Apple & Blueberry Tarts
Recipe: #31821
April 23, 2019
Categories: Desserts, Snacks, Dairy, Fruit, Apple, Blueberry, Easy/Beginner Cooking, Quick Meals, Entertaining, Food Processor, Oven Bake, Refrigerator, High Fiber, High Protein, Vegetarian, Sour Cream, Cobblers/Tarts more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (243.6 g)
- Calories 677.7
- Total Fat - 39.9 g
- Saturated Fat - 22.5 g
- Cholesterol - 312.6 mg
- Sodium - 262 mg
- Total Carbohydrate - 62.8 g
- Dietary Fiber - 1.5 g
- Sugars - 18.5 g
- Protein - 17.8 g
- Calcium - 268.9 mg
- Iron - 3.4 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place biscuits into a food processor and process to fine crumbs and then transfer to a bowl and add butter and stir until well to combined.
Step 2
Spoon mixture (reserving 2 tablespoons for topping), into 4 fluted, 11cm x 2cm-deep, loose-bottom tart pans and press crumb mixture into base and sides of pans and then place in fridge for 20 minutes.
Step 3
Place sour cream, egg and icing sugar into a small bowl and whisk until well combined and then spoon into prepared pans.
Step 4
Cut apple into quarters, remove core and slice thinly and then arrange apple slices and blueberries over custard mixture and sprinkle with reserved crumb mixture and bake for 25 to 30 minutes or until custard is set and then serve warm.
Step 5
NOTE - Granita biscuits are a good all-purpose biscuit and were used for their crumbly texture.
Tips & Variations
No special items needed.
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