Ingredients
For
the Pastry
200g Plain
Flour
100g Hard
Butter, grated on a coarse grater
25g Sugar
5-6
tablespoons Milk
For the
Apple filling
Approx. 500g
Bramley Apples
50g Butter
100g Light
Brown Sugar
2
tablespoons Golden Syrup
4
tablespoons Double Cream
For
the Streusal
125g Plain
Flour
100g Light
Brown Sugar
100g Soft
Butter
Half a
teaspoon Cinnamon (optional)
Freshly
grated Nutmeg (optional)
100g Pecans,
roughly chopped
- To make
the pastry case tip the grated butter into the flour and the sugar then
cut through with a knife to distribute (this way there is no need to rub
in). Gradually add the milk whilst
stirring with the knife until it clumps together into a dough. Wrap the ball of dough in
greaseproof paper and chill in the fridge for 20-30 minutes.
- Preheat
the oven to 200C (fan) and thoroughly butter a loose-bottomed flan/tart tin.
- Roll
out the pastry until it is about 5mm thick then carefully transfer to the
tin and gently ease it in, leaving some pastry overhanging the edges to
trim later. Put greaseproof paper
onto the pastry case and fill with ceramic baking beans or dried pulses (I
use lentils or yellow split peas).
Blind bake in the oven for 10 minutes then remove the beans and
paper and return to the oven for a further 10 minutes until golden brown. Trim the edges then set the pastry case
aside until needed. Reduce the oven
temperature to 175C (fan).
- For the
toffee apple filling, melt the butter, light brown sugar and the golden
syrup together in a wide shallow pan and heat until bubbling. Simmer for about 5 minutes then add the
cream. Peel and thickly slice the
apples and put them into the toffee pan, simmer for a few more minutes
then turn off the heat.
- To make
the streusel, tip the flour, light brown sugar, butter, cinnamon and
nutmeg into a bowl then mix vigorously with a wooden spoon until a clumpy
crumble is formed. Add the pecans
to the bowl and stir them through.
- Spoon
the toffee apple mixture into the pastry case, spreading out the apples
evenly then strew the crumbly streusel mixture over the top. Bake for 30 minutes until the streusel
is crunchy and golden with the toffee bubbling around the edges.
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