Apple & Blueberry Tarts

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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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