APPLE CRUMBLE TART
crust:
1 packet tennis biscuits (crushed)
115 gm butter (melted)
combine tennis biscuits and melted butter and mix till biscuits are soggy,
push mixture into dish creating crust
filling:
140 ml castor sugar,
1 tsp cinnamon, mix with castor sugar
450 gm appels {i used granny smith} peeled and core removed
cut appels in half and into thin slices ( i did not cook appels and put them into pie in oven as is, this leaves them with a little crunch – not soft like pie appels )
mix appels and cinnamon sugar mixture and place on top of crust.
add 50 ml raisons on top of mixture
crumble topping:
115 gm butter
140 ml castor sugar
292 ml flour
50 ml crushed almonds
mix all ingredients well with soft butteruntil it crumbly,
evenly place topping on top of pie,
place in oven on 180 deg c for approx 30 min or until brown,
serve hot or cold with vanilla ice cream, custard or my personal favorite fresh cream.
enjoy
RECIPE AND PHOTO: John Gattinger
