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