This dessert from The Coffee Bean & Tea Leaf in Singapore has a deliciously sweet and crunchy bite – it’s one of the best around.
For the apple filling
120g almond flakes
310g green apples, diced
310g canned apple filling*
5g cinnamon powder
For the crumble
100g unsalted butter
40g fine sugar
|For the shortcrust pastry |
150g icing sugar
75g ground almonds
75g fine sugar
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.