Strawberry and apple crumble

Ingredients:

• 225g hulled and sliced ​​strawberries, plus strawberry pieces for garnish
• 225g peeled, cored and sliced ​​apples (such as Granny Smith)
• 1/2 cup walnut halves
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 ready-made shortcrust pastry baskets (10 cm in diameter) (see recipe below)
• 1 tbsp. plus 2 tbsp. premium wheat flour
• 5 tbsp (75 g) butter
• 1/2 cup oatmeal
• 9 tbsp. l. brown sugar
• Powdered sugar for decoration
• Serving suggestion: with vanilla ice cream

Sand baskets:

• 9 tbsp. butter at room temperature
• 1 and 1/3 sifted powdered sugar
• 2 beaten egg yolks
• A little cream
• 2 cups sifted premium wheat flour

Preparation:

1. Preheat oven to 180°C.
   
   In a saucepan over medium heat, combine the strawberries, apples, granulated sugar, walnuts, and cinnamon. Cook, stirring occasionally, until softened.
   
   Spread the strawberry-apple mixture among the shortbread cups.
   
   Sift the flour into a bowl and rub the butter into it until fine crumbs form. Add the oats. Gently fold in the brown sugar. Sprinkle a thick layer of the crumble mixture over the fruit. Place the crumbles on a baking sheet and bake until lightly browned, heated through, and the filling begins to simmer, about 20 minutes. Garnish with strawberry slices. Bake for a few more minutes.
2. Place the dessert on plates, place a scoop of ice cream on top of each crumble and sprinkle with powdered sugar.
   
   Sand baskets: In a mixer, beat the butter and sugar, then slowly add the eggs, mixing well. Add the cream. Add the flour all at once and mix until a smooth dough forms. Divide the dough in half and wrap in plastic wrap. Refrigerate for an hour.
3. Preheat oven to 180°C.
   
   On a lightly floured surface, roll out half the dough into a large square about 1/4 inch thick. (Freeze the other half for another use.) Divide the dough into 4 pieces and place them into 4 tart tins (each 4 inches in diameter). Line each tart tin with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for another 15 minutes.
   
   Let cool on a wire rack. Yield: 4-8 shortbread tarts (10 cm in diameter).