Blackberry & Apple Custard Crumble Tarts

Name: Blackberry & Apple Custard Crumble Tarts
Yield: 12 tarts
Cuisine: British
Ingredients: 1/2 quantity of Shortcrust Pastry (see my recipe); 1 apple; 50 g blackberries; 1/2 tbsp sugar; 1/4 Pint thick custard - I used Birds; 50 g sugar; 50 g butter (softened); 90 g plain flour

Hayley Bradley @Hayley_eats

Bristol, UK

It’s pastry week in the #cookpadGBBO tent. I make blackberry and apple crumble very often so I thought it would be fun to take it to the next level, technically, and make mini crumbles in a shortcrust pastry tart. I have also added a little bit of custard, because everyone knows you have to have custard with crumble!

Hayley Bradley @Hayley_eats

Saved

Ingredients

12 tarts

1/2quantity of Shortcrust Pastry (see my recipe)
Filling
1apple
50 gblackberries
1/2 tbspsugar
1/4 Pintthick custard - I used Birds
Crumble topping
50 gsugar
50 gbutter (softened)
90 gplain flour

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Steps

1

Roll out the shortcrust pastry and using a round cutter cut out 12 circles. Press these into a 12 hole muffin tin.
2

Make the filling- cut the apple into small chunks and place in a saucepan with the sugar. Heat gently until the apple starts to break down. Add the blackberries, stir and cook for a further few mins.
3

Make the Crumble- put the flour, sugar and butter into a bowl. Rub together with your fingers until the mixture starts resembling crumble
4

Take the muffin tray and fill each tart case 2/3rds full with the fruit mixture. Top with a teaspoon of custard and then a small mound of crumble
5

Bake for 15-20 minutes- until the crumble is golden brown