Mini Apple Crumble Tarts

This recipe has been provided by the team at SPC.

Method

For the Pastry:

1. Preheat the oven to 160°C.
2. Put flour in a bowl and add the butter. Rub in with your fingers until the mixture resembles breadcrumbs. Add the sugar, salt, egg and rum and bring together into a smooth dough, take care not to overwork. 
3. Shape the dough into a ball, flatten slightly and chill for at least 30 minutes wrapped in cling film.
4. Lightly grease a 12-hole muffin tin with butter and dust with flour. Tap out the excess flour. 
5. Briefly knead the dough again and roll out to 2-3mm thick on a lightly floured work surface. Using a cookie cutter or an upturned glass, cut out 12 circles (approx. 15 cm) and use to line the muffin tins. Trim off any overhanging edges with a knife. Sprinkle the pastry bases lightly with breadcrumbs. 

For the Crumble:

1. Melt the butter in a saucepan over a low heat and leave to cool slightly. 
2. Mix the flour with the nuts, sugar, vanilla sugar and cinnamon in a bowl. Add the melted butter and rub between your fingers until the mixture is crumbly.

For the Filling:

1. Whisk together the Greek yogurt, sour cream, egg, custard powder, sugar and vanilla sugar until well mixed. 
2. Divide the mixture evenly between the pastry cases and top each one with about 2 tablespoons of the apple sauce. 
3. Scatter over the crumble mix with your fingers.
4. Bake for about 20 minutes until golden. Remove from the oven and leave to cool in the tin, then carefully turn them out using a blunt knife to loosen. 
5. Dust with icing sugar and serve with extra apple sauce if desired.

Tip: mix up the flavours with the SPC Cranberry Sauce or Plum sauce!