Sweet pastry:

  • 220g plain flour
  • 100g unsalted butter
  • 100g icing sugar
  • 2 egg yolks
  • 1/2 vanilla pod, seeds scraped
  • 2 tbsp cold water

Crumble topping:

  • 4 eating apples, peeled, cored and roughly chopped
  • 4 pears peeled, cored and roughly chopped
  • Seeds from half a vanilla pod
  • 2 tbsp sugar
  • 2 tsp mixed spice
  • 120g plain flour
  • 60g sugar
  • 60g unsalted butter, cold
  • Knob of butter, softened


To make the sweet pastry:

  1. Cream the icing sugar and butter together until smooth, then add the flour and vanilla seeds.
  2. Mix the egg yolks with water and add to the dry mixture until the pastry comes together.
  3. Wrap it in cling film and chill for 30 minutes.

To make the crumble topping:

  1. Mix the flour and 60g sugar together, then rub in the cold butter (leaving some lumps is fine). Chill.
  2. Roll out the sweet pastry to line a 23cm tart tin, then fill with baking beans and chill. Meanwhile heat oven to 180°C. Blind bake the pastry for 15 minutes, remove the beans and cook for a further 10 minutes.
  3. Toss the apples and pears in 2 tbsp sugar, mixed spice and softened butter.
  4. Scatter the fruit over the pastry base and top with the crumble topping. Bake for about 20 minutes.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 8 October 2014

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