Apple Crumble Tartlets

Method

1.  First Stew the Apples.

2. Peel, core and cut the finely cut the apples and put into a saucepan with a lid.

3. Add the water, icing sugar stir in and bring to the boil, turn. down the heat to medium and simmer the apples until are soft. This process will take about 10 minutes.

4. Now we will make the Tartlet Bases.

6. Put the plain flour and unsalted butter into a mixing bowl and gently rub together until the mix resembles fine breadcrumbs.

7. Mix in the Natural Flavoured Icing sugar and the pinch of salt followed by the egg yolk, if the pastry feels too dry add a tbsp of water and mix to form a dough.

8. Using a fluted pastry cutter chord the size to match your tin and priced to cut out the bases and putting into your tartlet tin. Re-roll out the dough until you have lined the tartlet tins, this dough will make between 12 and 15 tarts depending on the thickness of your base.

9. Chill the pastry shells in the fridge whilst you make your crumble topping.

10. Add the butter and the flour to a mixing bowl and gently rub together until the mixture resembles fine breadcrumbs.

11. Add the light brown sugar and Natural Flavoured icing sugar to the flour and mix until the whole mix resembles fine breadcrumbs.

12. Now fill the tartlet bases with the apple filling and using a teaspoon, carefully spoon the crumble mix onto the top, you can allow the crumble mix to fill the whole of the top and then bake in the oven for 15- minutes or until the crumble is golden brown.

13. Remove from the oven and allow to cool in the tin for at least 10 minutes before transferring to a wire tray.

14. These Apple Crumble Tartlets can be served warm or cold.