APPLE CRUMBLE TART
Crust:
1 packet tennis biscuits (crushed)
115 g 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 teaspoon cinnamon, mix with castor sugar
450 g apples {I used granny smith} peeled and core removed
Cut apples in half and into thin slices ( I did not cook apples and put them into pie in oven as is, this leaves them with a little crunch – not soft like pie apples )
Mix apples and cinnamon sugar mixture and place on top of crust.
Add 50 ml raisons on top of mixture
Crumble topping:
115 g butter
140 ml castor sugar
292 ml cake flour
50 ml crushed almonds
Mix all ingredients well with soft butter until it crumbly.
Evenly place topping on top of pie.
Place in oven on 180ºC 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
