Apple crumble tart with apple mascarpone cream

Method

1. Preheat the oven to 180C/gas 4. Rub the butter, flour and ground almonds together, until the mixture resembles fine breadcrumbs.

2. Add the demerara sugar, lemon zest and pecans and set aside.

3. Peel, core and chop the apples and transfer to a saucepan with 2 tablespoons of water. Add the caster sugar and cook for 15 minutes, until tender.

4. Add the calvados.

5. Transfer the cooked apples to a blender and blitz until smooth.

6. Spoon the apple puree into the base of the tart and scatter over the crumble mixture. Bake for 20-30 minutes, until golden brown.

7. Meanwhile, make the mascarpone cream. Peel core and chop the apples. Place them into a saucepan with the lemon juice and 2 tablespoons of water. Cover with a lid and cook for 10-15 minutes, until soft.

8. Transfer the apples to a blender and blitz until smooth. Set aside to cool.

9. Whisk the mascarpone cheese until smooth and fold in the whipped cream and apple puree. Sweeten with icing sugar if desired.

10. Serve the tart in slices, with a generous dollop of the apple mascarpone on the side.

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Ingredients

For the tart

40g unsalted Butter
60g plain flour
60g ground almonds
50g demerara sugar
1 lemon, zest only
40g pecan nuts, chopped
3 Bramley apples
30g caster sugar
2 tbsp Calvados
1 ready-made pastry tart

For the apple mascarpone

3 Cox’s Orange Pippin Apples
dash lemon juice
25g caster sugar
100g mascarpone cheese
100ml double cream, lightly whipped

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