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Apple and rhubarb crumble tarts
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious warm apple and rhubarb tarts, perfect for winter. Serve with cream or enjoy on their own.
Ingredients:
  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 2 granny smith apples, peeled, cored, coarsely chopped
  • 1/2 bunch rhubarb, trimmed, coarsely chopped
  • 70g caster sugar
  • Double cream, to serve
  • 50g butter, softened
  • 55g brown sugar
  • 75g plain flour
  • 50g rolled oats
  • 2.50 gm ground cinnamon
Instructions:
  • Preheat the oven to 200°C. Line four 10cm fluted tart tins with removable bases with pastry, trimming the edges. Chill in the fridge for 15 minutes.
  • Combine apple, rhubarb, and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes until fruits are tender and have released their juices. Remove from heat, taste, and adjust sweetness if needed.
  • In a medium bowl, combine the butter, sugar, flour, oats, and cinnamon. Use your fingertips to rub the ingredients together until just combined for the oaty crumble.
  • - Arrange pastry cases on a baking tray, line with baking paper, and fill with rice or dried beans. Bake for 8 minutes, then remove paper and rice/beans. Bake for an additional 5-7 minutes until golden and crisp. - Spoon rhubarb mixture into pastry cases, sprinkle with crumble mixture. Bake for 10 minutes or until golden and crisp. - Serve warm or at room temperature, topped with a dollop of double cream, if desired.

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