Mini apple crumble tarts – buttery crisp pastry filled with sweet cinnamon-laced apples, topped with an oat crumble topping. This is such an easy recipe…
Why Make These Apple Crumble Tartlets
- Simple to make and delicious!
- Great for a snack or can be elevated into a dessert with the addition of some ice cream!
- Fun to make – especially with kids
Ingredients
- Unsalted Butter – this is used to make the shortcrust pastry cases, along with plain flour
- Apples – you could substitute other fruits in this recipe and use different apple. My favourite apple is a Pink Lady so I have used those
- Cornflour – to thicken the juices from the apples
- Cinnamon – apples and cinnamon are a classic combo but you could try other spices, adding some nutmeg or cloves.
- Jumbo Oats – I like my crumble topping quite rustic and chunky so I have used jumbo oats but any rolled oats will work.
How To Make Apple Crumble Tarts
Apple Filling
- Peel and core the apples using a knife and apple corer, then cut into a small dice.
- Gently cook with the spices, sugar and cornstarch until thick and softened
- Let cool completely before adding to the tart shells
Tart Shells
- Shortcrust – rub in the butter and add egg and a little water to get a cohesive dough. You could use a food processor and you could also use pre-bought tart shells. The shells I make are 4 inches in diameter. Roll out, line your tart tins and blind bake before adding the fruit and crumble topping. Use the sugar method for lining your shortcrust for blind baking like I do to prevent shrinkage instead of pie weights.
The Best Way To Make A Crumble Topping
- Use Melted butter – the traditional way is to rub the cold butter into the flour with your hands. I find that this way is quite easy to end up with a very even crumble. For these tarts I wanted a rougher crumb topping with some rough edges so adding melted butter allows the crumble to clump up in unequal sizes and create that rough texture. Add the melted butter to the dry ingredients and stir to create the crunchy crumble topping.
Variations
- Try using different apples e.g. bramley, granny smith…
- Use different fruits – strawberries, mixed berries…
- Add nuts to the crumble for extra crunch
- Add dried fruit to the crumble for extra flavour
FAQ’s
What Is The Secret To A Good Crumble?
Use good quality butter, and melt it instead of rubbing it in to create a rougher texture in your crumble. Also, add oats for extra crispness and crunch.
Mini Apple Crumble Tarts
Mini apple crumble tarts – buttery crisp pastry filled with sweet cinnamon-laced apples, topped with an oat crumble topping. These are good…
Servings 4 tarts
Ingredients
- For the pastry
- 150 g plain flour
- 95 g unsalted butter
- 55 g icing sugar
- 1 large egg yolk keep white for brushing tart cases
- 1 tbsp water
- For the Filling
- 2 pink lady apples
- ½ tsp cinnamon
- 1 tsp cornflour
- 50 g caster sugar
- Crumble Topping
- 55 g plain flour
- 20 g jumbo oats
- 25 g soft brown sugar
- 45 g unsalted butter
Instructions
- Begin By peeling and coring the apples.
- Cut them into a fine dice then cook on a medium heat for 5 -10 minutes along with the sugar, cinnamon and cornflour until the mixture thickens and the apples have softened. Cover and leave to cool.
- To make the shortcrust, add the flour, butter, egg yolk and water to a food processor and pulse until the dough comes together and you get a cohesive dough. Portion into 4 equal pieces and roll out then immediately line the tart tins.
- When the tart tins are lined, run the rolling pin over the top to create a neat pastry case. Chill for 2 hours
- For the crumble – mix all the dry ingredients together and then melt the butter. Add the butter to the dry ingredients and stir until combined and a crumble is formed. Let cool until assembly.
- When ready to bake the cases, line with tin foil and fill with caster sugar right up to the edge. This prevents shrinking. Blind bake at 140°C for 30 minutes then remove the foil and sugar, brush inside with egg white (stops cases going soggy with the filling) then return for 5 minutes to set.
- Add the apple filling to the cases, top with the crumble mix and return to the oven at 180°C for 20 -25 minutes until golden and crisp
- Let cool in the tins for 10 minutes before removing and serving warm.
