Apple and Cherry Puff Pastry Tarts (Ve)

A recipe for the baking newbies. 

If you want to keep an eye on your sugar consumption, this low-sugar dessert recipe is a win win on the lips and the hips. Most of the sweetness of the tarts comes from natural sugars  from the fruit. There is only a little added sugar, and it's less than 1 tsp per serving.

This easy recipe only requires 15 minutes of prep time and another 20 minutes of baking time.

If you follow a plant-based diet, be sure to look out for vegan puff pastry. Alternatively, to make this recipe gluten-free, swap out the puff pastry one for a  gluten-free one.

Don't be surprised if you are mesmerised by the smell of your kitchen after this fun baking session! 

Ingredients  

Serves 8 portions 

Apples (2) thinly sliced  

Cherries (300g) pitted & halved 

Granulated sugar (30g or 1/4 cup) 

Cornstarch (1 tbsp) 

Vegan, gluten-free puff pastry (400g or in our case 4 medium sized pieces of puff pastry)

Apple sauce (2 tbsp) 

Almond milk (6 tbsp) 

Dark syrup (2 tbsp) 

Cinnamon (1/4 tsp) 

Powdered sugar (1/2 tsp)

Method 

For apple tarts: 

1. Preheat your oven to 200 C. 
2. Prepare the frozen puff pastry by dividing it into approximately equal squares. If you're  using store bought puff pastry that is already squared, you can skip to the next step of  the instructions. 
3. Thinly slice your apples. 
4. In a small bowl combine the almond milk and dark syrup and mix well to combine.  This is your vegan “egg wash”. Brush all the sides of the puff pastry with the “egg  wash” mixture. 
5. Spread a thin layer of apple sauce evenly on the puff pastry (avoiding the edges). 6. Neatly arrange the apple slices over the apple sauce. Sprinkle a hint of cinnamon on  top. 
6. Bake for 15-20 minutes or until the puff pastry is golden brown. 
7. Allow the pastries to cool for 5 minutes. Sprinkle the tarts with powdered sugar or top  with vegan ice cream. Enjoy! 

For cherry tarts: 

1. Preheat your oven to 200 C. 
2. Prepare the puff pastry by dividing it into approximately equal squares. If you're using  store bought puff pastry that is already squared, you can skip to the next step of the  instructions. 
3. In a small saucepan cook the cherries, sugar and 1/2 cup water on medium high heat.  Add the cornstarch and continue mixing for 5-10 minutes until the filling starts to  thicken. 
4. In a small bowl combine the almond milk and dark syrup and mix well to combine.  This is your vegan “egg wash”. Brush all the sides of the puff pastry with the “egg  wash” mix. 
5. Spread the cherry tart filling over the puff pastry forming an even layer. 6. Bake for 15-20 minutes or until the puff pastry is golden brown. 
6. Allow the pastries to cool for 5 minutes. Sprinkle the tarts with powdered sugar or top  with vegan ice cream. Enjoy! 

You may also enjoy making: Baked Feta Spinach Pasta or Crispy Tortilla Salad Bowl

Tips 

• This recipe moves fast but you might want to keep an eye that the puff pastry doesn't  de-frost too fast. The best results are with chilled puff pastry! 
• You can also use coconut oil or vegan butter for your “egg wash”. Feel free to substitute  dark syrup for maple or agave syrup based on what is handy.

Recipe in collaboration with Couple of Chefz (IG: @couple_of_chefz)

Discover our range of sustainable vitamins and supplements

Want to hear more from our nutritionists? Sign up to our email newsletter for insights and exclusive offers: