YIELD: 12 tarts
350g plain flour
100g icing sugar
200g butter salted
70g egg yolk
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 sweet pastry out and cut into desired sizes and blind bake at 180°C.
135g butter salted
90g caster sugar
150g plain flour
45g ground almond
Rub in the butter into the dry ingredients until a sandy texture and then continue to blend until clumps start forming.
Pipe some Barker’s Professional Custard Flavoured Patisserie Crème into the base of each pre-baked pastry case (approximately 1/3 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.
Serve either cold or warm.