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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

  1. 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
  2. Rub the butter into the dry ingredients until a sandy texture. Continue to blend until clumps start forming.

Assembly

  1. 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
Gluten Free

Gluten Free

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Rhubarb & Apple Patisserie Filling 4.5kg
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