Bramley Apple, Raspberry and Almond Crumble Tarts
400-500g sweet field fare shortcrust pastry
450g) field fare frozen Bramley apple slices chopped (defrosted)
75g caster sugar
150g field fare frozen raspberries (defrosted)
50g butter, softened
50g plain flour
1 tsp ground cinnamon
40g soft light brown sugar
40g flaked almonds, crushed to a coarse crumb
flour for dusting
6 x 10cm fluted, loose bottom tart tins
On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut out 6 circles and use to line the tart tins, lightly pressing into the edges to fit. Trim the edges, pierce the bases a couple of times with a fork, and place in the fridge to rest for about 10 minutes.
Preheat the oven to 200°C/180°C fan ovens/Gas 7.
Once rested, put pastry cases on a baking tray and line with individual pieces of baking paper. Fill with baking beans, or dry rice, and bake in the oven for 8 minutes. Remove the paper and beans, or rice, and continue to cook the pastry cases for 5-7 minutes, until golden and crisp.
Meanwhile, place the apple and caster sugar in a saucepan, cover with a lid, and cook over a low-medium heat, stirring occasionally for about 10 minutes or until the apple is tender and juicy. Stir in the raspberries and cook for just a minute or so, until they start to release their juices. Remove from the heat.
To make the crumble topping, rub together the butter, flour and cinnamon, until the mixture resembles coarse breadcrumbs. Mix in the sugar and almonds. Spoon the apple and raspberries between the pastry cases, then scatter the crumble over the top.
Put in the oven and cook for 10 minutes, until the filling is bubbling and the crumble is golden and crisp.
Serve warm or at room temperature with cream, crème fraîche or ice-cream.
Many thanks to www.bramleyapples.co.uk for this recipe.