Crumble Apple and Rhubarb Tart
Ingredients
- 1 apple sliced
- 2 sticks rhubarb sliced
- 2 tbsp. brown sugar
- 50 g butter
- ½ lemon juice
- 1 sweet pastry sheet rolled
- 1 egg wash made with 1 egg yolk and 1 tbsp. milk
- 50 g plain flour
- 50 g caster sugar
- 50 g butter softened
- 50 g porridge oats
- 1 tsp baking powder
Method
- Preheat the oven to 165˚C.
- In a sauté pan, over medium heat, melt the brown sugar with 50g butter and add the rhubarb, and apple and lemon juice. Simmer for 5 minutes until the apple are cooked through and the rhubarb has started to breakdown.
- In the meantime, line a tart tin with the sweet pastry. Keep refrigerated until needed.
- Next, in a bowl, Sift the flour with the caster sugar, 50g of butter, porridge and baking powder. Combine together until the mixture resembles crumbles.
- Add the apple and rhubarb mixture in the cooled pastry base and brush the edges with egg wash. Sprinkle the crumble over to cover the tart.
- Carefully place in the oven and cook for 40-45 minutes until the pastry is cooked through.
- Remove from oven and leave aside for 10-15 minutes for the tart to settle.
- serve warm or at room temperature with some extra whipped cream.
- Apple and Rhubarb crumble Tart
