Ap­ple, blue­berry and salted caramel ‘jar’ pies with hazel­nut pas­try


Food and Travel (UK) - - Recipes -

6 crisp ap­ples, such as Granny Smith

6tbsp salted but­ter caramel 500g blue­ber­ries

1tsp vanilla essence

1 egg, beaten

For the hazel­nut pas­try

150g plain flour

50g toasted hazel­nuts, ground 100g chilled un­salted but­ter, diced, plus ex­tra for greas­ing 50g caster sugar

1 egg yolk

To serve

vanilla ice cream

6 x 300ml-ca­pac­ity jam jars or ramekins

Pre­heat the oven to 190C/375F/ Gas 5 and lightly but­ter the jam jars or ramekins.

To make the pas­try, sift the flour and a pinch of salt into a bowl and stir in the hazel­nuts. Work in the but­ter un­til the mix­ture re­sem­bles fine crumbs. Stir in the sugar. Work in the egg yolk and 1tbsp wa­ter to form a soft dough. Shape into a disc, wrap in cling film and chill the dough for 20 min­utes.

To make the fill­ing, peel and core the ap­ples and cut into 1cm pieces. Place in a saucepan with the salted but­ter caramel and 2tbsp wa­ter and heat gen­tly un­til the caramel melts. Cover and cook for 5 min­utes, stir in the blue­ber­ries and the vanilla essence and cook for a fur­ther 5-6 min­utes un­til the blue­ber­ries start to soften. Re­move from the heat.

Di­vide the fill­ing among the jars and place on a bak­ing tray.

Di­vide the pas­try into 6 equal pieces and roll each one out on a lightly floured sur­face a lit­tle larger the jars. Brush the rims of the jars with a lit­tle beaten egg. Top with a round of pas­try and, us­ing a small sharp knife, trim off and re­serve the ex­cess. Re­peat to make 6 pies.

Re-roll the pas­try trim­mings, and, us­ing cut­ters, stamp out leaves and ap­ple shapes.

Brush the sur­face with beaten egg and top with the trim­mings to make a pat­tern on each one. Brush the tops with more egg and bake for 25-30 min­utes un­til the pas­try is golden and the blue­berry fill­ing bub­bling.

Cool for 5 min­utes and serve topped with vanilla ice cream.

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