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.