Bramley Apple Crumble with Devonshire Clotted Cream

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

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For the Sablé Pastry

  • 185 g unsalted butter
  • 225 g icing sugar
  • 3</


First make the sablé pastry. In a food processor, mixer or by hand, cream the butter and icing sugar together until smooth. Add the egg yolks, mix well, then fold in the flour. Press the dough into a ball and refrigerate it for a couple of hours.

To assemble, grease a 25-cm tart tin or 8 individual ones. Roll the sablé pastry on a floured table to 5 mm thick. Line the tin(s) with the pa