Apple Tarts with Blackberry Coulis PDF Print E-mail

Serves 2


150g of ready made puff pastry

1 large cooking apple

2 tsp sugar

1 egg beaten/a dash of milk

  1. Preheat the oven to 200°C/400°F/gas mark 6.  On a lightly floured surface, roll the pastry out to around 3mm thickness and use either a cutter or small plate to cut out 2 circles of around 15cm diameter. Use a knife to mark a border all the way around the circle, about 6mm from the edge. Pierce the rounds 3 or 4 times with the knife. Then place the rounds on a non-stick baking tray, brush with egg/milk and part-cook in the oven for 7 minutes. Remove from the oven.
  2. While the pastry is part-cooking, peel and core the apple then slice it into slim pieces (around 16). Melt a knob of butter in a small pan and add the sugar. Stir until it just begins to caramelize, then add the apple and cook gently for a minute until slightly softened. Use a knife to arrange the apple slices within the border of the pastry rounds (you may need to deflate the centres).
  3. Brush the pastry border and sides with more egg/milk and return to the oven for a further 10 minutes or until the pastry is golden.
  4. Serve with lashings of  The Best of Taste Co Blackberry Coulis
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