Briony Williams’ Bunny Apple Crumble Tarts
- 335g plain flour, plus extra for dusting
- 150g dairy-free spread, frozen
- Zest 1 orange
- 2 Gala apples, peeled, cored and chopped, peel reserved
- Juice ½ orange
- 1½tsp cinnamon
- 50g porridge oats
- 1tbsp maple syrup
- ½ tsp nutmeg
- 12 blueberries
- 12 raisins
Preheat the oven to 200C/180C Fan/Gas 6.
Put 300g of the flour in a mixing bowl. Grate in the frozen spread, add the zest and stir with a blunt-bladed knife. Mix in 2tbsp water. Use your hands to bring the mixture together into a ball. Wrap in clingfilm and chill for 20 mins.
Put the apples in a bowl. Squeeze over the orange juice. Sprinkle over 1tbsp of the remaining flour and 1tsp of the cinnamon. Mix to coat the apples. Set aside.
Put the pastry on a floured surface. Roll out to the thickness of a £1 coin. Cut out 6 x 10cm circles and put them in 6 muffin tray holes, pressing in with your fingers. Trim off the excess but leave ½cm overlapping the edge of each hole. Chill for 5 mins. Use the leftover pastry to make 12 x 2cm bunny ears.
Mix together the oats, the remaining flour, the maple syrup, the remaining cinnamon and the nutmeg.
Divide the apples between the cases, top with the crumble and add the ears.
Bake for 15-20 mins until the pastry is browned and the crumble is set and crispy. Press 2 blueberries and 2 raisins onto each to make a bunny face. Add apple-peel ‘whiskers’ and enjoy warm.