Bramley Apple, Raspberry and Almond Crumble Tarts

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 0 Reviews

Recipe by Cook Vegetarian
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

Nutritional Information:

Calories: 680
Fat: 37.5gg

How To Cook

  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.
    6. http://www.bramleyapples.co.uk
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Bramley Apple, Raspberry and Almond Crumble Tarts
  • Recipe by Cook Vegetarian
  • 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
  • [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
  • you will also need: 6x10cm fluted, loose bottom tart tins
    How to Cook
  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.
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