Apple & Plum Pine Nut Crumble Tart


  • 125g unsalted butter, room temperature
  • 50g caster sugar
  • 1 medium egg, lightly beaten
  • 200g plain flour
  • Pinch of salt

Lightly cream the butter and sugar, then mix in the beaten egg. Sift the flour and salt into the bowl and gently mix to form a dough. Clingfilm and chill for at least 2 hours.

Roll out the pastry on a lightly floured surface, and line a 25cm tart case. Pushing down well into the base, trim of excess, leaving about 1cm over to allow for shrinkage. Chill for 30 minutes.


Preheat the oven to 200*c. Line the tart case with a piece of crumpled baking paper and add baking beans or rice. Bake on a tray for 10-12 minutes, then remove the paper and beans, and return to the oven to cook for a further 5-7 minutes until the pastry is pale gold, crisp and dry. As soon as it comes out of the oven, brush some lightly beaten egg white to help provide a leakproof seal to the pastry. Reduce the oven to 180*c return the case to the oven for 1 minute to seal the egg.

Trim the edges off the tart and remove the excess pastry.

Apple Compote

  • 6 (1½ kg) Bramley apples medium size peeled, cored, roughly diced
  • 6 (1kg) Granny Smith apple, peeled, cored, cut into quarters, then each quarter cut in half
  • 250g frozen mixed berries, defrosted and water gently squeezed out
  • 6 (560g) plums, ripe, cut into quarters, then each quarter cut in half and stone removed
  • 500g caster sugar
  • 1 cinnamon stick
  • 125g butter diced

In a pan melt the butter and place the cinnamon stick, caster sugar and cooking apples

In the pan. Cook over a medium heat, stirring, until all the cooking apples have started to break down. Add the frozen berries and cook until the berries start to break down and the mix has dried out. Add the quarters of Granny Smith apples and stir into the hot mix. Cook with a lid on for 5-20 minutes until the apple quarters are just cooked. Correct the sweetness and leave to cool. 

Crumble Topping

  • 125g soft butter
  • 250g strong flour
  • 95g demerara sugar
  • 2 eggs, beaten
  • 50g pine nuts, lightly toasted and seasoned with sea salt

Using a paddle on the mixer on speed no1 rub the butter, sugar, and flour together until a fine breadcrumb consistency, add the toasted pine nuts then add the eggs until a lumpy mix is formed. Once you add the eggs, do not mix for too long or it will turn into a shortbread mix. The eggs are to be added just so it is chunky. Lay out on baking trays lined with greaseproof paper, bake until light golden in colour. 5-8 minutes. 180*c. Do not bake too long or it will be bitter and burnt.

To Serve

Place the apple and berry mix into a tart case. Top with the crumble. Bake in the oven 180*c for approximately 15 minutes, until hot and lightly coloured. Dust with icing sugar to finish. Serve with crème fraiche, thick cream, custard or ice cream on the side.