• flour for dusting
• 400-500g sweet shortcrust pastry
• 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
• 75g caster sugar
• 150g fresh or frozen raspberries
For the crumble topping
• 50g butter, softened
• 50g plain flour
• 1 tsp ground cinnamon
• 40g soft light brown sugar
• 40g flaked almonds, crushed to a coarse crumb
Note: You will also need 6x10cm fluted, loose bottom tart tins
1. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut out 6 circles and use to line the tart tins, lightly pressing into the edges to fit. Trim the edges, pierce the bases a couple of times with a fork, and place in the fridge to rest for about 10 minutes.
2. Preheat the oven to 200C/180C fan ovens/Gas 7.
3. Once rested, put pastry cases on a baking tray and line with individual pieces of baking paper. Fill with baking beans or dry rice and bake in the oven for 8 minutes. Remove the paper and beans or rice and continue to cook the pastry cases for 5-7 minutes until golden and crisp.
4. Meanwhile, place the apple and caster sugar in a saucepan, cover with a lid, and cook over a low-medium heat, stirring occasionally for about 10 minutes or until the apple is tender and juicy. Stir in the raspberries and cook for just a minute or so until they start to release their juices. Remove from the heat.
5. To make the crumble topping, rub together the butter, flour and cinnamon, until the mixture resembles coarse breadcrumbs. Mix in the sugar and almonds.
6. Spoon the apple and raspberries between the pastry cases then scatter the crumble over the top. Put in the oven and cook for 10 minutes until the filling is bubbling and the crumble is golden and crisp.
7. Serve warm or at room temperature with cream, crème fraîche or ice-cream.