Speculoos apple pie crumble style

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Speculoos apple pie crumble style

Speculoos apple pie crumble style

Speculoos apple pie crumble style
Speculoos apple pie crumble style

Ingredients Speculoos apple pie crumble style
Number of persons
For the shortbread dough:

250 g flour

85 g icing sugar

140 g soft butter

30 g almond powder

3 egg yolks

1 pinch of salt

1 tablespoon caster sugar
For the crumble:

100 g powdered sugar

100 g flour

100 g soft butter

50 g almond powder

50 g of speculoos
As for the rest:

6 cooking apples (Gala or Pink Lady type)

100 g caster sugar

Preparation Speculoos apple pie crumble style
Total time: 1 hour
Preparation time: 45 min
Cooking time: 15 min
Prepare the shortbread dough, mixing the butter and flour then add the icing sugar, pinch of salt get a coarse sand finish with the egg yolks.
Work the dough quickly to obtain a homogeneous ball and place in the refrigerator for 1 hour in a container under cling film.
Spread the dough between two sheets of greaseproof paper over 5 millimetres, place it in a pie dish with a removable bottom (this is better for unmoulding), without cutting off the edges of the dough that protrude, and put the dough back in the fridge for 30 minutes.
Preheat the oven to 180°C (gas mark 6).
Cut off the edges of the dough that protrude, prick the dough and sprinkle with a spoonful of caster sugar and place in the oven for 15 minutes.
For the crumble :
Mix the speculoos.
Mix the butter and flour and then add the sugar, almond powder and speculoos powder.
To obtain a homogeneous paste which it is necessary to crumble on
a sheet of greaseproof paper.
Place on a baking sheet and leave in the refrigerator for at least 30 minutes.
Peel the apples and dice them evenly.
In a hot saucepan, put the sugar and let it melt to obtain a caramel. Add the apples, cook 1 min without stirring, then stir to coat the apples with caramel and continue cooking for about 3 to 4 minutes.
Garnish the tart with the apples then cover with the crumble and bake at 180°C (gas mark 6) for 15 to 20 minutes.
Serve the tart warm with a scoop of Madagascar vanilla.

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