- LK Bonabi
Tart Tatin Crumble!
Updated: Jun 15, 2020

I've always loved apple crumble, my first memories of apple crumble was making it during home economics class at school. We had an old cooking apple tree in the back garden and once I'd got the hang of making it at school, then there was no looking back... My daughter however, loves apple pie! Who to please?!
So that's when I got the bright idea of Tart Tatin Crumble, you have the apples, the pastry and the crumble with hints of cinnamon and cardamom to marry in the flavours of Persia. Everyone's happy :)
Ingredients
For the apple base
1/2 cup golden granulated sugar
1/3 cup margarine / butter
1/4 tsp ground cardamom
3 peeled and cut apples
For the pastry
175g plain flour
25g caster sugar
100g margarine / butter
1 large egg
For the crumble
1/2 tsp cinnamon
1/2 tsp cardamom
1 1/2 cup plain flour
1/4 cup caster sugar
1/4 cup brown granulated sugar
1 1/2 tbsp margarine / butter
Method
Step 1
For the apple base
On a medium heat melt the butter and sugar in a frying pan (my pan had steal handles so I could place it in the over later to bake the pastry)
Once the sugar and butter have melted keep on medium heat for 10 minutes
Peel the apples and chop into half moons
Place the apples neatly in the pan taking care not to burn yourself
Keep on medium heat for 10 mins and then remove
Step 2
For the pastry
In a pan melt the margarine / butter over low heat
Add the sugar and wait until it dissolves
Mix into the flour
Add the egg and bring the flour mixture together
Place the pastry into a plastic freezer bag and chill in the fridge for 20 mins
Step 3
For the crumble
In a bowl place all the dry ingredients
Mix well
Add the margarine / butter and using the tip of your fingers work it into the flour until it forms crumbles
Place on an oven tray and bake in the oven for 15 mins or until slightly light brown in colour
Remove from the oven and allow to cool slightly before breaking the crumble with your fingers
Step 4
Remove the pastry from the fridge
Flour the pastry board
Roll the pastry out to fit the size of your pan
Pick the pastry up (you can use your rolling pin to do this) and place over the apples, the pastry is crumbly so take care when picking it up
Bake in the oven at 220 °C (Gas Mark 7) for 20/25 minutes or until golden brown
Once baked remove from the oven and allow to rest for 10 minutes
Flip the pan over to reveal the lovely gooey apples. You can either sprinkle the crumble over the tart or garnish it around the Tart Tatin like in the picture.
Enjoy with coffee or lovely tea. Bon Appetit or Noosh-e-Jaan :)