Apple and mango crumble tart

Method

1. Preheat the oven to 170°C/gas 3.

2. Roll out the pastry and use it to line 4-6 individual tartlet cases, each 10cm by 4cm. Prick the base of each tartlet case thoroughly.

3. Blind bake the cases for approximately 10-15 minutes until light brown. Remove and set aside to cool on a wire rack.

4. To make the filling, melt the butter in a frying pan then add the apple and cook for 2 minutes.

5. Add the mango, cinnamon stick, ground cloves and nutmeg and cook for another 1 minute.

6. Meanwhile, prepare the crumble mixture. Rub the flour and the butter together in a mixing bowl until the mixture resembles crumbs. Stir in the sugar and nutmeg and place on a baking tray.

7. Preheat the oven to 190°C/gas 5. Bake the crumble for 10 minutes turning occasionally.

8. Spoon the fruit filling into the pastry cases and top with the baked crumble mixture.

9. Bake the crumble tartlets for around 10 minutes, until golden brown.

10. Serve the tartlets with ice cream.

Comments                        add a comment

Be the first to add a comment...

Ingredients

400g short crust pastry
ice cream, to serve

For the filling:

50g Butter
450g Jonagold apples, peeled, cored and diced
2 large mangoes, peeled, stoned and diced
1 cinnamon stick
pinch of ground cloves
pinch of freshly grated nutmeg

For the crumble mix:

200g Flour
70g Butter
100g Sugar
1 tsp ground nutmeg

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Save money on shopping bills
Real Italian food for real food lovers