I’ve had quite a few requests for the Apricot Crumble tarts, so I’m providing the recipe in this post.
Actually, it a composite of two recipes. First, the recipe for apricot crumble. I make this for dessert the evening before, then next day use the leftovers as the filling for the tart cases. You could do the same of course with leftover apple crumble, works a treat.
The second recipe is for the buttery sweet shortcrust pastry for the tarts cases.
Read the recipes through to the end and you will found all the necessary instructions are in there.
900g apricots, approximately – stones removed and quartered
Sugar to taste
¼ cup water
3 to 6 teaspoons cornflour mixed to a paste with a little cold water
For the topping
1 cup self raising flour
½ cup brown sugar, firmly packed
80g butter, diced
Place the apricots and water in a saucepan and bring to the boil. Reduce heat and simmer until apricots are soft. Add sugar to taste.
Bring back to the boil and thicken with some or all of the cornflour paste if necessary.
Transfer to a large casserole dish (or a lasagna style dish).
To make the topping, place the ingredients in a food processor and process until the mixture resembles breadcrumbs.
Sprinkle over the crumble mixture and bake for 30 minutes in a moderate oven or until the crumble is golden brown and crispy.
Sweet Shortcrust Pastry
(Enough for about 15 to 18 small fruit tarts)
125g butter, softened
250g plain flour
¼ teaspoon baking powder
Whisk the butter and sugar together, then whisk in the egg until well combined.
Mix in the combined flour and baking powder with a metal spoon to make a soft dough.
Wrap in cling wrap and place in fridge for 30 minutes at least before using.
Roll out on a lightly floured surface, sprinkling the dough with flour also.
Grease tart tins (small muffin size).
Cut rounds from pastry to fit the base and sides of the tins. (Scraps of pastry can be very successfully re-rolled by the way.)
Brush the inside of the tart case with a little lightly beaten egg white (this stops the pastry absorbing liquid from the filling.
Spoon in the fruit filling (e.g. apricot crumble mixture) and bake for 15 minutes at 200 degrees C until the pastry is golden brown.
Remove trays from oven, leave to stand for approximately 5 minutes until tarts become firmer, then carefully remove to a wire rack to cool.