Watch willpower crumble before your eyes.


  • 420 g flour
  • 170 g icing sugar
  • 2 eggs
  • 1 vanilla pod
  • 250 g butter
  • 50 g ground almonds
  • 8 g salt
  • 7-8 large apples
  • for the sweet pastry:
  • 75 g butter
  • 75 g sifted icing sugar
  • 2 free-range eggs (beaten)
  • 1 tblsp double cream
  • 300 g plain flour


  • For the Sweet Pastry Cases:
  • Gently cream butter and sugar until pale and fluffy.
  • Slowly add eggs, beating well after each addition otherwise the mixture can split.
  • Stir in the cream and flour and mix to a dryish dough mixture. Cover in clingfilm and leave overnight.
  • Roll out between sheets of clingfilm to desired shape and carefully line tin.
  • Bake blind for 6-10 minutes.
  • For the Apple Crumble:
  • Cream the butter and the icing sugar together.
  • Add the almonds, eggs, vanilla (split with middle scraped out) and salt.
  • Finally add flour to make lovely crumb mixture. You can also add some crushed flaked almonds for extra crunch at this stage.
  • Clover in cling film and refrigerate until needed.
  • Peel and slice apples, toss onto hot pan with a little butter, sprinkle a little sugar add 1/2 teaspoon cinnamon, gently moving so apples don't stick.
  • Once the apples are slightly springy to touch, caramelised and a light gold colour, remove and cool.
  • Add apple mixture in pastry cases and top with crumble mixture, bake until golden brown (about 10 minutes) and serve with ice cream.

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