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Apple Crumble Tart


Sweet Shortcrust Pastry
250g plain flour
125g icing sugar
¼ tsp salt
180g Lewis Road Creamery butter
¼ cup iced water

4 large apples, peeled and thinly sliced
110g Lewis Road Creamery butter
3 tbsp plain flour
2 tbsp water
1 tbsp lemon juice
½ cup brown sugar, tightly packed
½ cup muscavado sugar
1 tsp ground cinnamon
½ tsp mixed spice

Crumble Mix
½ cup plain flour
½ cup brown sugar
½ cup whole oats
80g Lewis Road Creamery butter


  • 1

    Into the bowl of a food processor, put the flour, icing sugar, salt and butter and pulse until it resembles breadcrumbs.

  • 2

    Gradually add the water, a little initially until it starts to come together. You may not need to use all the water.

  • 3

    Tip the mixture onto a floured work surface and form a disc then wrap in plastic wrap and chill for 30 minutes.

  • 4

    Preheat the oven to 180°C.

  • 5

    Grease and line a 23cm pie dish.

  • 6

    On a lightly floured surface, roll out the pastry to ¼ inch thick and gently line the pie tin.

  • 7

    Trim the excess pastry around the edges and prick the bottom of the pastry with a fork.

  • 8

    Put it back in the refrigerator to rest for another 30 minutes.

  • 9

    In the meantime, prepare the fruit and set aside.

  • 10

    In a heavy based saucepan and over a medium heat, add the butter until melted.

  • 11

    Add the flour and mix to form a paste then cook for 1 minute.

  • 12

    Add the water, lemon juice, brown sugar, muscavado sugar, cinnamon and mixed spice and cook on a gentle heat until the sugar dissolves.

  • 13

    Set aside.

  • 14

    To assemble, take the chilled pastry shell and fill with the sliced apples.

  • 15

    Gently pour over the caramel mix then top with the crumble mix until covered.

  • 16

    Bake for 50 to 60 minutes or until golden brown.

  • 17

    Let the pie rest in the tin for 5 minutes before serving.