Name: Blackcurrant & Apple Crumble Tart
Cuisine: Italy
Ingredients: 6 large tart apples, preferably Cox’s or Granny Smiths; 55g/2oz caster sugar; 1 frozen Pâte Sucrée Tart Shell, still in its loose-bottomed pan; 85g/3oz butter; 6tbsp Muscovado sugar; 6tbsp flour; 2tbsp apple brandy (optional); 115g/4oz blackcurrants (fresh or frozen); 3tbsp softened unsalted butter; Vanilla ice-cream, to serve; 6tbsp finely ground blanched almonds

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

An obligatory pudding of English schooldays, apple and blackberry crumble was never one of my favourites and in my mind’s eye I can still see those huge metal tins with their cement-like topping superheated and overcooked fruit forcing through cracks like lava from a volcano. Combine crisp tart eating apples and blackcurrants on an almond-enriched sweet pastry with a crunchy topping and you have something very different.

The inspiration for this recipe co

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Ingredients

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