the Breville Test Kitchen
Freeform Apple, Rhubarb and Crumble Tart
The Bakery Chef™ comes up trumps with this one, taking care of both the tender, buttery pastry as well as the golden crumble topping. Rhubarb and apple are the fruity dynamic duo that take this tart to triumph.
The Bakery Chef™ Hub
1 hr 45 mins total time
30 mins active time
Medium
Serves 6
Ingredients
Measurements:
1¼ cups (185 g) plain flour
⅓ cup (45 g) icing sugar
¼ cup (30 g) almond meal
115 g unsalted butterchopped
1 egg yolk
1 tbsp iced waterapproximately
1 egg whitelightly beaten
2 tbsp Demerara or raw sugar
For the crumble
¼ cup (50 g) firmly packed brown sugar
¼ cup (40 g) blanched almonds
½ tsp ground cinnamon
⅓ cup (25 g) traditional rolled oats- 50 g cold unsalted butter
chopped
For the filling
180 g rhubarbsliced
2 tbsp caster sugar
2 Granny Smith applespeeled, cored, quartered and thinly sliced
Instructions
- 1Preheat the oven to 200°C
- 2Assemble the mixer with the glass bowl and scraper beater. Add the flour, icing sugar, ground almond and butter to the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix until it resembles a sand-like texture.
- 3Add the egg yolk and gradually add the ice water (if needed) until a dough forms.
- 4Take the dough out of the bowl and put it on a clean surface. Shape into a disc. Cover and refrigerate for 30 minutes.
- 5To make the crumble, place the sugar, almonds, cinnamon, oats and butter in a food processor and pulse until the mixture starts to combine. Put aside.
- 6To make the filling, toss the rhubarb in the sugar and set it aside.
- 7Roll the dough between sheets of baking paper to form a 35cm round. Remove the top sheet of paper and transfer (on the paper) to a baking tray. Scatter half of the crumble mixture over the centre of the dough round. Top with the apple and rhubarb mixture. Sprinkle with remaining crumble mix.
- 8Bring the edges of the dough up over the filling, leaving the top open. Brush the dough with the egg white and sprinkle with the demerara sugar.
- 9Bake for 30-45 minutes, or until golden brown.
- 10Serve the tart warm with vanilla pudding or ice cream.