Blackcurrant & Apple Crumble Tart


Preparation info

    • Difficulty


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 comes from the kitchen of French master chef Joël Robuchon, very much a three-star incarnation. From a cook’s point of view this recipe also scores by eliminating blind baking - always a tedious business - and uses frozen blackcurrants, one of the few fruits not to suffer from this treatment Robuchon’s pâtissier, Philippe Gobet used Golden Delicious. I have never understood the French love for these over-sweet apples - which I find insipid - and I prefer to use Cox’s, but Granny Smiths would also work well.