Apple Crumble Tart Pastry
- 150 g plain flour plus extra for dusting (US = 1 Cup and 1 tbsp)
- pinch of fine salt
- 50 g icing sugar (confectioners sugar) (6½ tbsp)
- 75 g unsalted butter cold and cubed (US = ½ cup or 1 stick) plus a little extra softened to grease your tartlet tin
- 1 egg yolk (US = 1 extra large egg yolk)
- 2½ tablespoon milk chilled
- ½ teaspoon vanilla extract
Apple and Sultana Filling
- 15g unsalted butter (knob of butter)
- 220 g Bramley cooking apples (1 large Bramley cooking apple)
- 60 g sultanas (US = ⅓ Cup)
- 2½ tablespoon dark muscovado sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 tablespoon maple syrup
Apple Crumble Topping
- 70 g plain flour (all-purpose flour) (US = ¼ Cup)
- 40 g demerara sugar (3½ tbsp)
- 40 g unsalted butter (3 tbsp)
- 30 g rolled oats (or porridge oats)
- 2 tablespoon flaked almonds