Apple Blueberry Tart
Sweet apples and plump blueberries come together in a buttery tart shell, to provide a colorful display, and a lovely flavor combination.
Equipment
- 1 Rolling Pin
- 1 tart tin or pie pan
- 2 sheets of plastic wrap
- 1 small bowl
- 1 large bowl
Ingredients
Pâte Sucrée tart crust
- 3 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 cup cold unsalted butter, cut into small cubes
- 2 large egg yolks
- 1/3 cup heavy cream
Apple Blueberry Filling
- 2 1/2 cups thinly sliced apples about 2 large apples
- 1/2 cup fresh blueberries
- 1 tbsp all purpose flour
- 1/4 cup granulated sugar
- seeds 1/2 vanilla bean pod
- 1 tbsp fresh lemon juice
- 1 tbsp cold unsalted butter, cut into small cubes
Instructions
Pâte Sucrée Tart Dough
- In a large bowl, mix together the flour, sugar and salt.
- Add the cubes of cold butter to the flour mixture. Using your hands, toss the cubes of butter in the flour mixture until they are coated.
- Working quickly as to not allow the butter to melt, press the flour and butter mixture between the fingertips of your thumbs, index, and middle fingers. Continue to press the mixture with your fingertips until the it resembles a grainy mixture. Set aside.
- In a small bowl, whisk the egg yolks, and heavy cream together.
- Drizzle the egg mixture over the flour and butter mixture, and use a fork to toss the mixture until no dry ingredients are visible. Be careful to not overwork the dough.
- Divide the dough into two parts, and shape each into a disk. Wrap them in plastic wrap and place into the refrigerator for at least one hour to chill.
Apple Blueberry Fruit Filling
- Wash apples thoroughly. Slice them in half, and remove the core. Using a sharp paring knife, or a mandoline, slice the apples into thin slices, about 1/8 inch thickness. Place the apple slices into a large bowl and set aside.
- In a small bowl, combine the flour, sugar, and vanilla bean seeds. Stir to incorporate, then add the lemon juice. Continue stirring until a paste forms.
- Pour the past mixture over the sliced apples and toss until the apple slices are fully covered.
- Add the blueberries, and gently fold into the mixture using your hands, being careful not to crush the blueberries.
Baking The Tart Crust
- Remove the tart crust from the refrigerator, and roll out on a lightly floured surface. Roll the dough out to a large enough circle to fill the tart tin, plus 1-2 inches for the sides (eg. a 9 inch tart tin would need a 12-13 inch circle).
- Using your rolling pin, wrap the dough around the rolling pin and gently transfer to the tart tin. Press the dough into the tart tin and up the sides. Use your rolling pin to roll over the edges of the tart tin to remove any excess dough. If the dough tears, simply use the excess to do a little patchwork.
- Place the tin and dough into the refrigerator for 15 minutes. Preheat the oven to 350 degrees.
- Remove the tin and dough from the refrigerator, and use a fork to poke holes on the bottom surface of the unbaked tart dough.
- Bake in the preheated oven for 15 minutes.
Assembling The Tart
- Remove the par baked tart crust from the oven, and start arranging the apples slices in fan type fashion, being sure to overlap slices (like roof shingles). You will start on the outside of the tart shell, and arrange them in concentric circles until you reach the center.
- Sprinkle the blueberries evenly on top.
- Sprinkle the small cubes of butter evenly over the mixture.
- Bake in the preheated oven for 25 minutes.
- When the tart in baked, place the tin on a wire rack for cooling. When the tart tin is cool enough to handle, remove the tart, and allow it to finish cooling on the wire rack.