Bramley Apple, Raspberry and Almond Crumble Tarts
Serves: 6
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Freezes Well
Serve these tarts hot with vanilla ice cream
Ingredients:
400-500g sweet shortcrust pastry2 Bramley apples (approx 450g), peeled, cored and roughly chopped
75g caster sugar
150g fresh or frozen raspberries
[hd]For the crumble topping[/hd]
50g butter, softened
50g plain flour
1 tsp ground cinnamon
40g soft light brown sugar
40g flaked almonds, crushed to a coarse crumb
[hd]you will also need:[/hd]
6x10cm fluted, loose bottom tart tins
method:
- On a floured surface, roll out the pastry until 3mm thick. Cut out six circles and use to line the tins. Trim the edges, pierce the bases and place in the fridge for ten minutes. Preheat the oven to 200C/400F/Gas 7.
- Put the pastry cases on a baking tray and line with paper. Fill with baking beans and bake for eight minutes. Remove the paper and beans and continue to cook for 5-7 minutes until golden and crisp.
- Meanwhile, place the apple and caster sugar in a pan, cover and cook over a low-medium heat, stirring, for ten minutes. Stir in the raspberries and cook for a further minute. Remove from the heat.
- For the topping, rub together the butter, flour and cinnamon. Mix in the sugar and almonds.
- Spoon the apple and raspberries between the cases then scatter the crumble over the top. Bake for ten minutes until the filling is bubbling.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
