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CRUMBLE PIE FOR THE RECTANGULAR TART

PREPARATION

The advantage of this recipe is that you can bake a large pie at once, which can be easily cut into small pieces due to its square shape. Ideal to enjoy it together in a large group.
The  rectangular tart pan  20 x 30 cm from the Kitchenware line is the perfect baking pan for this slab pie recipe.

1.Cut the butter and vegetable fat into small cubes and place in the refrigerator. Also chill the water with the vinegar.

2.Mix the types of flour, salt and sugar. Roughly work in the cold fat using fingertips or a food processor. Add cold water and vinegar and stir with a fork until just a dough forms.

3. Form the dough into a disk on a lightly floured work surface, wrap in cling film and refrigerate for 2 hours. Meanwhile, prepare the crumble and filling.

4. Roughly chop the walnut kernels for the crumble. Cut the cold butter into cubes and work in roughly with the types of flour, sugar and cinnamon. Add the walnut kernels and mix with 1 pinch of salt. Knead everything quickly into crumbly crumbles.

5. For the filling, peel, quarter and core the apples or pears. Cut the quarters into thin slices. Wash berries and pat dry or thaw and drain frozen berries. In a large bowl, mix the fruits together. First flour, then add the sugar and carefully but thoroughly mix the fruit with it.

6. Preheat the oven to 200 °C (circulating air). Using a rolling pin, roll out the dough on a lightly floured work surface into a rectangle 3-4 mm thick. Line the baking tin with the dough, pressing down lightly on the bottom and edges. Cut off the side with 1 cm overhang. Spread the filling over the base.

7. Pour the crumbles over the fruit and bake the pie for 50 minutes. Check the browning after 25 minutes and cover the cake with a piece of baking paper if necessary. Remove from the oven and serve warm or at room temperature.

INFORMATION

Baking mold : rectangular tart mold 20 x 30 cm
Baking time: 50 minutes
Cooling time: 2 hours

INGREDIENTS

For the dough

  • 125 g butter, cold and cut into small pieces

  • 40 g vegetable fat, cold and finely chopped

  • 75 ml water, cold

  • 2 tsp vinegar

  • 200 grams of flour

  • 45 g rye flour (type 997), spelled or whole wheat flour

  • ½ tsp salt

  • ¾ tsp sugar

 

For the filling

  • 4 to 5 apples or pears

  • About 400 g blueberries or blackberries (fresh or frozen; thawed and drained)

  • 70 to 90 g sugar, depending on the sweetness of the berries

  • 4-5 tbsp flour

  • grated zest of 1 organic lemon, to taste

 

For the sprinkles

  • 100 g walnut kernels or whole grain oat flakes

  • 150g butter, cold

  • 75 grams of flour

  • 55 g rye flour (type 997 – preferably the same flour as in the dough)

  • 80 grams of sugar

  • ½ tsp ground cinnamon

  • a pinch of salt

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