250 g plain flour
125 g salted butter
80 g caster sugar
1 tbsp milk, cold
1 kg granny smith apples, peeled
and cut into 1.5 cm chunks
(approximately 6 large apples)
2 tbsp lemon juice
80 g caster sugar
2 tbsp custard powder
120 g plain flour
70 g oats
70 g desiccated coconut
80 g brown sugar
100 g butter, softened
2 tbsp golden syrup
Vanilla crème anglaise
100 g caster sugar
1 tsp vanilla bean paste
350 ml thickened cream
200 ml full cream milk
- In a food processor, combine the flour, sugar and butter and pulse until the mixture forms a crumb.
- Add the egg and continue to mix while adding enough milk to form the dough into a ball.
- Transfer the dough onto a floured surface and lightly knead until smooth. Form into a flat disc and wrap in cling wrap. Refrigerate for 20 minutes to rest.
- Peel and dice the apples and toss in the lemon juice to prevent browning. Set aside until the pastry has rested.
- Combine the dry ingredients for the crumble in a bowl. Rub in the butter until the mixture forms a large crumb.
- Add the golden syrup and mix to combine.
- Combine the eggs, sugar and vanilla bean paste in a bowl. Whisk in the cream and milk. Strain into sterilized jars and secure the lids. Place onto the wire rack and Steam at 80°C for 1 hour.
- Grease a 25cm tart tin and dust with flour. Preheat the oven on Intensive Bake at 160°C with a wire rack on shelf position 1.
- Roll the pastry on a floured surface into a large disk 5mm thick. Line the tart tin with the pastry, pressing pastry into the corners and sides of the tin.
- Combine the sugar and custard powder and mix into the apples until well combined.
- Pour the apples into the pastry-lined tin. Top with the crumble mixture.
- Place the tart on shelf position 1 and bake for 45-50 minutes.
- Remove from the oven and allow to cool in the tin for 15 minutes before serving in warm bowls with vanilla crème anglaise.
Hints and tips
- The size of the cut apple will affect the texture of the cooked tart. For a softer texture, toss the apples in the sugar and custard powder and cook on induction setting 5 with the lid on for 6-8 minutes. Cool before assembling the tart.
- Crème anglaise can also be made on the induction cooktop if you don’t have a steam oven. Strain the custard into a saucepan and heat on medium heat, induction setting 5. Stir continuously until the mixture thickens enough to coat the back of a spoon. This may take up to 10 minutes.