Spiced Apple and Blackberry Crumble Tarts

Firstly, make the sweet pastry cases and blind bake until golden, cool and set to one side.

For the crumble topping, mix the butter and plain flour together until you have a breadcrumb consistency. Now add the oats, demerara sugar and hazelnuts.

For the apples, peel, core and roughly chop and add to a pan with sugar, lemon zest and cinnamon and gently cook until the apple stats to soften, leave to cool.

Once cooled add the blackberries.

Take a pastry case and fill with a generous amount of the apple and blackberry mixture.