Apple and Date Seedy Crumble Tart
A perfect combination of crisp buttery pastry, rich lemon-infused fruity filling and a crunchy seedy crumble. Serve warm with custard, cream or ice cream and the Whisky Caramel Sauce (see recipe page 94).
PASTRY
1½ cups plain flour
¼ teaspoon sea salt
½ cup icing sugar
110 grams butter, chopped
1 large egg yolk
3 tablespoons cold water
FILLING
6 large apples, peeled, cored and each cut into 8 wedges (I used Braeburn)
1 tablespoon butter
2 tablespoons caster sugar
10 fresh dates, pitted and roughly chopped
⅓ cup roughly chopped crystallised ginger
½ cup water finely grated zest and juice 1 large lemon
CRUMBLE
½ cup plain flour
⅓ cup rolled oats
⅓ cup brown sugar
¼ cup each sunflower seeds and desiccated coconut
2 tablespoons white sesame seeds
1 teaspoon each ground ginger, cardamom, cinnamon and nutmeg
½ teaspoon sea salt
100 grams butter, melted
EQUIPMENT: Grease a 28cm loose-based tart tin.
PASTRY: Put the flour, salt, icing sugar and butter in a food processor and pulse to coarse crumbs. Combine the egg yolk and water and add, pulsing again until the dough just starts to come together.
Tip onto a large piece of plastic wrap and bring the dough together to form a flat disc. Wrap
