Apple & Pumpkin Tartlets with Water Melon Jelly and blueberry Sauce
There is about 40% of fat in ordinary pastry, but filo pastry has a much lower fat content. The fat content of some filo pastry has as low as 3% Fat. Filo pastry is also suitable for making soup with pastry, pastry parcel, etc.
Apple & Pumpkin Tart Ingredients (Serve 8):
| Pumpkin | 1 piece (about 1 kg) |
| Fuji Apple | 3 pieces |
| Olive Oil | 2 tablespoons |
| Apple Wine | 2 1/2 tablespoons |
| Raisin | 1/3 cup |
| Filo Pastry | 10 pieces |
| Coarse Hazelnut | 1 1/2 tablespoons |
Cooking Method:
| 1. | Preheat oven to 180°C. |
| 2. | Chop the pumpkin into 2 halves. Deseed. Wrap in aluminum foil and bake for 45-60 minutes till tender. Scope the flesh out with a tablespoon. |
| 3. | Peel and thinly slice 2 apples. |
| 4. | To make the filling, heat 1 tablespoon of olive oil in a wok. Add apple slices and stir-fry for 5-7 minutes until just tender. Add apple wine and continue to cook until tender. Add raisin and pumpkin. Cook for 1 minute and set aside. |
| 5. | Lightly brush with oil and sprinkle with coarse hazelnut on every 2 filo pastries for 4 times with 10 filo pastries. Cut into squares. Place them in tart pans. Spoon filling into tartlet cases. |
| 6. | Peel the remaining apple. Cut into thin strips. Slightly squeeze to drain water. Place the apple strips on the top of the tartlets. Bake until golden. Done. |
Vanilla Water Melon Jelly Ingredients:
| Gelatin | 8 gm |
| Vanilla Stick | 1/4 stick |
| Water Melon Juice | 1 cup |
Cooking Method:
| 1. | Soak gelatin in ice water until soft. Set aside. |
| 2. | Cut the vanilla stick in half lengthways. Collect the seed. |
| 3. | Combine water melon juice, vanilla sticks and seeds in a saucepan. Bring to a boil. Add the soaked gelatin and stir to combine. |
| 4. | Discard the vanilla stick. Pour the water melon juice mixture into a tray with 2 cm high. Chill in fridge until set and cut into cubes afterwards. |
| 5. | Thread 3 jelly cubes onto skewers or used vanilla sticks. Done. |
Blueberry Sauce Ingredients:
| Corn starch | 1 teaspoon |
| Water | 3 tablespoons |
| Blueberry | 1 1/4 cups |
Cooking Method:
| 1. | Mix cornstarch with small amount of water. Set aside. |
| 2. | Cook the blueberries with the remaining water over low heat till tender. Add the corn starch mixture into. Bring to a boil again. Done. |
Per Serving:
| Energy | 237 Kcal |
| Carbohydrate | 42 gm |
| Protein | 5 gm |
| Fat | 6 gm |
| Sugar | 17 gm |
| Sodium | 174 mg |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr Tony WONG
