Learn how to make a simple and tasty apple crumble tart, paired with a sweet, rich brandy cream.
Preheat oven to 180C.
For the Sweet Shortcrust Pastry, place the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
Add the egg yolk and 40ml water to the food processor and pulse until a soft dough comes together.
Press into a disc and wrap in cling film. Chill in the freezer for 10 minutes.
Roll out the pastry on a lightly floured surface until 3mm thick.
Line six 10cm fluted tart tins with the dough. Lightly prick the bases with a fork then place into the freezer for 5 minutes.
Remove from the freezer and cover each tart shell with baking paper and fill with baking beads. Blind bake for 15 minutes then remove paper and baking beads and bake for a further 10-15 minutes until golden and crisp. Remove from the oven. Allow to cool slightly in the tart case then place onto a wire rack to cool completely.
For the Apple Filling, place the cream into a small saucepan and warm over low heat. Remove from the heat.
Place the sugar into a deep fry pan and place over a medium heat. Allow to melt, swirling the pan occasionally until the sugar has dissolved and is dark amber in colour. Remove from the heat.
Whisk in the butter and warm cream and when incorporated, add the brandy, orange, cinnamon, ginger and vanilla. Whisk until smooth.
Add the diced apples and cook over medium heat until the apples are soft but holding their shape, about 10-15 minutes. Discard the orange rind. Remove the pan from the heat and set aside.
For the Brandy Cream, place 100ml brandy into a small saucepan over low heat. Allow to simmer until reduced to 2 tablespoons. Remove from the heat. Transfer the brandy to a bowl and cool in the freezer.
Once cold, add the remaining tablespoon brandy, mascarpone, icing sugar and vanilla and mix together until smooth. Cover and set aside in the fridge.
For the Crumble Topping, place ingredients into the bowl of a food processor and pulse until mixture comes together in a crumble.
Spread over a baking tray and bake until lightly golden and crunchy, about 15-20 minutes, stirring regularly.
Remove from the oven and set aside to cool.
To serve, divide the apples along with a little caramel between the pastry cases. Top with a generous amount of Crumple Topping. Serve with a quenelle of Brandy Cream.