Apple Crumble Tarts

Name: Apple Crumble Tarts
Yield: 6 serving
Ingredients: 180 gram butter; 40 gram icing sugar; 2 whole egg yolks; 350 gram plain flour; 50 gram almond meal; 25 ml water approx; 120 gram brown sugar; 120 gram butter; 160 gram flour; 3 whole apples; 40 ml water; 1 teaspoon lemon juice; 40 gram caster sugar; 1/2 teaspoon vanilla or a vanilla bean

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Servings
6
Course
Dessert, Cake
Cuisine
Australian

Apple Crumble Tarts

Iris Warren

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These little tarts have the beauty of both worlds. An apple pie and a crunchy crumble.

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Ingredients

Servings

180 gram butter softened
40 gram icing sugar pure, sifted
2 whole egg yolks large
350 gram plain flour
50 gram almond meal
25 ml water approx 1 Tblsp

Crumble topping

120 gram brown sugar
120 gram butter diced
160 gram flour

Apple filling

3 whole apples medium tart, peeled, diced
40 ml water 2 Tablespoons
1 teaspoon lemon juice
40 gram caster sugar granulated, or to taste
1/2 teaspoon vanilla or a vanilla bean

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Instructions

Oven 180 C/ 350 F

Apple filling

Prepare the apples by tipping into a saucepan with the sugar, water,vanilla and juice. Simmer on very low with the lid on until the apples are soft enough to mash with a fork. Taste, for sweetness (add sugar) or tartness (add lemon juice).Pour into a container and refrigerate to cool.

To make the pastry.

Beat the butter and icing sugar (powdered sugar) in a mixer till light and creamy
Add the yolks and beat in.
Stop the mixer and add the flour, almond meal. Only add just 1/2 of the water if necessary. It will only need the extra water if the mixture is dry and crumbly.
Mix on very low, until just combined. ( Only If the mixture looks quite dry add the remaining water). Pour on to a bench and push together. The dough should be soft and pliable but not too wet. Flatten into a disc, wrap in plastic and refrigerate.
Once firm and chilled, roll out to fit 6-8 individual tart cases or 1x 23 cm case. Put back into the fridge to Cool again. 20 minutes.
Blind bake the pastry filled with pie weights or beans. Approx 15 min. Remove the paper and beans and bake till golden, approximately 10 minutes .

For the crumble.

Put all the ingredients in the food processor and blitz until just starting to combine. A dry mixture will produce a very dry crumble, so make sure it is buttery and sticking together in clumps.
Spread the apple into the bottom of the tart case, cover with crumble and pop back into the oven and cook until lightly brown