Photo: Marco Del Grande
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Ingredients
- 60g butter
- 2 large red apples, halved, cored and sliced
- 2 tbsp castor sugar
- 120g blueberries
- 2 tsp finely grated orange zest and 2 tbsp orange juice
- 250g mascarpone
- 2 tbsp honey
- 1 x 240g unfilled sponge slab (sold at supermarkets)
- Icing sugar, to dust
Method
Make quick apple tarts by cutting circles of purchased puff pastry using a saucer as a guide. Toss thinly sliced apple with lemon juice and arrange on pastry, leaving a small border around the edge. Dot with butter, sprinkle with sugar and bake in a hot oven until golden. Serve with a dollop of natural yoghurt.
Toss sliced apples with a squeeze of lemon juice and add sliced celery. Stir in mayonnaise (thinned with a little hot water if necessary) and top with toasted walnuts and sliced avocado. Serve with barbecued lamb and mint sausages.
Cook sliced apples and chopped rhubarb in a heavy-based saucepan with a splash of water. Add sugar and finely grated lime rind and cook until apples are tender, stirring often. Cool and serve with muesli.
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