Serves 8 – 10
I saw Mary Berry do this as part of the James Martin Saturday Kitchen show last month and was very taken with the lusciousness look of her version (with blackberries and apple). A pastry case together with a sweet, crunchy, nutty crumble topping and filled with the soft, sweet fruit – what a lovely combination for a dreary January day! I will just say that my tart tin is a full 5cms smaller than hers, as well as being shallower, but, as is my way, I kept the ingredients quantities roughly similar to her recipe, hence, whilst Mary’s tart was neat and flat, mine was mountainous and rather rustic-looking! That said, it tastes absolutely gorgeous and definitely fulfils the need for a little indulgent, comfort food – another one of those dishes that gets left on the side for a couple of hours after serving, with a handy spoon available just to check that it’s still ok…..
What you need…
1 x 28cm loose-bottomed, fluted tart tin, 3-4 cms deep, lightly buttered
for the pastry
225g plain flour, plus extra for dusting
125g cold butter, cut into cubes
30g caster sugar
1 large egg, lightly beaten
1 – 2 tablespoons water
for the filling
2 large cooking apples, peeled, cored and cut into small chunks
150g caster sugar
2 tablespoons water
500g plums, stoned and quartered
for the crumble topping
175g plain flour
100g cold butter, cut into cubes
50g rolled oats
100g demerara sugar
50g chopped almonds
What to do…
For the pastry, whizz the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar, egg and water and whizz again until the mixture comes together as a smooth dough.
Turn the dough out onto a lightly floured worktop and roll it out into a circle that’s about 3mm thick and large enough to line the tart tin base and sides. Press the pastry into the base and side of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork and then pop in the fridge for 15 minutes.
Preheat your oven to 200°c / 400°f / gas 6.
Line the chilled pastry case with baking/parchment paper and baking beans, then pop in the oven for 12-15 minutes or until the lip of the pastry is light golden-brown. Remove the baking beans and paper and reduce the oven to 150°c / 300°f / gas 2 and bake for a further 8-10 minutes or until the pastry is a light golden brown all over. Set aside to cool.
Increase the oven temperature back up to 200°c / 400°f / gas 6.
While the pastry is cooking, prepare the filling: place the apples, sugar and water into a medium saucepan and cook over a moderate heat, stirring regularly, for 5 minutes. Cover the pan, and simmer gently for a further 5 minutes. Mix in the plums, pop the lid back on and simmer for a further 5 minutes. Set aside to cool.
Whilst the pastry and filling are cooling, make the crumble topping by popping all the ingredients into your processor (great to use it twice in one recipe without the need for washing up!) Whizz until everything is evenly mixed together and crumb-like.
Drain your cooked fruits through a colander, collecting the juice in a bowl for later. Spoon the fruit into the pastry case. Sprinkle over the crumble topping, covering all the filling and bake the tart for 20 – 25 minutes or until the crumble is crisp and golden brown.
Serve your plum and apple crumble the tart warm, with a little of the reserved fruit juice and some double cream or custard. Simply yummy!
Mary Berry, Absolute Christmas Favourites
Very easy – like Delia, Mary Berry is very precise with her instructions. I’m always a bit nervous about pastry but this was dead easy and absolutely lovely!