Apple & Pumpkin Tartlets with Water Melon Jelly and blueberry Sauce

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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):
Pumpkin1 piece (about 1 kg)
Fuji Apple3 pieces
Olive Oil2 tablespoons
Apple Wine2 1/2 tablespoons
Raisin1/3 cup
Filo Pastry10 pieces
Coarse Hazelnut1 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:
Gelatin8 gm
Vanilla Stick1/4 stick
Water Melon Juice1 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 starch1 teaspoon
Water3 tablespoons
Blueberry1 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:
Energy237 Kcal
Carbohydrate42 gm
Protein5 gm
Fat6 gm
Sugar17 gm
Sodium174 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