Blueberry and Apple Flaky Tart

Cook time 1 hour 45 minutes
Servings 2

Ingredients

1 sheet of good quality puff pastry, rolled into a rectangle

8 Granny Smith apples, cored

3 tbsp caster sugar

Pinch of cinnamon

1 lemon peel

2 punnets of blueberries

2 tbsp maple syrup

Icing sugar, for dusting

Blueberry and Apple Flaky Tart

Method

Peel and dice four of the apples and place in a pot with two tablespoons of water, sugar, cinnamon and the lemon peel. Cook the apples over a medium heat for 10-15 minutes or until they start to collapse. Add one punnet of the blueberries and cook for a further 5-8 minutes to form compote consistency. Cool to room temperature.

Pre heat the oven to 220C.

Line the base of a flat baking tray with baking paper and then the puff pastry. Using a small sharp knife and a ruler trace a 2 cm border around the edge of the pastry, ensuring not to cut all the way through the pastry. Prick the pastry with a fork and chill in the fridge for 30 minutes.

Cut the remaining apples in half and then thinly slice.

Spread the compote over the pastry base and lay the slices of apples neatly over the top. Dust with some icing sugar and bake in the oven for 15 minutes. Turn the heat down of the oven to 180C and bake for a further 35 minutes.

Place the last punnet of blueberries in a bowl with the maple syrup and an extra pinch of cinnamon and bruise with the back of a fork.

Once the tart is cooked, cool completely on a wire rack. Scatter the bruised blueberries all over just before serving.