Name: Bramley Apple Crumble with Devonshire Clotted Cream
Ingredients: 80 g unsalted butter, finely diced; 55 g ground almonds; 185 g unsalted butter; 155 g plain flour; 300 g plain flour; 110 g caster sugar; 300 g Devonshire clotted cream; 225 g icing sugar; 3 medium egg yolks; 50 g unsalted butter; 150 g caster sugar; 6 large Bramleys, peeled, cored and roughly chopped

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

For the Sablé Pastry

185 g unsalted butter
225 g icing sugar
3</

Method

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