Pastry chef Cheryl Koh, who helms Tarte by Cheryl Koh, shares with us a quick and easy dessert that is guaranteed to impress your guests.
“The apple crumble is a traditional tart. As the year end is apple season, we get a lot of nice cooking apples suitable for making desserts. We use the varieties “Reine des reinettes”, “Canada Gris” and also the Granny Smith green apple. The cinnamon and brown sugar crumble on top complements the tart apple and gives a warm flavour and feeling to this festive tart. The pate brisée tart base dough holds well with baked fruit.” – Cheryl Koh
INGREDIENTS
Tart Dough
100g flour
50g soft butter
2g salt
5g sugar
20g water
20g egg
Method: Place butter and flour into bowl and mix well
Add salt, sugar water and eggs to mixture
Mix until evenly combined
Cover dough with a plastic wrap and refrigerate for at least an hour before rolling out.
ALMOND CREAM
60g soft butter
60g sugar
1 whole egg
2g vanilla essence
10g plain flour
60g almond powder
Method: Place butter and sugar into bowl and cream until mixture becomes pale and airy
Mix in egg and vanilla essence until evenly combined
Fold in almond powder and flour
Apple Filling
2 whole apples (peeled)
3g lemon juice
Sugar to taste
Method: Slice the apples as desired and toss with sugar and lemon
CRUMBLE
40g flour
20g sugar
20g almond powder
1.6g cinammon powder
30g soft butter
Method: Place all ingredients into bowl and mix well
ASSEMBLY
1. Preheat oven to 160 degrees celcius
2. Line tart mould with dough
3. Fill 1/3 of the tart shell with a layer of almond cream
4. Place tart in oven and bake for 30mins
5. Remove tart from oven and place sliced apples over almond cream
6. Add crumble on top of sliced apples
7. Place tart in oven to bake for approximately 30 mins, or until golden brown
8. Remove tart from oven and allow it to cool before serving.
