Neven Maguire's Toffee Apple Crumble Tart

INGREDIENTS

• 1 Pack Simply Better All Butter Shortcrust Pastry, thawed
• 1 Pack Simply Better Apples such as Red Prince or Honey Crisp
• 1 Tbsp. Lemon Juice
• ½ Tsp. Ground Cinnamon
• 3 Tbsp. Plain Flour, plus extra for dusting
• 1 Carton Simply Better Handmade Sea Salt Toffee Sauce

For the crumble topping:

• 75g Butter, chilled and diced
• 75g Plain Flour
• 50g Light Muscovado Sugar
• 150g Simply Better Handmade Cinnamon, Berry & Nut Granola
• Lightly Whipped Simply Better Single Source Jersey Irish Cream, to serve

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Roll out the pastry on a lightly floured work surface and use to line a 10” loose bottom tart tin. Place in the freezer for 30 minutes to firm up.
2. Meanwhile, make the crumble topping, rub together the butter and flour in a bowl to resemble coarse breadcrumbs. Stir in the sugar and granola.
3. To prepare the filling. Peel the apples and cut into thin slices removing the cores. Place in a large bowl and toss in the lemon juice. Sprinkle over the flour and cinnamon, then fold in with a spatula.
4. Remove the pastry crust from the freezer and fill with the apple mixture and then drizzle over two thirds of the toffee sauce and sprinkle over the crumble topping.
5. Bake for 50-55 minutes or until the crumble topping is deep golden brown and the pastry has slightly shrunk from the sides (cover with tin foil halfway through if it browns too quickly). Remove the tart from the oven and carefully take out of the tin and put on a large flat plate, then drizzle over the rest of the toffee sauce. Cut into slices and put on plates with a dollop of whipped cream to serve.