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Pear and hazelnut Crumble

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Children adore this crumble-filled chequerboard tart.

 

 

For 8 :

Chequerboard pastry:

  • 120g butter
  • 80g icing sugar
  • 1 egg yolk (20g)
  • 200g sieved pl flour
  • 1/2 tsp vanilla essence
  • 10g siewed cocoa powder

Crumble:

  • 80g chilled butter
  • 80g cold sieved pl flour
  • 80g Demerara sugar
  • 80g ground hazelnuts
  • 4 pears
  • 200gsugar
  • 40g butter

Décor:

  • whole hazelnuts
  • icin-sugar
  • 1 round 256cm flan tin 
    or 1 rectangular tin 20X10cm

 

Pear and hazelnut Crumble

 

 

 

 

 

 

 

 

 

 

 

 

 




 

 

 

  • Pastry: This can be made the day before.
    Cream the softened butter and icing-sugar together in a large bowl.  Add the egg yolk, mixing with a fork.  Add sieved flour, mixing for no longer than a minute.  Divide dough into two parts by weight.  Flavour half with the vanilla essence and the other with sieved cocoa.  Roll out both pieces of dough between 2 sheets of baking parchment to rectangles the same size 1cm thick.  Fold back the paper to retain the edges of the dough in order to make neat rectangles.  Lay one rectangle on top of the other, sticking them together with beaten egg.  Put on baking parchment in the fridge.
  • Preparing the pears: Peel and core the peas and cut into dice.  In a pan, make a caramel with the sugar and a little water.  As soon as it turns golden, lower the flame and add the butter cut into dice.  When the butter has melted, add the pears and leave to cook 2-3 mins, then turn off the heat.
  • Crumble: Rub the butter and flour together in a large bowl till you get the consistency of breadcrumbs.  Add the ground hazelnuts and sugar, mixing with a fork.
  • Pre-heat oven to 180°.
  • Assembling the dessert:
    To make the chequerboard:  Cut strips of dough 1cm thick, sticking them together in alternating colours (see photo).  Slice the chequerboards – you should end up with 40, 2cm high each one.  Roll out the remaining pastry to make the tart base, after lining the tin with baking-parchment.
    Place the chequerboard strips around the inside edges of the tin, making sure they all touch.  Line the base with the remaining pastry, pushing it tight against the edges.  Cover the base with drained pears and sprinkle the crumble over the top, leaving a gap in the centre.
  • Bake for about 20 mins until the crumble has just started to colour.
  • Decorate with sieved icing-sugar around the centre and then whole hazelnuts.

 

Image

 

 

This dessert can be made the previous day.

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Rhubarb and Strawberries Crumble

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Rhubarb and strawberries complement each other perfectly; the acidity of the rhubarb is softened by the sweetness of the strawberry…..

 

 

 

 

Serves 4 :

400g rhubarb
200g strawberries
100g plain flour
70g cane sugar    
70g butter 
1/2cc powdered ginger
1 earthenware dish 27cm×18cm

Rhubarb and Strawberries Crumble

 

 

 

 

 

 

 

 

 

   

 

 

  • Remove any stringy parts of the rhubarb stems and cut into 2 cm long pieces.Place them in the base of the dish. 
  • Remove the stalks from the strawberries and cut any large ones into two.  Scatter them over the rhubarb. 
  • Mix the flour, sugar and ginger in a large bowl. 
  •  Add the flour and rub in until you have the texture of breadcrumbs. 
  •  Cover the fruit with this mixture, patting it down with your hand.
  • Cook in a preheated oven at 185 for 35 minutes until the top is golden brown.

 

 

Image

 

 

It is quite normal to get juice at the bottom of the crumble. 

However, it is possible for those who prefer a less watery consistency, to reduce previously rhubarb simmer with a c.à.s sugar.

 

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