Ingredients:

  • 6 Tbsp (85 g) Unsalted Butter, plus extra for greasing (for crust)
  • 1 ½ cups (185 g) All-Purpose Flour (for crust)
  • 2 Tbsp (25 g) Granulated Sugar (for crust)
  • ¼ tsp (1 g) Fine Sea Salt (for crust)
  • 3 – 5 Tbsp (45 – 75 ml) Ice Water
  • 1 Large Egg Yolk (for the blind bake wash)
  • 3 large (Approx. 650 g) Firm Dessert Apples, Peeled, cored, and diced
  • 1 ½ cups (175 g) Fresh or Frozen Cranberries
  • ½ cup (100 g) Light Brown Sugar (for filling)
  • 2 Tbsp (15 g) Cornstarch or Plain Flour (thickener)
  • 1 tsp (5 g) Ground Cinnamon
  • ½ tsp (2 g) Ground Nutmeg
  • 1 tsp (3 g) Orange Zest
  • ½ cup (60 g) All-Purpose Flour (for topping)
  • ½ cup (45 g) Rolled Oats (not instant)
  • ¼ cup (50 g) Light Brown Sugar (for topping)
  • 4 Tbsp (56 g) Cold Unsalted Butter, Cut into small cubes (for topping)
  • Pinch (1 g) of Salt (for topping)

Instructions:

  1. Brown the Butter: Melt the 6 Tbsp (85g) butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids settle, toast, and turn a nutty brown colour (about 5–7 minutes). Remove immediately and transfer to a heatproof bowl to cool slightly.
  2. Mix Dry Ingredients: In a large bowl or food processor, combine the flour, sugar, and salt for the crust.
  3. Incorporate Butter: Pour the warm (but not hot) brown butter into the dry mixture. Mix until crumbly—the texture should resemble coarse cornmeal.
  4. Add Liquid: Add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overwork.
  5. Chill: Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 60 minutes.
  6. Blind Bake: Preheat oven to 375°F (190°C). Roll out the chilled dough and press it into the 9-inch tart tin. Prick the bottom with a fork, line with parchment paper, fill with baking weights, and bake for 15 minutes.
  7. Egg Wash: Remove weights and parchment. Brush the base lightly with the egg yolk mixed with a splash of water (this helps waterproof the crust). Return to the oven for 5 more minutes until lightly golden. Set aside.
  8. Prepare Filling: In a large bowl, combine the diced apples, cranberries, brown sugar, cornstarch, cinnamon, nutmeg, and orange zest. Toss well to ensure the fruit is evenly coated with the thickener and spices.
  9. Make the Crumble: In a separate medium bowl, combine the flour, oats, brown sugar, and salt for the topping. Cut in the cold, cubed butter using your fingertips until the mixture resembles coarse, uneven pebbles.
  10. Assemble: Pour the fruit filling into the blind-baked crust, ensuring the fruit is distributed evenly.
  11. Top and Bake: Scatter the oat crumble topping over the fruit filling. Bake for 50–55 minutes at 375°F (190°C), or until the crumble is deep golden brown and the fruit juices are bubbling vigorously.
  12. Cool: Allow the tart to cool completely on a wire rack before serving (at least 2 hours). This is crucial for the filling to set.