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
(fresh cherries can be very expensive, this is great with dried cherries, just soak for an hour then drain them before adding)
We have also tried this recipe adding 2 tablespoons of mincemeat for a Christmas twist – its delicious!