Apple Blueberry Tartlets  


Don't let that last handful of blueberries and that lonely apple in the bottom of the crisper get all mushy and fuzzy. Keep a roll of frozen sweet pastry for just this purpose, to reduce food waste and to create a few tasty pies to nibble on.


  • Frozen sweet pastry (Pâte Brisée Sucrée)
  • Leftover fruit (Peel, core and slice up larger fruits
  • Sugar
  • Cinnamon
  • Jam (I used apricot)

Cut out pastry with allowance and press into pan. Remove excess and prick bottoms. Bake in 180°C until golden brown. About 5-10mins.


Cook apples with a tbsp of sugar, a splash of water and a large tbsp of apricot jam, until apples are soft. In a small saucepan, heat up 4 tbsp of sugar and leave it on the stove until it turns liquid and golden brown. Don't stir it, just swirl it a little to ensure even cooking. Throw in 2 splashes of water and stir until caramel dissolves, be careful! It will splatter. Add it to the apples and take it off the heat. Stir in blueberries


Fill pastry shell and let cool before eating. If making a lattice pie, skip the blind baking, just put filling into raw dough shell, arrange lattice on top, sprinkle sugar over and bake until golden brown and bubbling.