Apple Blueberry Tartlets  


Link: wontonwoman.wordpress.com

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.

Ingredients

  • 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.

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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

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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.