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  • 2014/09/10
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Bramley apple crumble;))

レシピ
材料・調味料 (6 人分)
All purpose flour
130g
Unsalted butter, cold
70g
Caster sugar
20g
Medium egg
1/2 (22g)
Chilled water
1tsp (5g)
Salt
1/2 tsp (2g)
Bramley apples, peeled and sliced
600g
Caster sugar
60g (depending on taste)
Unsalted butter
20g
Salt
1/4 tsp (1g)
Cinnamon
To taste
Plain flour
40g
Unsalted butter (soft)
25g
Caster sugar
25g
Salt
1/4 tsp (1g)
Oats, nuts, brown sugar etc
10g
作り方
1
Sweet pastry:
Shift the flour and salt into a large bowl. Using your thumb and fingertips, rub the butter into the flour mixture until it resembles sand. Stir in sugar.
2
Gently beat the egg with the water and using a cutlery knife, stir enough of the liquid into the dough as much as is necessary to form a dough.
3
Gather into a ball, wrap with plastic and chill for at least 30min. (A night before is the best.)
4
Roll chilled paste thinly and cut into 6-10 cm rounds.
5
Line the tray with pastry and chill for a further 30 minutes at least.
6
Place foil parcels of rice or baking beans into the pastry cups and bake blind at 170C for 10-15 min., until edges are beginning to brown.
7
Carefully remove parcels and bake another 2-5 mins to dry centers.
8
Apple filling:
Add all ingredients to the pan and heat on medium (start on low) until the apples lose their shape - use a little water if the juice from the apples isn't enough. Add cinnamon if using, and taste to see if you want to add more sugar.
9
Assembling the pies:
Rub crumble ingredients together with fingertips to combine.
10
Fill each case generously with apple mixture and heap on at least 2 teaspoons of crumble.
11
Bake at 170C for about 20 min., or until the filling has started to bubble.
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