Monday, July 21, 2014

Party Cakes #5 - The Buttered Cat's Apple Crumble Tart


This is absolutely my favourite apple crumble tart, I call it the Buttered Cat's Apple Crumble Tart. Why? Because this recipe came from a friend of my sister, whose bakery is called The Buttered Cat. I have made this apple crumble tart 2 times in the past which I blogged about HERE but I have forgotten to document the recipe. This is my 3rd time making this tart, I made this tart together with 7 other cakes/tarts for last weekend's party and I MUST document it otherwise I am gonna forget the exact measurements for a 9-inch pie tin and then I have to crank my brain and do the math again. :)


This apple crumble tart may seem daunting, but if you follow the intructions carefully and if you do the apple filling 1 day in advance, you will find that it is actually not that difficult at all. It is perhaps a little tedious to prepare the apple filling, the pie crust and the streusel all by yourself, it may take you the whole afternoon if you do everything at one go, but I assure you that it is technically not difficult and when you get everything correctly done, you will feel a great sense of satisfaction, especially if the apple crumble tart turns out to be as good or even better than those served at cafes.


The original recipe was for 2 tarts, a 9-inch and a 6-inch, but I have adapted the quantities to suit a 9-inch tart only. Recipe adapted from the Buttered Cat's Apple Crumble Tar

Ingredients for Apple Fillings
7 apples about 800g, 175g sugar, 35g butter, 3/4 tbsp lemon juice (optional)


Ingredients for Pie Crust
140g plain flour, 70g butter (cold from fridge), 7g sugar, pinch of salt, 3/4 egg


Ingredients for Streusel
140g plain flour, 140g butter (cold from fridge) 


Method
1) To prepare the apple filling, peel and core the apples and cut them into small cubes. Then cook the cubed apples with the other ingredients, bring to boil, turn down the fire till the apples caramelise. You may prepare the apple filling a day in advance, cover it with clingwrap and store it in the fridge (Do not add water as the apples should be juicey and should emit moisture as you cook them. If you find that the apples emit too much juice, remove some of the juice so that the apples can brown faster.)




2) To prepare the crust, cut the butter into small cubes, the butter must be COLD from the fridge. Mix flour and butter by hand,  till soft and fluffy, then add the egg and consolidate the mixture into a ball of dough. Wrap the dough in clingwrap and place the dough in the fridge for at least 30 min to harden.


3) To prepare the streusel or crumble topping, cut the butter into small cubes, the butter must be COLD from the fridge. You may rub in with your (cold) fingers, or use a knife to cut the butter through the flour, or use a food blender or cake-mixer to pulse the butter and flour, until it resembles bread crumbs.



ASSEMBLY

4) After 30 min, remove the dough from the fridge, flour the work surface generously, and roll out the dough evenly with a rolling pin until it is slightly bigger than a 9-inch pie tin. Grease and flour the base and sides of the pie tin then place the dough inside and use your fingers to press down and mould it into shape. Use a fork to prick holes all over the dough, then use a pastry brush to brush some egg white over the dough to prevent it from getting soggy.

5) Spoon the apple filling over the dough and use the back of a spoon to spread and level the apple filling.

6) Bake at 170C for 35 to 40 min. I baked mine at 170C for 40 min + extra 5 min for browning.



Notes:
- The almount of dough is just nice, so there is no margin for mistakes. Suggest increasing to 160g flour, 80g butter, 8g sugar, pinch of salt, 0.8 egg.
- The amount of streusel is far too much, and there is still a lot leftover, suggest reducing to 120g butter + 120g flour. 


Did not manage to snap a picture of the cross-section this time, but here is a picture I took from March 2013.



4 comments:

  1. Hi Bee,
    This looks soooo good!

    ReplyDelete
  2. Looks beautiful, with the streusel on top. The filling in the last picture caught my eye - look so delicious. Great with a scoop of ice cream. Thanks for sharing. Bookmarking this.

    ReplyDelete
  3. LY and Veronica,
    Thank you for your kind words. Do try this out, and let me know how it goes. :)

    ReplyDelete

Hi,
Thank you for dropping by my blog and taking the time to comment. All feedback and comments are greatly appreciated. Please leave your name (real or nick) if you would like me to answer a recipe question, otherwise all. anonymous questions and comments will be strictly ignored. Anonymity is one of my pet peeves. And any spam or links to adverts will be deleted. Thank you and have a nice day!

Print Button

LinkWithin

Related Posts with Thumbnails