Apple Crumble Tart with Palm sugar caramel

Filling

• 4 jonagold apples, diced
• 50 g palm sugar
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 3 tbsp melted butter

Hard Bean Dough Bottom

• 200 g flour
• 100 g cold butter, diced
• 50 g sugar
• 1 egg
• Pinch of salt

Crumble Topping

• 75 g flour
• 50 g oatmeal
• 50 g crumbled speculoos cookies
• 75 g cold butter, diced
• 50 g brown sugar
• Pinch of salt
• Flaked almonds (to taste)

Palm sugar caramel

• 200 g palm sugar
• 120 ml of water
• Pinch of salt (optional)
• 1 tsp vanilla extract (optional)

Heat shields
Stainless steel grid
Cast iron skillets

For the Vienna dough: mix the flour, sugar, salt, egg and add the butter. Knead well and let the dough rest in the refrigerator for 30 min.

For the crumble topping: mix the flour, oatmeal, speculoos, sugar and add butter. Mix everything well until you have a nice crumble dough.

For the palm sugar caramel: melt the palm water with the sugar and cook until it turns a nice caramel color. Optionally add a little salt and vanilla extract. Let cool.

Dice the apples and mix with the spices. Let the spices soak in for a while.

Fry the apples in a hot skillet until a compote forms.

Roll out the Vienna dough in buttered skillet and add the baked apple filling. Cover the top with the crumble topping.

Bake indirectly at 220°C in the kamado for 30 min.

Top with some toasted almond flakes, the caramel and some powdered sugar.

Serve this crumble with a scoop of cinnamon or vanilla ice cream.