Step 1

Roll the pastry out to 5mm thick and use to line six 10cm loose-bottomed tart pans. Trim excess and chill.

Step 2

Preheat oven to 180°C. Place apple, caster sugar, cinnamon, 1 tablespoon butter and 2 tablespoons water in a pan over medium-low heat. Cook, stirring occasionally, for 8-10 minutes until fruit has softened. Stir in berries. Set aside.

Step 3

Line the pastry cases with baking paper and fill with pastry weights or uncooked rice. Bake for 8 minutes, then remove paper and weights and bake for a further 2-3 minutes until golden and dry.

Step 4

Meanwhile, place golden syrup and remaining butter in a pan and stir over low heat until melted. In a separate bowl, mix crumbs and brown sugar. Stir butter mixture into dry ingredients. Set aside.

Step 5

Fill tarts with apple, top with crumbs and bake for 20 minutes or until golden and bubbling. Serve with ice cream.