Lemon Curd Krummeltorte SliceServes:
I have made this recipe literally hundreds of times. Originally as a dessert in a 23-25 cm cake tin, these days I make it as a slice, resulting in way more serves from the recipe. You can assemble it either way, the recipe remains the same, press dough into tin, keeping some back to crumble on the top, fill with curd, add crumbled topping and bake.
- 2 cups self-raising flour
- 1 cup sugar
- 100g butter , cut in cubes
- 2 eggs
- 1 cup lemon curd- either store bought or homemade
Preheat oven to 180°C. Grease and line a slice tin approx 23x33 cm with non-stick baking paper; or if making as a cake grease a 23-25cm spring form cake tin and cover the base with non-stick baking paper.
Place flour, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the eggs and pulse to combine.
Press two thirds of the dough into prepared tin as evenly as possible. Spread lemon curd over the base and crumble remainder of mixture over the top.
Bake at 180c for 25 -35 minutes for a slice or 30-40 minutes for a cake. Serve warm or cold dusted with icing sugar before serving.
Alternatively shape the dough to line individual muffin pans, drop two tablespoons of filling into each and crumble more pastry mix on top and bake as above till golden brown. Great warm with whipped cream or cold as a snack.
The krummeltorte crust can be used with other fillings such as plum, cranberry, berry, lime curd or even a mixture of canned fruits and berries.