Bramley Apple, Raspberry and Almond Crumble Tarts
Serve these tarts hot with vanilla ice cream
- Serves:
- 6
- Ready in:
- 30 to 60 mins
Ingredients
- 400-500g sweet shortcrust pastry
- 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
- 75g caster sugar
- 150g fresh or frozen raspberries
For the crumble topping
- 50g butter, softened
- 50g plain flour
- 1 tsp ground cinnamon
- 40g soft light brown sugar
- 40g flaked almonds, crushed to a coarse crumb
you will also need:
- 6x10cm fluted, loose bottom tart tins
Method
- 1
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.
- 2
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.
- 3
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.
- 4
For the topping, rub together the butter, flour and cinnamon. Mix in the sugar and almonds.
- 5
Spoon the apple and raspberries between the cases then scatter the crumble over the top. Bake for ten minutes until the filling is bubbling.
PER SERVING: 37.5g FAT (Excluding extras)
Bramley Apple, Raspberry and Almond Crumble Tarts was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 400-500g sweet shortcrust pastry
- 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
- 75g caster sugar
- 150g fresh or frozen raspberries
For the crumble topping
- 50g butter, softened
- 50g plain flour
- 1 tsp ground cinnamon
- 40g soft light brown sugar
- 40g flaked almonds, crushed to a coarse crumb
you will also need:
- 6x10cm fluted, loose bottom tart tins
- 1
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.
- 2
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.
- 3
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.
- 4
For the topping, rub together the butter, flour and cinnamon. Mix in the sugar and almonds.
- 5
Spoon the apple and raspberries between the cases then scatter the crumble over the top. Bake for ten minutes until the filling is bubbling.
PER SERVING: 37.5g FAT (Excluding extras)
Serve these tarts hot with vanilla ice cream
Bramley Apple, Raspberry and Almond Crumble Tarts was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
