Rhubarb & Apple Custard Crumble Tarts
Serves 12 people
Sweet, tangy, and irresistibly crumbly. These Rhubarb & Apple Crumble Tarts feature a buttery pastry base, creamy Barker’s Professional Custard Flavoured Patisserie Crème and Barker’s Professional Rhubarb & Apple Patisserie Filling, and a golden almond crumb topping. Serve warm or cold; either way, they’re a crowd-pleaser!
By Barker's
Ingredients
Sweet Pastry
- 349 g Plain Flour
- 100 g Icing Sugar
- 199 g Salted Butter
- 69 g Egg yolk
Almond Crumble
- 135 g Salted Butter
- 90 g Caster sugar
- 149 g Plain flour
- Ground almonds
Filling
- Barker’s Professional Custard Flavoured Patisserie Crème
- Barker’s Professional Rhubarb & Apple Patisserie Filling
Method
- Rub the dry ingredients together with the softened butter. Add the egg yolks to combine to form a paste. Wrap and chill in the refrigerator for 30 minutes. Roll out the pastry and cut into desired sizes. Blind bake at 180°C
- Rub the butter into the dry ingredients until a sandy texture. Continue to blend until clumps start forming.
Assembly
- Pipe some Barker’s Professional Custard Flavoured Patisserie Crème into the base of each pre-baked pastry case, about one third full. Top the remainder of the tart with Barker’s Professional Rhubarb & Apple Patisserie Filling. Place the crumble topping on top and bake at 190°C until lightly golden. (Can be served either warm or cold).
This Recipe Uses
Custard Flavoured Patisserie Crème 1.25kg
$10.49
1.25kg
Rhubarb & Apple Patisserie Filling 4.5kg
$0.00
4.5kg
