Apple Crumble Tartlets

1. 1

   Preheat the oven to 350u00b0F. Lightly grease a 12-cup mini tart pan.

2. 2

   Beat spread and powdered sugar in a medium bowl with an electric mixer until pale and creamy. Add egg yolk and vanilla, beating well.

3. 3

   Sift flours together. Fold into creamed mixture to form a soft dough (add a little water if needed). Wrap in plastic wrap and refrigerate 30 mins.

4. 4

   For the filling, combine apples and juice in a small saucepan. Bring to a boil on high heat. Reduce heat to low; simmer 5-8 mins, until apple is pulpy. Cool.

5. 5

   Reserve 1/4 of the pastry. Roll remaining pastry out between two sheets parchment paper until 1/8-inch thick. Using a 3-inch round cutter, cut out 12 rounds. Line tart pan with pastry rounds. Prick with a fork and bake 8-10 mins, until golden.

6. 6

   Spoon apple filling evenly into tart crusts. Sprinkle each with a little reserved crumbled pastry. Bake a further 5 mins, until golden. Serve warm or cold with a dusting of powdered sugar and a dollop of vanilla yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.