Gordon's apple & pear crumble tart
Gordon Ramsay's version of this autumn favourite is a little bit smarter, with a layer of delicious frangipane
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 2 hours plus chilling
- To make the pastry, sift the flour, a pinch of salt and the icing sugar into a large bowl. Rub in the butter until it forms breadcrumbs.
- Beat the whole egg with the vanilla seeds and pour through a sieve into a well in the centre of the flour mix. Mix, then knead on a clean surface until the pastry comes together. Cover and chill for two hours.
- To make the frangipane, cream the butter and icing sugar together, slowly mix in the egg, flour and ground almonds. Chill for 2 hours before using.
- Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry to the thickness of a £1 coin (work quickly as it will be soft) and line a 34cm x 11cm oblong or 22cm round tart tin. Bake blind for 15-20 minutes. When the pastry is light brown take out and brush with the egg white. Bake again for 5-10 mins until golden brown.
- Meanwhile, toss the fruit in the spices. Heat a knob of the butter until foaming, then add the fruit and toss for about 30 seconds. Add the soft brown sugar and cook until the fruit is soft, but not broken down. Rub the remaining butter into the flour and stir in the demerara sugar and hazelnuts. Fill the tart with frangipane, then fruit, and top with crumble mix. Bake for 30 minutes or until golden brown.
- Serve with cream or custard.
Per serving
802 kcalories, protein 9.97g, carbohydrate 90.5g, fat 39.5 g, saturated fat 24.5g, fibre 4.4g, salt 0.44 g
Recipe from olive magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12750/
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Ingredients
- 4 Braeburn apples , peeled and diced
- 4 pears , peeled and diced
- a large pinch ground ginger
- a large pinch ground cinnamon
- a large pinch ground nutmeg
- 185g unsalted butter
- 2 tbsp soft brown sugar
- 150g plain flour
- 80g demerara sugar
- 50g hazelnuts , crushed
ALMOND FRANGIPANE
SWEET PASTRY
- 250g plain flour
- 125g icing sugar
- 125g butter , chilled
- 1 egg , plus 1 extra white
- 1 vanilla pod , split and seeds scraped out
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 2 hours plus chillingIngredients
- 4 Braeburn apples , peeled and diced
- 4 pears , peeled and diced
- a large pinch ground ginger
- a large pinch ground cinnamon
- a large pinch ground nutmeg
- 185g unsalted butter
- 2 tbsp soft brown sugar
- 150g plain flour
- 80g demerara sugar
- 50g hazelnuts , crushed
ALMOND FRANGIPANE
SWEET PASTRY
- 250g plain flour
- 125g icing sugar
- 125g butter , chilled
- 1 egg , plus 1 extra white
- 1 vanilla pod , split and seeds scraped out
Per serving
802 kcalories, protein 9.97g, carbohydrate 90.5g, fat 39.5 g, saturated fat 24.5g, fibre 4.4g, salt 0.44 g
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