5 December 2022

Mini Apple Crumble Tarts

Try SPC's Mini Apple Crumble Tarts recipe this festive season!

Prep

25 min

Cook

1 hr 15 min

Skilled

Serves

Ingredients

No of servings

Plain flour; plus extra for dusting250g

Caster sugar70g

Butter; diced, plus extra for greasing140g

Salt1 pinch

Egg1

Rum1 tablespoon

Breadcrumbs2 tablespoons

Butter200g

Plain flour300g

Ground hazelnuts50g

Caster sugar180g

Vanilla sugar2 tablespoons

Ground cinnamon1/2 teaspoon

Icing sugar4 tablespoons

SPC Apple Sauce375mL

Greek yogurt200g

Sour cream100g

Egg1

Custard powder1 teaspoon

Caster sugar50g

Vanilla sugar1 teaspoon

For the Pastry:

Methods

Step 01

Preheat the oven to 160°C.

Step 02

Put flour in a bowl and add the butter. Rub in with your fingers until the mixture resembles breadcrumbs. Add the sugar, salt, egg and rum and bring together into a smooth dough, take care not to overwork.

Step 03

Shape the dough into a ball, flatten slightly and chill for at least 30 minutes wrapped in cling film.

Step 04

Lightly grease a 12-hole muffin tin with butter and dust with flour. Tap out the excess flour.

Step 05

Briefly knead the dough again and roll out to 2-3mm thick on a lightly floured work surface. Using a cookie cutter or an upturned glass, cut out 12 circles (approx. 15 cm) and use to line the muffin tins. Trim off any overhanging edges with a knife. Sprinkle the pastry bases lightly with breadcrumbs.

For the Crumble:

Methods

Step 01

Melt the butter in a saucepan over a low heat and leave to cool slightly.

Step 02

Mix the flour with the nuts, sugar, vanilla sugar and cinnamon in a bowl. Add the melted butter and rub between your fingers until the mixture is crumbly.

For the Filling:

Methods

Step 01

Whisk together the Greek yogurt, sour cream, egg, custard powder, sugar and vanilla sugar until well mixed.

Step 02

Divide the mixture evenly between the pastry cases and top each one with about 2 tablespoons of the apple sauce.

Step 03

Scatter over the crumble mix with your fingers.

Step 04

Bake for about 20 minutes until golden. Remove from the oven and leave to cool in the tin, then carefully turn them out using a blunt knife to loosen.