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Ингредиенты
- 1 x 375 gram pac sweet pastry
- 25 gm Unsalted butter
- 25 gm Caster sugar, 1 egg
- 25 gm Grnd pecans
- 2 tsp Plain flour
- 1 pch cinnamon
- 150 gm Blueberries
- 2 x Cox's apples
- 3 Tbsp. Maple syrup
- 150 ml Double cream
- 150 ml Lowfat milk
- 1 x Vanilla pod
- 2 x Large eggs
- 1 Tbsp. Caster sugar Icing sugar, to dust
Инструкции
- Preheat oven to 220c/450f/Gas 7.
- 1 Roll the pastry out on a floured surface till 5mm/1/4" thick and use to line two tartlet tins.
- 2 Using a fork, prick the base of tartlets well. Cover with clingfilm and transfer to the fridge to chill.
- 3 Crack the egg into a small bowl and beat lightly. Place the butter and sugar in a small bowl and cream till softened.
- 4 Grind the pecans in the mini blender. Add in to the bowl with 2 tbsp egg, flour and cinnamon. Combine well.
- 5 Place half of the blueberries in a small bowl and, using the back of a spoon, crush lightly.
- 6 Remove the lined tartlet tins from the fridge and place on a baking tray. Spread the pecan fold in the base of each and spoon over the blueberries, gently pushing into the mix. Transfer to the oven and bake for eight min.
- 7 Using a corer, remove the cores from the apples. Cut the apples in half and then into 1cm/1/2" thick slices.
- 8 Heat the maple syrup in a medium frying pan. Add in the apple slices and cook on a medium heat, stirring occasionally, till golden brown and tender.
- 9 For the Custard: Put the cream and lowfat milk into a saucepan. Split the vanilla pod down one side lengthways and add in to the pan. Heat through gently till just below boiling point.
- 10 Place the yolks into a medium bowl. Add in the sugar and beat together till smooth.
- 11 Remove the tarts from the oven and place on an upturned ramekin to remove sides of the tin. Place back on baking tray and bake for another 4-5 min till golden brown.
- 12 Pour the warm lowfat milk into the egg mix, whisking all the time.
- Wipe out the pan and strain the custard back in. Cook over a gentle heat, whisking all the time till the custard has slightly thickened.
- 13 Stir in the remaining blueberries to the apples and cook for another minute.
- 14 To serve: Remove the tarts from the oven and transfer to the plates. Spoon over the apple and blueberry mix and pour around the vanilla custard. Dust lightly with icing sugar and eat immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 2 servings | |
| Calories 1170 | |
| Calories from Fat 670 | 57% |
| Total Fat 75.41g | 94% |
| Saturated Fat 27.69g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 486mg | 162% |
| Sodium 993mg | 41% |
| Potassium 744mg | 21% |
| Total Carbs 88.76g | 24% |
| Dietary Fiber 4.7g | 16% |
| Sugars 31.28g | 21% |
| Protein 37.0g | 59% |
