Wed, 15 March 2017
Catherine Leyden made Apple Crumble Tartlets in the AM kitchen this morning. They’re a modern take on an Irish classic, especially for St. Patrick’s Day this Friday!
Ingredients:
Pastry
375g/12oz Odlums Cream Plain Flour
175g/6oz Butter
150ml/¼pt Cold Water
Filling
2 Large Cooking Apples
2-3 tablespoons sugar, to sweeten
Crumble
125g/4oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
125g/4oz Shamrock Demerara Sugar
175g/6oz Odlums Porridge Oats
Method:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
Add in sugar and oats and mix together.
Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
Bake for 18-20 minutes until golden brown. Serve warm with a scoop of icecream, freshly whipped cream or a dollop of Greek yoghurt.
Watch it back here:
