Apple & Rhubarb CrumbleTart

Try this comforting and delightful rubarb and apple crumble tart.The natural sweetness of the apples perfectly balances the tartness of rhubarb, creating a delicious combination of sweet and tangy flavours in every spoonful. Serve this dessert warm with a scoop of your favourite plant-based vanilla ice cream or a dollop of dairy-free whipped cream for a sweet finish to your meal.

EQUIPMENT

Food processor (optional)

Mixing bowls

Medium saucepan

23cm or 9 inch tart pan

Rolling pin

Baking paper and baking beads (for blind baking) optional

SWEET SHORTCRUST PASTRY

Ingredients

210g plain (all-purpose) flour

30g caster sugar

¼ teaspoon Himalayan pink salt

150–200g cold dairy-free butter, diced

5 tablespoons chilled water (or enough to bring the dough together)

METHOD - FOOD PROCESSOR

• Place the flour, sugar and salt into a food processor and pulse to combine.

• Add the cold dairy-free butter and pulse until the mixture resembles fine breadcrumbs.

• With the motor running on low speed, add the chilled water one tablespoon at a time until the dough just starts to come together. Do not overmix.

• Remove the dough and gently shape into a ball.

METHOD - BY HAND

• Place the flour, sugar and salt into a large mixing bowl and stir to combine.

• Add the cold diced butter.

• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

• Gradually add the chilled water, mixing with a knife or your fingertips until the dough comes together.

  
  

ROLL AND CHILL

• Lightly flour your work surface and gently knead the dough just enough to make it smooth.

• Roll the pastry between two sheets of baking paper until large enough to line the base and sides of your tart tin.

• Carefully transfer the pastry into the tart tin and gently press it into the base and sides without stretching it.

• Trim any excess pastry.

• Return the lined tart tin to the refrigerator for 30 minutes.

  
  

BAKE

Preheat the oven to 180°C or 390°F

• Line the pastry with baking paper and fill with baking beads.

• Bake for 15–20 minutes, or until the pastry feels firm and is just beginning to colour.

• Remove from the oven.

• Carefully lift out the baking paper and baking beads.

• Set the tart shell aside while preparing the filling.

RHUBARB FILLING

Ingredients

550g rhubarb, diced (about 3½ cups)

50g (¼ cup) raw or cane sugar

1½ teaspoons finely grated orange zest

METHOD

• Combine the rhubarb, sugar and orange zest in a bowl.

• Leave to macerate for 30 minutes to 1 hour, allowing the fruit to release its juices.

• Transfer the mixture to a saucepan.

• Bring to a gentle simmer and cook until the rhubarb has softened and broken down.

• Remove from the heat and set aside.

  
  

APPLE FILLING

Ingredients

500g apples (about 4 large), peeled, cored and sliced

1 tablespoon sugar

¼ -1/2 cup water

METHOD

• Place the apples into a saucepan.

• Sprinkle over the sugar and add the water.

• Bring to a gentle simmer.

• Cook for about 10 minutes, stirring occasionally, until the apples are soft and tender. Add a little extra water if needed to prevent sticking.

• Stir the cooked rhubarb into the apples until well combined.

• Taste and adjust the sweetness if desired.

  
  

CRUMBLE TOPPING

Ingredients

1 cup plain flour

2 tablespoons cane sugar

2–3 tablespoons dairy-free butter

METHOD

• Place the flour and sugar into a bowl and stir together.

• Add the dairy-free butter.

• Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

ASSEMBLE THE TART

• Spoon the apple and rhubarb filling evenly into the pre-baked tart shell.

• Sprinkle the crumble topping evenly over the fruit.

• Bake at 180°C for 25–30 minutes, or until the crumble is golden and crisp.

• Allow the tart to cool for 15–20 minutes before slicing.

  
  

Serve warm or at room temperature with a scoop of dairy-free vanilla ice cream, plant-based custard or whipped non dairy cream.

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