Apple Crumble Tarts and Caravan Travel
During Easter and on some long weekends, my parents towed the caravan to Kiama. The south coast of New South Wales in Australia, is a cool and rainy place in March and April . In the confined space of the caravan my three sisters and I tended to get on each others nerves. There was a bit of pulling hair and a lot of pushing! I remember the dampness and the condensation on small caravan windows, and the sound of the waves hitting a deserted and soggy beach.
The car must have seemed the only respite for them, although 4 children in the back of a car hardly encourages peace. Pinching and elbowing were common. A very homely bakery at Warilla Mall often proved a relief for them……..our mouths were stuffed and hands occupied.
Even now , so many years after growing up, I can remember what each person in my family liked. My Mother always loved cream buns, my older sister a vanilla slice the middle sister a neenish tart and the youngest, a sausage roll, Dad always had things we considered to be disgusting like rum balls or marzipan. My weakness was Apple Tarts, and still is, I always feel like Apple Tarts. The specimens sold at Warrilla Mall were the sort that had pale anaemic pastry on the bottom and apples that were diced, but I was yet to try any thing more upmarket.
This excursion always concluded in K-Mart where we tried our hardest to talk one of our parents into buying us anything….. which never happened
Last week when I was at Brasserie Bread , and was inspired by their little apple crumble tarts, the up market version of my childhood visits to Warrilla Mall.
There was never a question that I would cook some of my own.
I was asked to make morning tea for a sales meeting , so this is what they got. My Apple Crumble Tarts, inspired by Brasserie Bread.
Fresh tangy apple and crunchy shortbread crumbs , Yum.
- 180 gram butter softened
- 40 gram icing sugar pure, sifted
- 2 whole egg yolks large
- 350 gram plain flour
- 50 gram almond meal
- 25 ml water approx 1 Tblsp
- 120 gram brown sugar
- 120 gram butter diced
- 160 gram flour
- 3 whole apples medium tart, peeled, diced
- 40 ml water 2 Tablespoons
- 1 teaspoon lemon Juice
- 40 gram caster sugar granulated, or to taste
- 1/2 teaspoon vanilla or a vanilla bean
- Oven 180 C/ 350 F
- Prepare the apples by tipping into a saucepan with the sugar, water,vanilla and juice. Simmer on very low with the lid on until the apples are soft enough to mash with a fork. Taste, for sweetness (add sugar) or tartness (add lemon juice).Pour into a container and refrigerate to cool.
To make the pastry.
- Beat the butter and icing sugar (powdered sugar) in a mixer till light and creamy
- Add the yolks and beat in.
- Stop the mixer and add the flour, almond meal. Only add just 1/2 of the water if necessary. It will only need the extra water if the mixture is dry and crumbly.
- Mix on very low, until just combined. ( Only If the mixture looks quite dry add the remaining water). Pour on to a bench and push together. The dough should be soft and pliable but not too wet. Flatten into a disc, wrap in plastic and refrigerate.
- Once firm and chilled, roll out to fit 6-8 individual tart cases or 1x 23 cm case. Put back into the fridge to Cool again. 20 minutes.
- Blind bake the pastry filled with pie weights or beans. Approx 15 min. Remove the paper and beans and bake till golden, approximately 10 minutes .
For the crumble.
- Put all the ingredients in the food processor and blitz until just starting to combine. A dry mixture will produce a very dry crumble, so make sure it is buttery and sticking together in clumps.
- Spread the apple into the bottom of the tart case, cover with crumble and pop back into the oven and cook until lightly brown
Brasserie Bread 1737 Botany Rd