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Apple crumble tartlets

These delicate apple crumble tartlets are perfect served warm straight out of the oven with a scoop of ice-cream.
Apple crumble tartletsWoman's Day
6 Item
20M
25M
45M

Ingredients

Method

1.Preheat oven to moderate, 180°C (160° fan-forced). Lightly grease a 12-hole shallow patty pan.
2.In a small bowl, using an electric mixer, beat spread and icing sugar together until pale and creamy. Add egg yolk and vanilla, beating well.
3.Sift flours together. Fold into creamed mixture to form a soft dough (add a little water if required). Wrap in plastic wrap and chill 30 minutes.
4.To make filling: Combine apples and juice in a small saucepan. Bring to boil on high. Reduce heat to low and simmer 5-8 minutes, until apple is pulpy. Cool.
5.Reserve 1/3 cup pastry. Roll remaining pastry out between two sheets baking paper until 3mm thick. Using an 8cm round cutter, cut 12 rounds. Line patty pans with pastry. Prick with a fork and bake 8-10 minutes, until golden.
6.Spoon apple filling evenly among cases. Sprinkle each with a little reserved crumbled pastry. Bake a further 5 minutes, until golden. Serve warm or cold with a dusting of icing sugar and a dollop of vanilla yoghurt.

Tip: You can prepare the pastry in a food processor but rest it for at least 1 hour before using.

Note

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