Apple Crumble Tart

1. 1

   Roll out the pastry to a thickness of about 5mm/ 1/4in.

2. 2

   Line a 25cm/10in tart tin with the pastry and bake blind.

3. 3

   Meanwhile, peel and core the apples, slicing the dissolving cookers and chopping the hard eaters into neat 1cm/ 1/2in dice.

4. 4

   Put both kinds together into a saucepan with the lemon juice and 110g/4oz of the sugar.

5. 5

   Heat very gently until the juices begin to run.

6. 6

   Cook the fruit, stirring occasionally at a very gentle simmer for 10-15 minutes, until you have a juicy compote of puree Bramleys (or similar) with tender pieces of Cox (or similar).

7. 7

   To make the crumble: preheat the oven to 200C/400F/Gas 6.

8. 8

   Sift the flour into a bowl and rub in the butter until you have fine crumbs, then toss with the hazelnuts and sugar.

9. 9

   Spread the fruit into the cooked pastry case and sprinkle over the crumble in an even layer.

10. 10

    Bake in a preheated fairly hot oven for about 30 minutes, until the crumble top is nicely browned.

11. 11

    Serve the pie warm with vanilla ice cream or cream.

* Per serving · 4 servings · Values may vary.

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