Mini Apple Crumble Tarts
Mini Apple Crumble Tarts
If you love apple pie you will love these mini apple crumble tarts even more. For this recipe I have used Granny Smith Apples because as South Africans we are very familiar with it as they hold their shape well during cooking and their tart flavour balances the sweetness in this dessert recipe. This apple crumble tarts are the perfect combination of tart apples and sweet crumble. In this recipe I have used freshly-poached granny smith apples to create a delicious apple filling baked in a rich buttery short crust pastry and topped with a crumble topping. So if you’re looking for a taste of home, it doesn’t get much better than this easy mini apple crumble tarts served with ice-cream or custard for your next high tea or book club dinner!
Ingredients Needed to Make Mini Apple Crumble Tarts
Apples – Such as Granny Smith or Golden Delicious are perfect
Sugar – Regular Granulated Sugar
Spices – Cinnamon Stick, Ground Cinnamon and Whole Cloves
Flour – Self Raising Flour
Butter – For this recipe salted butter is best
Eggs – Large is best
- 7cm Round Cutter
- 7.5cm Loose Bottomed Tart Pans
Apple Tart Filling
- 8 Granny Smith Apples
- 1/2 Cup Water
- 1/2 Cup Sugar
- 1 Cinnamon Stick
- 3 Whole Cloves
Pie Crust and Crumble
- 2 Cups Cake Flour
- 1 Tsp Baking Powder
- 150 Gr Butter
- 1/3 Cup Sugar
- 1 Tsp Ground Cinnamon (Optional)
- 2 Large Eggs (Lightly Beaten)
Apple Tart Filling
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Peel and core the apples and cut into large cubes.
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Place the apples, sugar, cinnamon stick and whole cloves in a large saucepan with the water and simmer for approximately 10 minutes or until the apples have just started to soften.
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Remove from the heat and set aside to cool and remove the cinnamon stick and cloves.
Pie Crust and Crumble
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Preheat the oven to 180°C
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Combine the flour, baking powder, butter, sugar and ground cinnamon if using in a food processor and process until mixture resembles fine breadcrumbs.
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Add the lightly beaten eggs and process until the dough just comes together.
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Divide the dough into 3 and cover with cling wrap and leave to rest in the fridge for at least 30 mins
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Remove 2 of the dough pieces from the fridge and roll out each dough fairly thin and using a 7cm round cutter cut out 18 discs and press into individual tart cases.
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Prick the pastry all over with a fork and line the unbaked pastry shells with parchment paper or aluminum foil. Fill tart pans with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface and bake in the oven for approximately 5 minutes or until the pastry has started to turn a light golden colour.
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Remove from the oven and discard the pie weights and fill each case approximately 2/3 full with the cooled apple mixture.
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Grate the remaining dough over each of the apple pies until completely covered.
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Place back into the oven for approximately 15 minutes or until the crumble has turned slightly golden.
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Remove the pies from the oven and leave to cool slightly.
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Pop the pies out of the cases and serve with custard or ice-cream
