So many apples and plums growing in the garden at the moment that we had to harvest buckets full before the bugs got 'em. The apples are so sweet with pink flesh below the skin! The plums aren't quite ripe enough yet for this recipe so I used plum jam, but some plums cooked down with some sugar would work just as nicely.
One little tart makes enough for half each, so make one for you and your love and share with some soy ice cream.
The pastry is the same pastry recipe I always use, (original here) and the crumble topping is oh so simple.
the pastry (ingredients are 3 cups plain flour, 1 tsp salt, 5 tbsp cold water, 3/4 cup vegan margarine)
the crumble (ingredients are 1 cup plain flour, 1/2 cup vegan margarine, 1/2 cup sugar)
4-5 medium sized apples
A jar of plum jam (or another fruit if you like)
So most of those things you'll probably already have in the kitchen hopefully, and if you've got a good local health food shop you might even be able to pick up some ready made pastry and crumble topping, and then all you need to do is peel and chop the apples. EE-ZEE.
If you're doing it from scratch, make sure you make the pastry first and leave it to chill in the fridge for an hour or so so it's easier to handle. Then make the crumble by mixing together the flour and sugar, then rubbing in the butter until you have crumbs.
I have to warn you though that if you're planning to flirt with a girl as featured here and with these tarts as extra weapons, be ready to have a girlfriend right after the meal.
Core, peel and cut the apples into thumb sized chunks or smaller. I used these brilliant little flan dishes to make these, you can push the bottom up so that the tarts come out easily. This is a bit too sloppy to make like a pie that you can slice so stick to small scale.
Roll out your pastry on a floured surface and place over your dish. Push it into all the nooks and cut around the top.
Fill 3/4 up with the chopped apple, then put 1 tbsp of the conserve into the centre. While it's cooking it all oozes down through the apples, nomnom.
Pour your crumble mix over the top until it's fully covered and slightly press down. Put onto a baking tray and bake at about 160C/340F/Gas mark 3 for about half an hour. Cooking it at this slightly lower temperature makes the fruit so delicious but not mushy. It's done when the topping is golden brown.