This dessert from The Coffee Bean & Tea Leaf in Singapore has a deliciously sweet and crunchy bite – it’s one of the best around.

Serves five.


For the apple filling

120g almond flakes
310g green apples, diced
310g canned apple filling*
120g raisins
5g cinnamon powder

For the crumble

100g unsalted butter
200g flour
40g fine sugar
For the shortcrust pastry
450g butter
150g icing sugar
600g flour
75g ground almonds
75g fine sugar
2 eggs
1 tsp salt
tsp vanilla essence



1 On a baking tray, roast the almond flakes in the oven at 180 deg C for 10min, until light brown. Set aside.

2 In a big bowl, mix the diced apples with the canned apple filling. Add the raisins, roasted almond flakes and cinnamon powder. Mix well and set aside.

3 In a mixing bowl, lightly whisk the butter and icing sugar until smooth and creamy, about 3min.

4 Add in the rest of the ingredients for the shortcrust pastry. Stir with a wooden spoon until mixture becomes an even, doughy texture. Refrigerate for 1 hour.

5 On a clean workspace, roll out the cold dough to 3mm-thick. Line a 5-inch (12.5cm) tart pan with the dough and chill in the fridge for 30min.

6 In a mixing bowl, combine all the ingredients for the crumble.

7 When the tart casing is ready, add in the apple filling and top with the crumble.

8 Bake at 180 deg C for 50min until the crust turns brown. Serve.

*Available at major supermarkets in Singapore.

This article was originally published in Simply Her December 2012.