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featured image of tartlets cooling

Apple Crumble Tartlets

An apple and sultana filling, spiced with cinnamon and maple syrup, surrounded by a soft, sweet pastry and topped with an oat and almond crumble.
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Course: Snack
Cuisine: British
Keyword: bramley apples, cinnamon and apples, cinnamon cookies, sultanas
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 15 tartlets
Calories:
Author: Ella

Equipment

  • Pastry brush
  • Tart cases (2.55 inches in diameter)
  • Food processor (optional)
  • Wooden spoon
  • Frying pan
  • Baking tray

Ingredients

Apple Crumble Tart Pastry

  • 150 g plain flour  plus extra for dusting (US = 1 Cup and 1 tbsp)
  • pinch of fine salt
  • 50 g icing sugar  (confectioners sugar) (6½ tbsp)
  • 75 g unsalted butter cold and cubed (US = ½ cup or 1 stick) plus a little extra softened to grease your tartlet tin
  • 1 egg yolk (US = 1 extra large egg yolk)
  • tablespoon milk chilled
  • ½ teaspoon vanilla extract

Apple and Sultana Filling

  • 15g unsalted butter (knob of butter)
  • 220 g Bramley cooking apples (1 large Bramley cooking apple)
  • 60 g sultanas (US = ⅓ Cup)
  • tablespoon dark muscovado sugar  packed
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon maple syrup

Apple Crumble Topping

  • 70 g plain flour (all-purpose flour) (US = ¼ Cup)
  • 40 g demerara sugar (3½ tbsp)
  • 40 g unsalted butter (3 tbsp)
  • 30 g rolled oats (or porridge oats)
  • 2 tablespoon flaked almonds

Instructions

Apple Crumble Tartlet Pastry

  • Add your flour, salt and icing sugar to your food processor and give it a whizz to combine evenly. Or you can mix it together in a large bowl.
  • Dot over your cubed cold butter and pulse for about 20 pulses until the mixture becomes sand like. Or rub in by hand.
  • Add your cold egg yolk, vanilla extract and milk and pulse for about 10 pulses by which time the mixture should be starting to form some clumpy boulders of various sizes.
  • Lightly flour your worksurface and tip your pastry mixture out.
  • Bring the pastry gently together into a ball, it will not need kneading as will be quite soft.
  • Flatten the dough to a depth of about 1 inch, wrap in cling film (saran wrap) and refrigerate for 20 minutes.
  • Grease your tartlet cases by "painting" softened butter into the tins with your pastry brush, making sure you get into every crevice.
  • Weigh out your chilled tartlet dough into 15 balls of about 20 grams each.
  • Flatten each dough ball in your palm until it is roughly about 5cm in diameter then insert it into the tartlet case.
  • Push the dough in the base and around the sides of the tin so it is evenly spread. Make sure that the dough reaches the top of the fluted sides of the tins, if it goes over brush it off and re-add to the basebase or sides elsewhere rattherthan discard, every bit is needed per tartlet.
  • Refridgerate again for 15 minutes.
  • Whilst your tartlets are in your fridge make your apple and sultana filling.

Apple Crumble Tartlet Topping

  • Add your knob of butter to your large frying pan and melt until just starting to sizzle.
  • Whilst waiting, chop your apples into cubes of about 1cm square and toss in your muscovado sugar to coat. Don't worry if they go a bit brown, but if you are concerned just cover in some lemon juice to prevent oxidistion.
  • Add your sugared apples to your melted butter along with your sultanas.
  • Sauté on a medium heat for a minute tossing around with your wooden spoon.
  • Add your maple syrup, vanilla essence and ground cinnamon and sauté for another minute, constantly stirring.
  • Remove from the heat and leave to cool.
  • Heat your over to 160°C fan/180°C/355°F/Gas mark 4 and place your baking tray in the centre to heat.
  • Remove your chilled tartlet cases from your fridge and fill with 1 packed tablespoon of your apple and sultana mixture (give it a stir first so that the syrup is evenly dispersed over the fruit).

Apple Crumble Tartlet Topping

  • Add your flour to your food processor and dot over your chilled butter in small pieces.
  • Pulse about 15 times to to turn the mixture into a sand like consistency.
  • Add in your oats, demerara sugar and whizz briefly to mix in.
  • Stir in your flaked almonds.
  • Sprinkle your crumble mixture over your apple tarts, each one will take about 1½ teaspoons, then press it down slightly to secure.
  • Place onto your heated baking tray and bake for 20-25 minutes until golden on top. In particlar the edges of the pastry cases should be browned, so that you know the pastry is baked.
  • Leave to cool for about 10 minutes on your cooling rack until the tins are cool enough to handle, then invert one onto your hand and give it a little squeeze to release from the tin. Leave to continue cooling.

Notes

TOP TIPS
  • Chop your apples just before you sauté them, to prevent them from oxidising and turning brown. If you want to stop oxidisation further add some lemon juice, but if you do you will need to add a little more sugar or maple syrup for sweetness.
  • The filling has a slight amout of tartness to it, but the sweet pasty and topping ensure there is plenty of sweetness throughout. If you do want a bit more sweetness though just mix in a teaspoon of caster (superfine) sugar into the apple mixture whilst it is cooling.
  • Make additional pastry and crumble and freeze it, then you can easily whip up a batch of these Apple Crumble Tartlets in a flash!