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Apple, Pear and Raisin Tarts with Cinnamon Yoghurt Cream

These simple, rustic apple, pear and raisin tarts are scrumptious and easy to make! They’re perfect for an Autumn or mid-winter treat with a side of cinnamon yoghurt cream (a mix of cream and yoghurt, spiked with cinnamon).
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Servings 4
Calories 297 kcal
Kid Friendly

Ingredients
  

Tart

  • 2 tablespoons butter
  • 1 apple peeled and diced (Granny Smith or Balarat apples are best)
  • 1 pear peeled and diced
  • ¼ cup raisins
  • 1 teaspoon ground cinnamon
  • lemon zest of 1
  • 2-3 tablespoons liquid honey or maple syrup
  • ½ cup ground almonds optional
  • 1 sheet puff pastry

Cinnamon yoghurt cream

  • ½ cup cream
  • ½ cup natural yoghurt
  • ½ teaspoon cinnamon
  • 2 tablespoons icing sugar plus extra for dusting

Instructions
 

  • Preheat oven to 200 degC/390 Fahrenheit. Line an oven tray with baking paper.
  • Melt butter in a large fry pan on medium heat. Cook apple, pear, raisins, cinnamon and lemon zest for about 2 minutes until apples are starting to soften. Add honey/maple syrup, toss to coat the fruit, and continue cooking for another minute or so – until most of the moisture from the mixture has evaporated.
  • Cut pastry sheet in half, into two rectangles, and place on a baking tray. Use the back of a knife to lightly score a 1cm border around the inside of each piece of pastry. Sprinkle the ground almonds (if using) on the pastry, trying your best to keep within the border (but don’t worry if it spills over a bit). Spoon fruit mixture over the ground almonds, keeping within the pastry border.
  • Bake for about 20 minutes or until the pastry is puffed and golden.
  • While the tart is cooking, whip the cream and fold together with the yoghurt, icing sugar and cinnamon.
  • To serve, cut into slices, dust with icing sugar and serve with a spoonful of cinnamon yoghurt cream.

Notes

The ground almonds sprinkled over the pastry helps to soak up any extra moisture from the fruit, keeping the pastry base from going soggy.
Of course, you could get creative and use any fruit you like depending on what season it is where you are – pineapple, feijoas and apricots are all great alternatives.