Apple Crumble Tartlets

Extreme closeup of an apple crumble tartlet topped with ice cream and caramel sauce.

These apple crumble tartlets have crisp pastry, creamy custard, cinnamon apples and crunchy streusel - like mini apple pies with custard.

All components need cooling time so make sure to plan ahead. That said, all components can be made ahead of time, see notes.

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Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: mini tarts

Calories: 369kcal

For best results, weigh ingredients with a kitchen scale.

Ingredients

10 8cm / 3inch homemade tart shells (or store-bought)

FOR THE PASTRY CREAM

1 ¼ cups whole milk (310ml)
¼ cup white granulated sugar (or caster sugar) (50g/~1 ¾oz)
2 tablespoons cornflour (US cornstarch) (20g/¾oz/8 tsp, notes1)
2 egg yolks from large eggs
½ teaspoon vanilla extract
7 g butter (¼ oz/½ tablespoon)

FOR THE APPLE COMPOTE

4 granny smith apples
⅓ cup brown sugar (66g / 2 ⅓oz)
1 teaspoon ground cinnamon
2 teaspoons apple cider vinegar
½ teaspoon vanilla extract

FOR THE STREUSEL

100 g plain flour (all purpose flour) (¾ cups/3 ½oz)
2 tablespoons white granulated sugar (or caster sugar) (33g/~1 ¼oz/ 8tsp, notes 1)
2 tablespoons light brown sugar (33g/~1 ¼oz/ 8tsp, notes 1)
Pinch salt
57 g unsalted butter melted not hot (¼ cup / ½ stick / 2oz)

Instructions

MAKE THE TART SHELLS starting at least 4 hours prior to serving or up to 3 days ahead. You can also use store-bought tart shells.
BAKING THE TART SHELLS: Preheat the oven to 180C / 350F (not fan forced). Line an insulated baking tray (best) or regular baking sheet with a mesh silicone baking mat (best), regular silicone baking mat (2nd best) or baking paper.
Place the frozen tart shells onto the lined baking sheet. If not done already, make sure to prick the bases with a knife. Bake for 15-18 minutes until they’re starting to get some golden colour.
FOR THE STREUSEL:
Preheat the oven to 180C/350F. Line a baking sheet with baking paper.
Combine the flour, sugar and salt in a bowl and whisk to combine.
Add the melted butter and mix with a fork to combine until forming large clumps.
Spread the mixture over the baking sheet, breaking up larger clumps, and bake for 10-14 minutes until starting to turn golden. Allow to cool.
FOR THE PASTRY CREAM:
In a heavy based, small saucepan, over medium heat, heat 1 cup of the milk and all the sugar, stirring to dissolve until it starts steaming point.
To a small mixing bowl, add the cornflour, egg yolks and remaining ¼ cup of milk. Whisk, using a balloon whisk until smooth and combined.
While gently whisking, slowly drizzle the hot milk into the eggs. Don’t pour it too quickly or you’ll cook the eggs.
Return the custard mixture to the pan and cook over medium heat, gently stirring with a whisk the entire time until it starts to thicken and bubble.
As soon as you see the first bubbles appear, continue cooking and stirring for a full minute to activate the cornflour.
Remove from the heat and stir in the butter and vanilla until the butter has melted and is fully incorporated.
Line a small square dish with plastic wrap. Pour the vanilla pastry cream into the dish and seal the plastic wrap over the top (or pour into a bowl or jug and press plastic wrap to the surface). Cool to room temperature before adding to the tart shells.
FOR THE APPLE COMPOTE:
Peel and core the apples and cut them into small cubes (1cm / ½ inch)
Add all the ingredients, except the vanilla, to a medium heavy based saucepan and cook on low-medium, stirring regularly, until the apples are soft and any liquid has evaporated.
Stir in the vanilla. Cool before adding to the tart shells.
TO ASSEMBLE:
Once cooled add 1-1 ½tablespoons of pastry cream to each tart shell, spreading it out evenly.
Divide the apple compote evenly between the 10 tart shells (about 1 heaped tablespoon each).
Top each one with the baked streusel.
Best eaten soon after assembly but will keep well in the fridge overnight.
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Notes

Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Allow cooling time. All elements will need to cool to room temperature before assembling.
Making them ahead:
1. Tart shells and streusel can be made and baked weeks in advance and stored in the pantry in airtight containers.
2. Pastry cream and apple compote can be made and chilled up to 3 days ahead.

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