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Our Success Recipe
We had finally succeed in making something more than mere edible! I shall hereby reveal the recipe of our Apple Crumble, an extraction of the easiest way out to making crumbles from many recipes.
Besides this recipe, as mentioned by Gill, 'agar-ration' and some professional expertise of many failed attempts contributes to the final product. This is for XX # of serving, depending on your appetite! It produces 3 (10") tray and less than 10 mini (2") crumble.
Tart Shells
Ingredients:
18 tablespoons unsalted butter, at room temperature
2 2/3 cups sifted confectioners' sugar
4 beaten egg yolks
2 dash of cream
4 cups all-purpose flour, sifted
In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough into 4 and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Line each tart with parchment paper and fill with dried beans (optional, but worth trying to get a better shaped base). Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more. Let cool on a rack.
Filling
Ingredients:
6 red apples (avg. size)
6 green apples (avg. size)
3 oz butter
8 oz caster sugar
1 thsp of ground cinnamon
Peel, core and dice the apples into pieces around 3/4-inch cubes. It need not be even to create different texture to your crumble. Now heat the piece of 3 ounces of butter in a saucepan until melted; add about 1.5 oz of water(if apples appears to be extremely juicy, reduce the amt of water to be added) and add the sugar, and the apple chunks and gently saut; and adding the sugar and the pinch of cinnamon, and continuing stirring until apples are ‘soft’ but not too 'splishy'.
Remove from heat after about three minutes. Prepare the filling for this dish slightly undercooked for the 'crunch', although this is a matter of personal choice! Should you like your fruit filling soft and squashy, then that is your prerogative. Of course, the fruit will further soften-up as one cooks the crumble topping.
Crumble
Ingredients:
400g/19 oz plain flour, sieved pinch of salt
250g/4oz unrefined brown sugar
350g/5oz unsalted butter, cubed at room temperature
Knob of butter for greasing
Preheat the oven to 180C/350F/Gas 4.2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Butter the ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. Serve with thick cream or custard.
Many Thanks to the following for their contribution to our recipe to success!
Chef Kevin Dundon, Nine Fine Irishmen, Sara'a Secrets: Strawberry and Apple Crumble, for the tart shells
Anonymous, Nigell.com: Blackberry and Aplle Crumbel, for the filling
Merrilees Parker, BBC Food: Apple Crumble, for the crumble
Posted by hui at 10:20 PM
(1) comment(s)
Wednesday, August 09, 2006
My NDP
*"*~~~Happy Birthday Singapore~~~*"*
Posted by hui at 10:49 PM
(0) comment(s)