Apple And Pear Streusel Tarts

Apple And Pear Streusel Tarts
  • 2 servings
  • 45 minutes to prepare
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Ingredients

  • 1 pack shortcrust pastry
  • 50g butter, diced + 10g for greasing
  • 100g plain flour
  • 50g golden caster sugar
  • 1 small bramley apple, peeled & cored
  • 1 ripe pear, peeled & cored
  • 25g flaked almonds
  • Icing sugar, for dusting

Instructions

Method

  1. Preheat the oven to 180°c / 160°c Fan / 356°F/ Gas Mark 4.
  2. Roll out the shortcrust pastry and line two buttered individual tart cases covering the base and sides.
  3. Line the raw pastry tarts with tin foil, ensuring to press into the edges and fill with rice to bake blind for 15 minutes. Remove the tin foil and rice then bake for a further 2 minutes.
  4. In a bowl, crumble together the plain flour, diced cold butter and 25g of golden caster sugar until an even sandy-like texture. Place onto a parchment lined baking tray and bake in the oven for 5 minutes. Stir the crumble mix and bake for a further 5 minutes until fully cooked and golden brown. Remove from the oven and place to one side
  5. Evenly dice the bramley apple and pear and place into a small saucepan. Add the remaining sugar and 2 tbsp of water and gently steam with the lid on until tender.
  6. Fill the tart cases with the apple and pear mix and top with the crumble.
  7. Add some flaked almonds on top and cook in the oven for 5 minutes.
  8. Dust with icing sugar and serve with whipped cream.

Chef’s Tip:
Baking blind in pastry terms mean to cook the pastry tart fully before you add the filing which helps stop a soggy bottom and keep the tart base nice and crisp.

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