Winter crumble tart

Method

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.