugar melts evenly. When the sugar has melted boil it until it turns a caramel colour. Remove from the heat and stir in the cream. If the caramel clumps together put the pan back over a medium heat and whisk or stir rapidly until the cream is incorporated and caramel sauce has formed. Take off the heat and stir in the butter. Allow to cool. Fruit Peel and core the apples and cut into medium slices. Melt the butter in a large pan and fry the apples until they are soft but still holding their shape. Add the icing sugar and allow to caramelise a little. Be careful with the amount of sugar. The exact amount you need will depend on the sourness of the apples. You don't want the apples to be sweet (that will come from the caramel, pastry and crumble) you just want to take the edge off the sourness. Crumble Make the crumble by rubbing the butter into the flour and adding the sugar. Assemble Neaten up the pastry case by slicing off the excess pastry from the ring. Make sure that you are able to remove the ring by lifting it over the pastry case. Keeping the pastry case within the ring and on a baking sheet spread over the caramel. Lay the the apple slices ontop of the caramel and then sprinkle over the blackberries. Finally top with the crumble. Cook Cook at 180 C for about 30 minutes until the crumble is cooked through and the fruit juice is beginning to bubble through the top. Allow to cool before removing the ring and serving with cream. |
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