Apple and Orange Crumble Tart
By Dan Lepard · smh.com.au
1 hr 15 minServes 6
A two-layer tart with a buttery base, spiced apple-orange filling, and a crumbly topping baked until golden.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 200°C / 390°F (180°C / 355°F fan-forced). | ||||||
| prepGrease an 18 cm round springform or removable-base cake tin and line the sides with non-stick paper. | ||||||
| medium oranges | Juice oranges, stir in grated apples | Add diced apples, cook covered until soft, then uncovered 2–3 min, cool | Spoon apple mixture over base | Sprinkle crumble over apple | Bake 200°C / 390°F (180°C / 355°F fan), 50 min until golden | Cool in tin, remove, dust with icing sugar |
| medium dessert apples (Granny Smith), peeled, coarsely grated | ||||||
| medium dessert apples (Granny Smith), peeled, cored, diced | ||||||
| sugar (for the base) | Beat sugar, zest, butter & yolk until light, stir in flour & baking powder | Spread base in tin | ||||
| orange zest (for the base) | ||||||
| butter, softened (for the base) | ||||||
| egg yolk | ||||||
| flour (for the base) | ||||||
| baking powder | ||||||
| sugar (for the crumble) | Rub sugar, butter, zest & flour until crumbly, stir in pine nuts | |||||
| butter, cold, cubed (for the crumble) | ||||||
| orange zest (for the crumble) | ||||||
| pine nuts | ||||||
| Icing sugar for dusting | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free