Apple Crumble Bars

Do not be intimidated by the long list of ingredients and methods, it isn't as hard as it looks. I was recipe hopping as usual and when I saw that all the ingredients are lying in the pantry, why not? ;)

The streusel topping is a winner! The apple filling is good as well. I'm not too sure about the crust but the streusel is amazing!

Recipe adapted from Dessert First

Ingredients:

a) Filling:

• 3 large apples, approximately 800g
• 50g butter
• 3/4 cup sugar
• 2 tbsp lemon juice
• 2 tbsp plain flour
• 3/4 tsp ground cinnamon

b) Crust:

• 2 cups plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 100g butter, softened
• 3/4 cup sugar
• 1 egg

c) Streusel:

• 1/2 cup sugar
• 2/3 cup + 2 tbsp plain flour
• 1/8 tsp salt
• 100g chilled butter, diced

Method:

1. Preheat oven to 175°C. Peel, core, and chop the apples in 1/2-inch cubes. Set aside in a bowl.
2. Melt butter in a pan over medium heat. Add the apples and sauté for about 8 minutes until the apples are semi-soft.
3. Add sugar, lemon juice, flour, and cinnamon to the apples and stir to combine. Cook until mixture begins to bubble, then turn heat to low and cook for another 3 minutes, stirring constantly. Allow filling to cool.
4. Line a 9 by 9 inch pan with aluminum foil, leaving enough to hang over the edge and act as handles to remove bars after baking. Grease foil.
5. Whisk flour, baking powder, and salt together in a bowl and set aside. In a stand mixer, cream butter and sugar together on medium speed for several minutes until light and fluffy.
6. Add egg and mix to combine. Add flour mixture and mix to combine.
7. Pour the dough into the prepared pan and gently press into the bottom of the pan and about 1/4” up the sides, making sure it is level. Set pan aside while you make the streusel.
8. In a stand mixer, combine sugar, flour, and salt and mix to combine. Add butter and mix until crumbly and the butter pieces are very small.
9. Spread cooled apple filling evenly over the crust, leaving about 3/4” between the pan sides and the filling. Sprinkle the streusel evenly over the filling.
10. Bake for about 35 minutes until the top layer is golden. Cool completely on wire rack before removing. Cut into bars.

Apple cinnamon filling

Pressing the crust onto the bottom of pan

In goes the filling.



Fresh out of oven.

I'm stubborn and impatient. I'm the one who opens the oven before time is up and always eager to pop it in my mouth and slice it up for serving immediately out of oven instead of allowing it to cool.

Which usually results in less beautiful presentation during slicing. :(

Pineapple tarts

Pineapple tarts are definitely one of my favourite Chinese New Year cookies. So, I've finally tried one on my own but I've actually added the wrong amount of ingredients. *slaps forehead*

Anyhow, here's the proper recipe:

Recipe adapted from Rasa Malaysia.

Ingredients: (Makes 12 tarts)

i) Pastry

• 5/8 cup of all purpose flour
• 1/4 cup of butter, softened
  
• pinch of salt
• 1 egg yolk
• 1 tbsp icing sugar
• 1/2 tbsp cornstarch
• 1 egg white (for egg wash)
  

ii) Pineapple filling

• 1 can (440g) of sliced pineapples
• 4 tbsp sugar
• 1/2 tsp cornstarch mixed with 1/2 tsp water

Method:

1. Drain the pineapple slices and squeeze the extra juice with your hands then blend them for 10 seconds in a mini food processor.
2. Cook the drained crushed pineapple and sugar on medium heat until most liquid has evaporated and filling turned golden. Stir constantly to avoiding burning.
3. Add cornstarch to thicken mixture. Set aside and let it cool in fridge.
4. Preheat the oven to 175°C and cream the butter with a mixer until it is light and fluffy. Add in egg yolk until well combined.
5. Sift in the flour, corn flour, salt and sugar into the butter mixture. Stir until just combined.
6. Divide pastry dough and pineapple filling into 12 equal rounds. Wrap/place the pineapple filling in/on the pastry with whichever method you prefer. Here are a few examples:

The amount of pastry listed in the recipe is calculated for the shortbread style (Pic 3). Doing it other styles would usually result in excess pastry. I did mine the Nyonya style (Pic 4).

7. Use a fork to make patterns on the tart and brush it with egg wash. Bake for 20-25 minutes or until light brown.

Enjoy! Here are some photos of the process.

Preparing the pineapple filling.

Creaming the butter.

Rubbing in the flour.

Before putting into oven

Final product.

I know mine looks pathetic. These are skills I definitely need to improve on. Especially when I might be making them again in the future. :)