Apricot crumble tarts
reduced-fat shortcrust pastry
112 g, just thawed
Apricot, canned in natural juice, drained
1 whole, halved
shredded or desiccated coconut
reduced fat oil spread
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1/3cup (80ml) capacity muffin tin holes with oil.
- Using a 9.5cm fluted cutter, cut 4 rounds from pastry. Line prepared muffin holes with pastry. Line pastry cases with baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes. Remove paper and weights.
- Meanwhile, drain apricots, reserving juice. Scrape seeds from vanilla bean (see tip), reserving pod. Combine apricots, half the sugar, vanilla seeds and pod and 2 tablespoons reserved juice in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Transfer to a bowl. Discard vanilla pod. Cool.
- Combine flour, remaining sugar and coconut in a bowl. Using fingertips, rub in spread until mixture resembles coarse breadcrumbs. Spoon apricot mixture into pastry cases. Top with crumble mixture and bake for 20 minutes or until lightly browned. Carefully remove tarts from tin. Serve warm or cold.