Instructions

1. If making pastry in a food mixer: Put all ingredients into mixer and mix until bound together. Wrap in cling film and allow to rest until required.
2. If making pastry by the ‘rubbing in’ method: Place the sifted flour in a large bowl with the caster sugar. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Beat the egg together and add to the dry ingredients and bind it together. If using this method you may need to add a little water to bring the pastry together. Wrap in cling film and allow to rest.
3. Compote: Place all ingredients into a medium sized saucepan and bring to the boil for 3-4 minutes. Allow to cool down.
4. Crumble: Rub all ingredients together until it resembles fine breadcrumbs.
5. Assembly: Preheat the oven to 180C/350F/Gas Mark 4
6. Line a 9inch/23cm buttered loose bottomed tartlet mould with sweet pastry.
7. ½ fill with apple and mixed berry compote. Scatter with some the crumble topping.
8. Bake in the preheated oven for 30-35 minutes until the pastry is golden brown an the apple and berry mixture is bubbling through the crumble topping.