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.
INGREDIENTS 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 |
DIRECTIONS
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.