Apple-Raspberry Crumb Tart

Ingredients
For the crust and topping
3/4 cup cold butter, cut into pieces
1/3 cup hazlenut or almond meal
1 1/2 cups plain flour
1/2 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon

For the filling
3 apples, peeled, cored and chopped
1 tin apple & raspberry pie filling
1 tablespoon plain flour
1/4 cup sugar
1 egg, lightly beaten and 1 egg yolk
1/3 cup cream
1/4 cup milk
1/4 teaspoon cinnamon

Method
Make the crust:  preheat oven to 180 degrees celsius.  Butter a 9-inch springform pan.  With an electric mixer on medium speed, mix the hazlenut/almond meal, flour, sugars and cinnamon until just combined.  Add butter and mix on low speed just until combined, 2 to 3 minutes.  Press 3 cups of crumb mixture into bottom of pan and about 1.5 inches up sides to form crust.  Reserve remaining crumb mixture.  Bake crust until set, 18-20 minutes.  Let cool on a wire rack.

Make the filling: scatter chopped apples and pie filling onto cooled crust.

In a medium bowl, whisk together flour and sugar.  Whisk in egg, egg yolk, cream, milk and cinnamon.    Pour custard over fruit; sprinkle with reserved crumb mixture.  Bake tart until custard has set and is slightly golden, 45 to 50 minutes.  Transfer to a wire rack and let tart cool at least 25 minutes before slicing.