This was my first attempt at this recipe and I was taking it over to a friends house to share. Oh the pressure!
It turned out lovely.
1 1/2 cup + 2 tablespoons all purpose flour (I used spelt)
3/4 teaspoon of good quality salt
3/4 cups + 1 teaspoon of sugar
1/4 cup vege oil (I use grapeseed)
1/4 cup olive oil
2 tablespoons milk
1/2 teaspoon of vanilla essence (original recipe was almond essence)
2 tablespoons cold, unsalted butter
3 – 5 small apples, peeled, cored and sliced (or peaches, or pears, or berries you get the drift)
1 Heat oven to 425 f. In a mixing bowl, stir together flour, salt sugar. In a seperate mixing jug whisk together oil, milk and vanilla. Pour the wet ingredients into the dry, mixing gently with a fork. Don’t over mix and press into 11 inch tart dish.
2. In a bowl combine 3/4 cup of brown sugar, 2 tablespoon flour, 1/4 teaspoon salt and 2 tablespoon of butter (I grate my butter). Using fingers, pinch the butter into the dry ingredients until crumbly.
3. Starting on the outside arrange apples slices overlapping in a concentric circle over the top of pastry. Fill in the centre in whatever pattern make sense. Sprinkle the pebbly butter mixture over the top and bake for 30 – 45 minutes, until shiny, thick bubbles begin enveloping the frunit and the crust is slightly brown. Cool and servce warm with ice cream.
The original recipe I found on food52.com however I have modified it slightly and will keep tweeking it until it works perfectly for me.