Apple crumble and custard tarts


I came up with this recipe to use some left over crumble and custard. Cox apples work well as they are small and fit well into the tarts.

I am making sure all sweet recipes on the blog are small portion sizes for children. We’ve got so used to having big portions and its unsurprising that there’s a link between rising obesity rates and the trend in bigger portion sizes. I am not puritanical about cakes and desserts and think small and fruity is best!

Ingredients

Crumble

60g plain white flour
20g caster sugar
40g unsalted butter
1/4 teaspoon cinnamon

Pastry

110g plain white flour
30g caster sugar
60g cold unsalted butter
1 medium free range egg yolk
1 dessert spoon of ice cold water

Filling

120g custard
2 dessert spoons of maple syrup
3 apples (English of course)

You will also need some greaseproof paper, baking beans, pastry cutter (size), yorkshire pudding tin

How to…

… make the pastry

Rub together the butter flour and sugar until it resembles breadcrumbs. Using a food processor makes it slightly quicker though it doesn’t take too long by hand.

Add the egg yolk and the iced water and mix in well.

Turn into a bowl and clump together with your hands. Put in a sealed container in the fridge for half an hour to chill.

… make the crumble

While the pastry is chilling, make the crumble mixture by putting all the ingredients in a bowl and rubbing the mixture until it becomes the consistency of bread crumbs. If you have a food processor, all the better, though again, it doesn’t take long by hand.

…then back to the tarts

Preheat the oven to 200/400F/Gas 6. Put the ball of pastry on a floured surface and roll out quite thinly. Use a round cutter to cut out the shape.

Put the pastry in the yorkshire pudding wells and use a small cup or egg cup to gently push it in.

Once you’ve done all of the tarts – you will need to roll the pastry into a ball and roll out a couple more times to use all the pastry up.

Then on a corner of the greaseproof paper use the bottom of a cup of egg cup or use a round pastry cutter and draw round the bottom of it, it needs to fit snugly into the bottom of the tart.

Then fold over the greaseproof paper 3 times along the width of the paper.

Fold it over lengthways 4 times and then cut round the circle shape and you should have 12 circles.

Put the greaseproof paper circles into each tartlet and put baking beans on top to weigh the greaseproof paper down.

Bake so they are just light brown.

…now for the filling

Once the tartlets are out and you’ve removed the greaseproof paper and beans and they have cooled slightly you’re ready to fill them.

Spoon about a dessert spoon of custard in each tartlet. Then you need to core and peel the apples. The best way I’ve found once the apple is peeled and cored is to cut the apple into thirds downwards from top to bottom and then slice across.

Put all the apple pieces in a bowl and add 2 dessert spoons of maple syrup and coat the apple slices with this.

Then put the apple pieces on top of the custard.

Use a pastry cutters and hold it over each tart while you sprinkle the crumble mixture in.

Bake in the oven at 200/400F/Gas 6 for 15-20 minutes until golden brown.

Serve while still warm.

They’ll keep in the fridge for up to 3 days, you can warm through before serving.

Nutrition bits

Each tart is just over 150 kcals which is just under 10% of a 5 year olds recommended calorie intake

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