This homely dessert made by Andrew Nutter gets a makeover with walnuts and sweet spice
Apple crumble tart with a walnut topping
Method
1. To make the walnut topping, process together the caster sugar, brown sugar, flour, cinnamon and walnuts in a food processor until finely ground.
2. Add the butter and pulse until it forms a crumb texture.
3. To make the apple filling, heat the butter in a frying pan until nut brown, then add the apples and fry, tossing lightly, until softened.
4. Add the raisins, cinnamon and nutmeg and mix well. Set aside to cool.
5. To make the custard, heat the milk and vanilla flavouring in a saucepan until just beginning to boil.
6. Mix together the yolks and sugar in a bowl, then stir in the flour.
7. Pour half the milk onto the egg mixture, and pour the mixture back into the pan. Simmer until thickened, stirring all the time.
8. Preheat the oven to 180C/gsa 4. Spoon the custard into the tartlet cases, top with the apple mixture, then scatter some crumble mixture over each tartlet.
11. Bake for 8-10 minutes until the topping is golden. Serve warm with mascarpone cheese and berries and decorate with mint sprigs.
Cook: 20 min
Ingredients
8 small pastry cases, about 4cm in diameter, baked50g caster sugar
50g soft brown sugar
25g plain flour
1 tsp cinnamon powder
40g Walnuts
40g chilled Butter
For the apple mixture
25g Butter4 Bramley apples, cored and cut into 1cm dice
50g raisins, soaked overnight in 1 tbsp rum
0.25 tsp cinnamon powder
1 pinch grated nutmeg
For the custard
300ml Milk0.25 tsp vanilla flavouring
2 egg yolks
50g caster sugar
25g plain flour
To serve
4 scoops Mascarpone100g berries
4 sprigs Mint
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