Recipe: Apple, Walnut and Blueberry Tarts

As with anything involving baking apples, popping these in the oven will make your home smell terrific!

Rustic, Free-form Tarts

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 (this time of year, most likely frozen)

2/3 cup chopped walnuts

1/3 cup natural sugar

3 tablespoons whole wheat flour

1 teaspoon cinnamon

Instructions:
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.