APPLE AND BLUEBERRY TARTS

13 oz. sheet ready-rolled puff pastry, defrosted if frozen, cut into 4 equal sections about 5 inches square

2 tablespoons granulated sugar

1 vanilla bean, cut in half lenghtways

3 sweet dessert apples (such as Red Delicious, ore Braeburn), each cored and cut into 10 to 12 thing wedges

1 basket blueberries (about 1 1/2 cups)

whipped heavy cream, to serve

Preheat the oven to 425ºF. Place the puff pastry squares on a baking sheet lined with parchment paper. Put sugar and 2 tablespoons of water in a saucepan and bring it to boil, stirring until the sugar dissolves. Scrape the seeds from the vanilla bean directly into the sugar syrup, stirring to combine. Add the apples to the pan, reduce the heat to medium and cook for 4 to  minutes. turning so they cook evenly. Add the blueberries and gently stir to coat in the sweet syrup. Arrange the apples and blueberries on top of each pastry square. Bake in the preheated oven for 18 t0 20 minutes, until the pastry is puffed and golden. Put tarts on serving plates. Add a generous spoonful of cream to each tart and serve immediately.

Makes 4 servings

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