Jo Pratt'S Bramley Apple, Raspberry And Almond Crumble Tarts Recipe

Name: Jo Pratt'S Bramley Apple, Raspberry And Almond Crumble Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Bramley apples approx 450g, peeled, cored and roughly chopped; flour for dusting; 1 1/8 pounds shortcrust pastry sweet; 5/8 cup caster sugar; 1 cup frozen raspberries or fresh; 3 1/2 tablespoons butter softened; 6 3/8 tablespoons plain flour; 1 teaspoon ground cinnamon; 2 15/16 tablespoons light brown sugar soft; 7 tablespoons flaked almonds crushed to a coarse crumb; 6 tart x10cm fluted, loose bottom, tins.

Servings: persons

2 Bramley apples approx 450g, peeled, cored and roughly chopped
flour for dusting
1 1/8 pounds shortcrust pastry sweet
5/8 cup caster sugar
1 cup frozen raspberries or fresh
3 1/2 tablespoons butter softened
6 3/8 tablespoons plain flour
1 teaspoon ground cinnamon
2 15/16 tablespoons light brown sugar soft
7 tablespoons flaked almonds crushed to a coarse crumb
6 tart x10cm fluted, loose bottom, tins.

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

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 Bramley apples approx 450g, peeled, cored and roughly chopped, flour for dusting, 1 1/8 pounds shortcrust pastry sweet, 5/8 cup caster sugar, and more.

Yes, Jo Pratt'S Bramley Apple, Raspberry And Almond Crumble Tarts 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.

Jo Pratt'S Bramley Apple, Raspberry And Almond Crumble Tarts

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