Apple Crumble Tart

Directions

1. 1
   Roll out the pastry to a thickness of about 5mm/ 1/4in.
2. 2
   Line a 25cm/10in tart tin with the pastry and bake blind.
3. 3
   Meanwhile, peel and core the apples, slicing the dissolving cookers and chopping the hard eaters into neat 1cm/ 1/2in dice.
4. 4
   Put both kinds together into a saucepan with the lemon juice and 110g/4oz of the sugar.
5. 5
   Heat very gently until the juices begin to run.
6. 6
   Cook the fruit, stirring occasionally at a very gentle simmer for 10-15 minutes, until you have a juicy compote of puree Bramleys (or similar) with tender pieces of Cox (or similar).
7. 7
   To make the crumble: preheat the oven to 200C/400F/Gas 6.
8. 8
   Sift the flour into a bowl and rub in the butter until you have fine crumbs, then toss with the hazelnuts and sugar.
9. 9
   Spread the fruit into the cooked pastry case and sprinkle over the crumble in an even layer.
10. 10
    Bake in a preheated fairly hot oven for about 30 minutes, until the crumble top is nicely browned.
11. 11
    Serve the pie warm with vanilla ice cream or cream.