Serve this recipe for Apple and Plum Tartlets as the perfect after-dinner treat
1 x 500 g roll ready to use puff pastry, defrosted
1 large red apple
¾ ripe plums
65 ml (¼ C) brown sugar
125 g blackberries
1 egg, lightly beaten
Cinnamon Crème Patisserie:
500 ml (2 C) milk
5 ml (1 t) vanilla extract
5 ml (1 t) ground cinnamon
45 ml (3 T) cake flour
45 ml (3 T) corn flour
2 egg yolks
190 ml (¾ C) white sugar
Unroll the puff pastry, and cut into 6 even sized rectangles. Place on a baking tray which has been lined with baking paper.
To make Cinnamon Crème Patisserie, place the milk, vanilla and cinnamon extract in a medium saucepan, and heat to just boiling.
In a bowl place the cake flour, corn flour, eggs and egg yolks and whisk well.
Pour the hot milk over the egg mixture and whisk to mix into a custard.
Strain the custard back into the saucepan and whisk continuously over a medium heat until thickened.
Allow to cool for about 20 minutes, whisking occasionally to prevent a skin forming.
In the meantime, prepare the fruit.
Stone the plums and slice thinly. Sprinkle with half of the brown sugar and allow to stand for 5 minutes.
Peel and core the apples, slice thinly and sprinkle with the remaining brown sugar, allow to stand for 5 minutes.
Place a spoonful or two of the cinnamon custard onto each pastry base and spread evenly.
Top the custard with mixed slices of the plum and apple.
Fold the edges of the pastry squares up and brush with the beaten egg.
Bake the pastry in an oven preheated to 180°C for 25 minutes or until the pastry is golden.
Remove from the oven and add the blackberries.
If desired, gently heat the remaining custard and thin with extra milk to serve with the pastry tartlets.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor