Apple and Blueberry TartsCourse: Sweet TreatsCuisine: BritishDifficulty: Easy
These individual apple and blueberry tarts look good and taste even better.
375g sheet of ready-rolled puff pastry, thawed if frozen
2 tablespoons caster sugar
1 vanilla pod, split lengthways
3 sweet eating apples, such as Red Delicious or Braeburn, cored and cut into wedge
chilled double cream, to serve
- Preheat the oven to 220℃ (425℉) Gas 7.
- Lightly flour a work surface and unroll the pastry. Flatten it out and use a sharp knife or a pizza wheel to cut it into 4 squares. Transfer the squares to the prepared baking tray.
- Put the sugar and 2 tablespoons of water in a saucepan and bring to the boil, stirring until the sugar dissolves. Use the tip of a small sharp knife to scrape the vanilla seeds directly into the sugar syrup and stir to combine.
- Add the apple slices to the pan, reduce the heat to medium and cook for 4-5 minutes, turning the apples gently so they cook evenly. Add the blueberries and gently stirto coat them in sweet syrup. Arrange the apples and blueberries on top of each pastry square. Bake in the preheated oven for 18-20 minutes, until the pastry is puffed and golden. Sereve warm with the cream spooned over the top.
Over 65 comforting baked fruit desserts from this recipe book by Ryland Peters & Small