makes
12
prep
15 minutes
cook
30 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- Thick cream, to serve
For the pastry
- 75 g plain flour, to dust
- 2 sheets all-butter puff pastry, thawed
- 2 tbsp ground wattleseed, plus extra to serve
For the apple filling
- 12 red apples, peeled, cored, cut into 1 cm cubes (approximately 800 g)
- 8 rhubarb stems, cut into 1 cm cubes (approximately 400 g)
- 300 g caster sugar
- 10 g ground wattleseed
Instructions
- Preheat the oven to 200˚C (fan-forced). Lightly dust a work surface with the plain flour then lay out the butter puff pastry. Sprinkle with the ground wattleseed and gently press the spice into the surface of the pastry. Use a 10 cm cutter to cut out 12 rounds out of the wattleseed pastry, then press into a muffin tin to create small pastry shells.
- Place individual scrunched up squares of baking paper over the pastry shells, then fill with baking beans or rice. Blind-bake the pastry shells for 10 minutes, then reduce the heat to 180˚C and bake for a further 10 minutes, or until golden. Remove the pastry shells from the oven, remove the baking beans and paper and bake for 4 minutes further, to dry out the pastry completely. Remove from the oven and allow to cool completely.
- To make the filling, preheat the oven grill to high. In a large bowl, combine the ingredients for the filling and toss well to combine. Transfer to a large baking tray lined with baking paper, then grill for 10-15 minutes, stirring gently every 3 minutes, or until softened.
- Remove the fruit mixture from the grill, then spoon gently into the baked pastry cases. Use a palette knife to smooth the tops, then serve with a dollop of thick cream and a sprinkle of ground wattleseed.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
