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passover week 2016 - blueberry apple crumble tart

As promised for Passover I 'renovated' the plum tart recipe I posted a few weeks back. As it's autumn in Sydney (though you wouldn't know it from the weather) I wanted to use a fruit I knew would still be in season at the end of April. I thought about figs (too expensive) and rhubarb but it had sold out so there was none left in the fruit shop. 

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The fruit shop was filled with apples so apples it was, perked up with the addition of some blueberries. At the last minute I decided the tart would be even nicer if it were topped with crumble so that's what I did. As apples aren't as tart as plums, I dropped the quantity of sugar in the pastry.

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Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.

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Passover Blueberry Apple Crumble TartMakes one 8 x 8 inch tart

Ingredients
1½ cups Passover baking mix (equal quantities superfine matzo meal and potato flour)
110g cold unsalted butter, diced
½ cup caster sugar
A pinch of salt
1 egg
Seeds half vanilla pod or 1 tsp Passover vanilla extract

Filling
4 large green apples, peeled
1 tbs lemon juice
3 tbs caster sugar
1 tbs potato flour
¼ tsp cinnamon
One 125g punnet blueberries

Method
1.To make the filling core the apple and coarsely chop. Place in a saucepan with the lemon juice and cook over a low heat until the apple has softened but still holds its shape, about 10 minutes or cook in a covered bowl in the microwave on high for 7- 8 minutes. Add the tablespoon of potato flour, sugar and cinnamon; cool to room temperature.

2. Preheat the oven to 180°C (350°F). Lightly grease and line a 20 x 20 cm (8 x 8 inch) tin with baking paper, ensuring the sides of the tin are fully lined.

3. Put the Passover baking mix, butter sugar and salt into a food processor and process until the mixture resembles breadcrumbs. Mix in the egg and the vanilla seeds and bring together until the ingredients form a ball. Press ⅔ of the mixture evenly into the prepared tin bringing the pastry up the sides a little. Reserve the remaining pastry; wrap in plastic and place in the fridge.

4. Bake the pastry in the preheated oven for 25 minutes or until just golden around the edges. Remove the base from the oven and allow to cool slightly before covering with the apple filling. Spread it out evenly before scattering over the blueberries. Take the reserved pastry from the fridge and evenly crumble it over the apple filling.

5. Return the tart to the oven and bake for 30 minutes or until the crumble topping is nice and brown.

6. Cut the tart into eight slices. Serve the tart warm or at room temperature topped with custard, a dollop of cream or some ice cream.




You can make the fruit filling in advance and even bake the base a day ahead if you wish. Otherwise, this tart can be stored in the fridge for up to 3–4 days but the pastry will soften a little. 

I took this into work today and it disappeared pretty quickly, always a good sign.

See you all again tomorrow with another passover week recipe.

Bye for now,

Jillian 
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