Ingredients
Serves 6–8
pastry
filling
crumble topping
TO SERVE (optional)
Method
- Preheat the oven to 180°C.
- Place all the pastry ingredients, except the iced water, into a food processor and pulse briefly until a breadcrumb-like texture forms. Add the iced water slowly (you may not need it all), while pulsing, until the dough comes together.
- Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough out into a round sheet, about 3 mm thick.
- Lay the pastry in a tart tin, pressing it firmly into the base and up the walls of the tin. Remove any excess pastry from around the sides. Place a sheet of baking paper into the pastry shell and weigh it down with baking beads.
- Bake in the oven for 45 minutes. When done, remove the beads and paper, and allow to cool. Leave the oven on.
- To make the filling, add the diced apples, water, and sugar to a saucepan and bring to a boil. Let it simmer until the apples are soft enough for a skewer to pierce.
- Combine the cornflour and water, then add this to the apples stir through immediately. Keep stirring until the mixture gets very thick. Remove from the heat and set aside.
- To make the crumble topping, use your fingertips to rub the butter into the flour and sugar in a mixing bowl. Once crumbly, season with salt to taste, and set aside.
- Place the apple filling into the pastry shell and level it out. Top with the crumble mixture and then bake for 25 minutes at 180°C, until golden on top.
- Remove from the oven and allow to cool completely, so the filling sets. Serve with vegan cream, ice cream, custard, or coconut yoghurt – your choice!
TIP: We used coconut Nuttelex.
