Bramley apple, raspberry and almond crumble tarts r

Name: Bramley apple, raspberry and almond crumble tarts recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sprinkle flour for dusting; 400 g (14.1oz) -500g sweet shortcrust pastry; 2 Bramley apples (approx 450g), peeled, cored and roughly chopped; 75 g (2.6oz) caster sugar; 150 g (5.3oz) fresh or frozen raspberries; 50 g (1.8oz) butter, softened; 50 g (1.8oz) plain flour; 1 tsp ground cinnamon; 40 g (1.4oz) soft light brown sugar; 40 g (1.4oz) flaked almonds, crushed to a coarse crumb

Servings: persons

1
On a lightly floured surface, roll out the pastry to the thickness of a 1 coin.
2
Cut out 6 circles and use to line the tart tins, lightly pressing into the edges to fit.
3
Trim the edges, pierce the bases a couple of times with a fork, and place in the fridge to rest for about 10 minutes.
4
Preheat the oven to 200C/180C fan ovens/Gas 7.
5
Once rested, put pastry cases on a baking tray and line with individual pieces of baking paper.
6
Fill with baking beans or dry rice and bake in the oven for 8 minutes.
7
Remove the paper and beans or rice and continue to cook the pastry cases for 5-7 minutes until golden and crisp.
8
Meanwhile, place the apple and caster sugar in a saucepan, cover with a lid, and cook over a low-medium heat, stirring occasionally for about 10 minutes or until the apple is tender and juicy.
9
Stir in the raspberries and cook for just a minute or so until they start to release their juices.
10
Remove from the heat.
11
To make the crumble topping, rub together the butter, flour and cinnamon, until the mixture resembles coarse breadcrumbs.
12
Mix in the sugar and almonds.
13
Spoon the apple and raspberries between the pastry cases then scatter the crumble over the top.
14
Put in the oven and cook for 10 minutes until the filling is bubbling and the crumble is golden and crisp.
15
Serve warm or at room temperature with cream, creme fraiche or ice-cream.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 sprinkle flour for dusting, 400 g (14.1oz) -500g sweet shortcrust pastry, 2 Bramley apples (approx 450g), peeled, cored and roughly chopped, 75 g (2.6oz) caster sugar, and more.

Yes, Bramley apple, raspberry and almond crumble tarts recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bramley apple, raspberry and almond crumble tarts recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions