Clusters Plum & Apple Crumble Tart

Method

For the pastry:

250g/9oz plain flour

100g/3½oz chilled butter, cubed, plus extra for greasing

25g/1oz caster sugar

1 tbsp icing sugar

1 free-range egg, yolk and white separated

For the filling:

2 bramley cooking apples, peeled, cored and sliced around 1.5 cm thick

6 plums, stones removed and thinly sliced

3 tbsp soft brown sugar

Zest of ½ lemon

For the crumble topping:

100g Jordans Wild About Berries Clusters

50g butter

½ tsp ground cinnamon

50g plain flour

50g soft brown sugar

Method for the pastry:

Place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (you can use a food processor and pulse the ingredients to achieve the same consistency).
Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of milk to the bowl or processor and blend till the crumb comes together.
Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for at least 20 minutes.

Method for the tart filling:

Place the fruit in a large saucepan, along with the sugar, lemon zest, 1 tbsp of water.
Cook on a medium heat until the apples are just about cooked through, stirring occasionally, for about 15 minutes. Once cooked, set aside to cool until ready to use.

Method for the crumble topping:

Add the flour, sugar, butter and ground cinnamon to a mixing bowl and use your fingers to run the butter into the flour until it resembles course breadcrumbs. Stir through the Jordans Clusters. Set aside until ready to use.

Method for lining the tartlet cases:

Preheat your oven to 180°C.
Grease 4 4” fluted tartlet cases and once chilled, split the pastry into 4 equal pieces and roll out each piece of pastry evenly so that it is 0.5 cm thick.
Transfer the pastry to each tartlet case and press the pastry into sides using a small ball of left over pastry. Leave about a 1 inch overhang of pastry and cut the rest away with a scissors.
Line pastry with non-stick parchment paper so that it protects beyond the pastry. Fill to near top with rice or beans ensuring that the sides are supported by the dry material.
Transfer to preheated oven and bake for 12-15 minutes.
Remove from oven and using the parchment to help you, lift the dry contents away from the pastry shell. Prick the base all over with a fork to reduce puffing up.
Brush the pastry shell with a little beaten egg white. Return to oven and bake for 5 – 8 minutes, or until the pastry is completely cooked through. Remove from oven and leave to cool on a wire rack.

For the tartlet assembly:

Using a slotted spoon, place the cooled fruit into the pastry cases, discarding any excess liquid as this will potentially make the pastry soggy.
Top the fruit with the crumble topping and place into the oven for 15 minutes or until the crumble topping is golden brown.