Berry Citrus Crumble Tartlet
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
4
- For the pastry
- 2 cups all-purpose flour
- ½ cup butter
- ¼ cup caster sugar
- 2 egg yolks
- 2 Tbsps water
- For the filling
- ¼ cup sugar
- ½ tsp ground cinnamon
- 1 tsp Corn starch
- 1 cup Blueberries
- 1 Lime (finely grated zest and juice)
- 1 Tbsp unsalted butter (diced)
- For the crumble topping
- 1 cup self-rising flour
- ½ cup butter
- ½ cup sugar
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and beat in the egg yolks. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 4 x 10 cm| 4" loose-based deep tart tins.
3.
Roll out the pastry on a floured surface and line the tins. Prick the pastry all over with a fork, line the pastry cases with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans.
4.
For the filling: mix together the sugar, cinnamon, cornflour, lime zest and juice and blueberries. Spoon into the pastry cases. Dot the butter on top.
5.
For the crumble topping: put the flour into a bowl and rub in the butter until the mixture is crumbly. Stir in the sugar. Spoon on top of the filling.
6.
Bake for 25-30 minutes until the crumble is golden brown. Cool in the tins.
