Rustic Apple Tart
3 medium or 2 large Cameo® apples, cored and thinly sliced
3 Tbsp. sugar, divided
150g Cherries, halved and pitted
2 sheets ready roll puff pastry
- Preheat oven to 200°c/gas 6. Melt butter in medium skillet over medium-high heat. Add apples and 2 Tbsp. sugar; cook 5 min. or until apples begin to soften. Add blueberries and cherries, gently stirring to combine. Remove from heat.
- Unfold pastry sheets onto lightly floured surface. Roll to 30cm (1 large ruler) squares. With a knife or cookie cutter, cut four 15cm rounds from each pastry sheet. Transfer rounds to a lightly buttered baking sheet. Prick surface of rounds all over with a fork to ensure even rising.
- Evenly distribute fruit among pastry rounds, mounding the fruit slightly in the centre of each round and leaving a 7.5cm border. Fold edges of dough (free-form) over edges of each fruit mixture. Sprinkle 1 Tbsp. sugar over tarts.
Bake 15 min. or until edges of pastries are golden brown.
Serve warm with ice cream or whipped cream, if desired. Makes eight tarts