Wednesday, September 26, 2012

Another way to love on apples

My friend and co-author (for Whole Living Journal) Mary Ann Barnes, MD, contributed this rustic but delicious treat, which is also a snap to put together.
Mary Ann and I have been writing a column for the magazine -- called "The Healthy Foodie," big surprise! -- since 2005. Mary Ann also contributes to a website by that name; click here to read what she is up to.

This recipe that uses in-season apples and just-about-out-of-season blueberries will make your house smell marvelous as it bakes.

RECIPE:  Apple, Blueberry and Walnut Tarts
Serves 8

Ingredients and supplies:
2 pre-made pie crusts
Parchment paper
3 baking apples (such as Jonathan), cored and cut into large chunks
2 tablespoons lemon juice.  
1 cup frozen or fresh blueberries
2/3 cup chopped walnuts
1/3 cup natural sugar
3 tablespoons whole wheat flour
1 teaspoon cinnamon

Preheat oven to 400 degrees. Cut parchment paper into 8 5-inch squares.
Roll each pie crust into a 12-inch square.  Cut each pie crust into quarters, about 6-inch squares.  Place one piece of pie crust onto a piece of parchment paper.  Press into a cup in a cupcake pan, molding pie crust onto the side, but keeping parchment paper from folding into dough.  Repeat until all eight cups are molded.
In a medium bowl, toss apple pieces with lemon juice.  Combine remaining ingredients and toss lightly to coat.  Divide apple mixture into each cup.  Fold dough down over apple mixture and sprinkle lightly with a pinch of natural sugar.
Bake for 35 – 40 minutes, or until crust is lightly brown.  Serving suggestion: top with Greek yogurt.  

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