Zowie! When you’re looking for a dessert that is pure dynamite, here’s your pot of gold. The perfect flavor combination of fresh apples and the earthy goodness of blueberries, plus that nice kick from chipotle chilies couldn’t help but please.

Prep Time:  25-30 minutes
Bake Time:  40 minutes

  • 1 refrigerated Pillsbury pie crust pastry
  • 4 Granny Smith apples, peeled, cored and sliced
  • 1/3 cup Fischer & Wieser Roasted Blueberry Chipotle Sauce
  • 2/3 cup half and half
  • 2 eggs, beaten
  • 1/2 teaspoon ground cinnamon
  • 1 heaping teaspoon minced lemon zest
  • Vanilla ice cream, if desired

Preheat oven to 350 degrees. Carefully fit the pie pastry into bottom and side of a 1-inch, removable bottom tart tin. Cut pastry off level with the top of the tin. Place the tin on a baking sheet. Scatter the apple slices in an even layer in the bottom of the pastry. In a medium-sized bowl, combine the Fischer & Wieser Roasted Blueberry Chipotle Sauce, half and half, beaten eggs, cinnamon and lemon zest. Whisk to blend thoroughly. Pour the mixture into the pastry and bake in preheated oven for 40 minutes, or until apples are crisp tender and pie is set. Remove from oven and cool on wire rack. When tin is cool enough to handle comfortably, carefully remove the side of the tin and transfer tart to serving plate. To serve, cut into eight wedges. Serve with a scoop of ice cream, if desired.

Serves 8

Popularity: 10%

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admin on April 18th 2007 in Desserts

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