At Titanic Hotel Belfast we miss our guests and diners very much, and we know that you too miss the delicious dishes from the Wolff Grill. To make the wait until our reopening easier, Head Chef Nigel Mannion has shared the recipe for his popular apple crumble, so you can make it at home during this lockdown. Enjoy! Ingredients
For the tart bases
150g Plain flour
75g Unsalted butter cut into small cubes
1 Egg yolk
Pinch of salt
For the filling
3 x Medium eating apples
1 Tbsp of sugar
1 Tbsp of ground cinnamon
3 Tbsp water
For the topping
50g Unsalted butter cut into small cubes
100g Plain flour
25g Light brown sugar
10g Ground cinnamon
Preheat oven to 180˚c
1 x Tartlet tin, brushed with melted butter
First stew the apples: Peel, core and finely cut the apples and place into a saucepan with a lid. Add the water, sugar and stir in. Bring to the boil, then turn down the heat to medium and simmer the apples until soft. This will take approx. 10 minutes.
For the tartlet bases: Mix the plain flour and unsalted butter into a bowl and gently rub together until the mix resembles fine breadcrumbs. Add in the sugar and the pinch of salt followed by the egg yolk, if the pastry feels too dry add a tbsp of water and mix to form a dough. Using a fluted pastry cutter cut the base size to match your tartlet tin. Re-roll out the dough until you have lined the tartlet tin. This dough will make between 12 and 15 tartlets depending on the thickness of your base. Chill the pastry shells in the refrigerator while you make your crumble topping.
For the crumble topping: Add the butter and flour to a mixing bowl and gently rub together until the mixture resembles fine breadcrumbs. Add the light brown sugar and sugar to the flour and mix until the whole mix resembles fine breadcrumbs. Now fill the tartlet bases with the apple filling and using a teaspoon, carefully spoon the crumble mix onto the top, you can allow the crumble mix to fill the whole of the top of the tartlet. Bake in the oven for 15 minutes or until the crumble is golden brown. Remove from the oven and allow to cool in the tin for at least 10 minutes before transferring to a wire rack.
Serve with rum and raisin ice cream, or an ice cream of your choice.