Phil Vickery'S Toffee Pecan Apple Crumbles

1. 1

   Pre heat the oven to 190u00b0C/gas mark 5.

2. 2

   Roll out the pastry and line 8 x 10cm x 2cm deep tartlets, prick the bottoms with a fork, don't roll out too thinly.

3. 3

   Place a disc of silicone or greaseproof paper in each one and fill with baking beans.

4. 4

   Bake for 25 minutes in the oven until lightly browned, remove from the oven and carefully remove the beans with a spoon. Then lift out the paper.

5. 5

   Brush with a little beaten egg and return to the oven for 3 minutes to cook and seal well.

6. 6

   Place the granulated sugar and water into a large saucepan and place over a moderate heat and bring to the boil.

7. 7

   The sugar will boil away quite happily and over a few minutes will start to thicken and become more viscous, eventually turning slightly brown. At this point keep an eye on it as it will turn to a dark caramel fairly quickly.

8. 8

   Add the lemon juice, zest and apples, and cook for 5-6 minutes, until the fruit is half cooked. Pour into a colander and drain well. Reserve the caramel sauce.

9. 9

   Place the flour and cold butter together into a food processor and blitz until smooth.

10. 10

    Pour into a bowl, then spoon in the sugar and nuts.

11. 11

    When ready to serve, place the tarts onto a baking sheet.

12. 12

    Spoon the warmed puree into the 8 tarts, then top with a little caramel juice.

13. 13

    Pile on the crumble mix leaving a domed centre

14. 14

    Bake for 10-15 minutes, or until just browned and cooked. If the cooked pastry is too thin they will break here so ensure you leave it fairly thick when rolling out.

15. 15

    Serve with vanilla ice cream and the caramel apple juices poured over.

* Per serving · 4 servings · Values may vary.