The use of gingerbread in place of pastry in this happy blend of English apple crumble, Dutch apple pie and German streusel makes this the perfect luxury Christmas tart
Makes 1 tart
Prep 30 minutes, plus chilling
Cook 40 minutes
1/2 x quantity of Dark Gingerbread Dough (see recipe below)
For the filling
2 (approx. 360g) bramley apples, peeled and cored
3 (approx. 300g) medium eating apples, peeled and cored
juice of 1 unwaxed lemon
75g granulated sugar
75g soft light brown sugar
3 tablespoons plain flour
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
75g sultanas
20g butter, cubed
For the streusel topping
40g plain flour
40g granulated sugar
1/2 teaspoon ground ginger
pinch of salt
60g cold butter, cut into small cubes
30g pecans, roughly chopped
Heat the oven to 180C/fan-assisted 160C/gas mark 4. Cut a large piece of greaseproof paper and roll out the gingerbread on top of it to 5mm thick x 32cm diameter. Line a deep 23cm fluted pie dish with the dough. Press gently into the edges and trim any excess with a sharp knife. Reserve the trimmings. Place the tart case in the freezer to chill for 20 minutes.
Meanwhile cut the apples into 5mm thick slices, squeeze over the lemon juice, then toss in a large bowl with the sugars, flour, spices, salt and sultanas.
Pile high into the chilled gingerbread case, then press down to fill the gaps. Dot with the butter and place on a baking tray to catch any spills. Bake for 20 minutes on the middle shelf of the oven.
To make the streusel, mix the flour, sugar, ginger and salt until combined. Cut 50g of the reserved gingerbread dough into small chunks and add to the mix with the butter. Rub together with the tips of your fingers to form clumps. Stir through the pecans.
After the tart has baked for 20 minutes, sprinkle over the streusel and return to the oven to bake for a further 30 minutes, or until the tart is golden and bubbling and the apples are tender when pierced with a sharp knife. Remove from the oven and set aside to cool slightly before serving. Alternatively, serve chilled.
Dark Gingerbread Dough
Makes 1kg
Prep 10 minutes, plus 1 hour 15 minutes chilling
Cook 5 minutes
80g dark molasses/black treacle
60g light molasses/golden syrup or honey
200g soft dark brown sugar
200g unsalted butter
zest of 1/2 unwaxed orange
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon bicarbonate of soda
500g plain flour
1 teaspoon salt
1 lightly beaten medium free-range egg
Pour the dark and light molasses into a large saucepan with the sugar, butter, zest and spices and melt over a low/medium heat, stirring frequently until the sugar has dissolved.
Increase the heat to bring the mixture to boiling point. Remove from the heat and beat in the bicarbonate of soda. The mixture will froth up at this point as the bicarbonate reacts – mix briefly until combined, then leave to cool for 15 minutes.
Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or stand mixer, until just combined. Do not overwork the mixture, or the biscuits will spread during baking.
The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in cling film and chill in the fridge for 1 hour.
Tip: If using honey in either recipe then be aware that it can cause your dough to spread a little when baked.
Taken from Gingerbread Wonderland, £8.99, by Mima Sinclair, published by Kyle Books. Photography by Tara Fischer
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