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Apple Crumble Tarts

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

Servings: 6
Course: Dessert , Cake
Cuisine: Australian

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Oven 180 C/ 350 F
Apple filling
    Cup of Yum
  1. 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.
  1. Beat the butter and icing sugar (powdered sugar) in a mixer till light and creamy
  2. Add the yolks and beat in.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  1. 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.
  2. Spread the apple into the bottom of the tart case, cover with crumble and pop back into the oven and cook until lightly brown