Apple and strawberry crumble tart
(at time of publication)
- 1 sheet reduced-fat shortcrust pastry, just thawed
- 6 apples, peeled, cored, chopped in 2cm pieces
- 2 tablespoons brown sugarlight brown cane sugarX
- 1 tablespoon cornflourcornstarchX
- 250g strawberries (you can use frozen)
- ⅔ cup rolled oatsoatmeal uncookedX
- 1 teaspoon cinnamon
- 1 ½ tablespoons reduced-fat spread
- 1 cup low-fat vanilla custard, to serve
1 Line a 20cm pie tin with the pastry sheet, trimming to fit, then place in freezer to chill for 20 minutes.
2 Meanwhile, place a medium saucepan, with a lid, over a high heat. Add apples, half the sugar and 1 tablespoon water. Bring to the boil. Reduce heat to medium-low and cover pan. Simmer for 5 minutes, or until apple softens.
3 Place cornflour in a small bowl with 1 tablespoon cold water and stir until smooth. Add to apple saucepan with strawberries and stir to combine. Return mixture to the boil and stir for 1 minute, or until thick. Remove pan from heat and leave to cool.
4 Heat oven to 180°C. Place pie tin on a large baking tray. Line pastry with baking paper; top with ceramic pie weights (or uncooked rice). Bake pastry for 12 minutes, then remove weights and paper and bake for 7 more minutes, or until golden, then leave to cool slightly. Reduce temperature to 160°C.
5 Combine remaining sugar with oats and cinnamon in a medium bowl. Rub in table spread until mixture becomes a crumble.
6 Spoon fruit mixture into cooked pastry base, top with crumble and bake for 20 minutes, or until golden. Leave tart to cool for 20 minutes, then slice and serve with vanilla custard.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 2g
Dietary fibre 3g
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