Apple & Wensleydale crumble tart

Serves: 6-8 Preparation: 25 minutes. Cooking: 2 hours.



  • Flour (225g/8oz)
  • Butter (1 5g/4oz), softened
  • 1 egg
  • Pinch of sugar
  • Pinch of salt
  • Milk (1 tbsp)


  • 8 Cox’s apples
  • Butter (28g/1oz and 55g/2oz)
  • 1 cinnamon stick
  • Sultanas (1 5g/4oz)
  • White flour (40g/1.5oz)
  • Wholemeal flour (40g/1.5oz)
  • Pinch of salt
  • Wensleydale cheese (1 5g/4oz)
  • Unrefined sugar (1 5g/4oz)


  • Greek yoghurt (195g/7oz)
  • Wensleydale cheese (55g/2oz), cut into 5mm/ quarter inch cubes
  • Runny honey (2 tbsp)
  • 1 red apple, cut into 5mm/quarter inch cubes with the skin still on


  1. Preheat oven to 210°C/190°C fan/gas mark 7.
  2. Make the pastry by mixing the sugar and salt with the flour. Make a well in the centre. Add the egg and butter and rub in to make fine crumbs.
  3. Make another well and add the milk. Mix to form a dough.
  4. Leave the pastry to rest for one hour in the fridge.
  5. Grease a pastry tin that’s 24cm/8.5 inches wide and 3.5cm/1.5 inches deep.
  6. Roll out the pastry into a round approximately 3mm/one eighth of an inch thick and line the pastry tin carefully.
  7. Trim the top to fit, and then rest in the fridge for 10 minutes.
  8. Line with greaseproof paper, place in the oven and bake without any filling for 15 minutes.
  9. Take the pastry case out and allow it to set. Turn the oven temperature down to 200°C/180°C fan/gas mark 6.
  10. While the pastry case is cooling, peel and core the Cox’s apples and chop them into small pieces.
  11. Place the apple into a saucepan with 28g/1oz butter, two tablespoons of cold water and a cinnamon stick. Then cook slowly to form a purée.
  12. Take off the heat, remove the cinnamon stick and stir well with a wooden spoon. Add the sultanas and allow to cool.
  13. When cool, pour into the baked pastry (first removing the greaseproof paper).
  14. Mix both flours, salt and sugar.
  15. Take 55g/2oz butter from the fridge and cut into small cubes. Then rub the butter into the flour to get the texture of breadcrumbs.
  16. Dice the Wensleydale cheese into 5mm/quarter inch pieces. Carefully sprinkle into the mixture of flours, salt, sugar and butter. Then sprinkle this mixture over the top of the crumble tart.
  17. Bake the crumble tart in the oven for 20–25 minutes. Leave to cool.
  18. Place all the topping ingredients in a bowl and mix well. Cover the cooled tart with the topping and serve.


A Brian Turner recipe suitable for:

  • people with a dry or sore mouth
  • people with sickness or nausea
  • people with problems chewing
  • vegetarians.

Nutritional information

Energy 700kcal; Protein 14g; Total fat 36g (of which saturates 22g); Carbohydrate 82g; Fibre 4g.