Preheat the oven to 350 degrees Fahrenheit (approximately 180 Celsius convection oven or 200 C conventional).
While the oven is heating up, roll out the dough. Sprinkle the surface area with both flour and granulated sugar. Roll out the disc to a diameter large enough for your single 8 or 9" tart pan (you can also make 2 small tarts as an alternative).
Butter the tart pan to ensure easy removal of the tart from the pan after baking.
Place the dough into the tart pan. Gently nudge the dough into the pleated edges of teh trim without tearing. However, you can easily patch with leftover dough. Trim the edges by rolling a rolling pin over the top of the tart pan which will give the edge a nice clean finish.
Before adding the filling to the pastry, drain the filling into a separate bowl to rid it of all the juices that will prevent the crust from browning on the bottom nicely. Save the juices and reserve. While the tart is baking, place the juices in a small sauce pan over medium heat and reduce down to a syrupy thickness to be poured on top of the tart and the chantilly cream for serving.
Add the filling to the pastry pan. Dot the tart filling with 2-4 tablespoons of unsalted butter (an ingredient additional to above list). Then add the crumble topping generously.
Place in the oven and bake for 20-30 minutes or until the edges of the pastry are nicely golden brown.