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Apple and blueberry tarts
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Sweet pie with biscuit crumb crust and double-fruit filling for a fun twist.
Ingredients:
  • 250g Granita biscuits (see note)
  • 125g butter, melted, cooled
  • 176.25 gm sour cream
  • 1 egg
  • 24.00 gm icing sugar
  • 1 Golden Delicious apple
  • 82.50 ml frozen blueberries
Instructions:
  • Pulse biscuits in a food processor until finely crushed. Transfer the crumbs to a bowl and mix in the butter until fully incorporated.
  • Divide the mixture among 4 fluted, 11cm x 2cm-deep, loose-bottom tart pans, saving 2 tablespoons for topping. Firmly press the crumb mixture into the base and sides of the pans. Chill in the fridge for 20 minutes.
  • Combine sour cream, egg, and icing sugar in a small bowl, whisk until smooth, then spoon the mixture into prepared pans.
  • Quarter the apple, remove the core, and thinly slice it. Arrange the apple slices and blueberries over the custard mixture. Sprinkle with the reserved crumb mixture. Bake for 25 to 30 minutes until the custard is set. Serve warm.

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