Apple & Blueberry Tart~

Hi everyone, I hope your enjoying your week so far.

I had promised to share my cherry, blackberry, & pear tart recipe from last week,

unfortunately, everyone devoured it before I could take any photos. Living with 3 men, this happens quite frequently! :)

So last night I made an apple & blueberry tart which I think was even better. 

I like to use fresh fruit and berries if I can, but you can also use frozen as well. Just make sure to thaw them out and then pat dry really well with paper towels, otherwise the tart ends up being too runny.

Apple Blueberry Tart

This is a super easy recipe! I just use the frozen pie crust from Trader Joe's, which is the best pie pre-made crust I have found! You can always make your own, which I usually love to do, but with 2 boys, sometimes I just don't have the time. But I guarantee you will love Trader Joe's crust and it comes with 2 pie crusts in the box, so you can save one for later.

Prepare Dough~

The first thing you want to do is to thaw out one of the pie crusts for a few hours either at room temp or in the fridge overnight.

Now, when you unroll it from the plastic wrap, it will not come out all beautiful and perfect. It will probably come apart in pieces, but that's okay, just get your bread board, rolling pin, and a bit of flour and your good to go. 

First, knead the dough into a ball on your floured surface.

Second, using your rolling pin, or smooth round glass jar in my case, roll out the dough into a large smooth circle.

Make sure you keep flouring your surface and rolling pin so the dough will not stick.

Once you have it rolled out, place it gently into a metal pie pan.

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Prepare Apple & Berries~

Wash & peel about 3-4 large or 5-6 small apples and cut into thin slices.

 I used small Jazz apples for this recipe, but you can use whatever you prefer.

Wash 1 small container of fresh blueberries and pat dry.

Set aside.

 Add 1/ 4 cup cold water, 1/2 cup sugar, 2 tbsp corn starch, 1 tsp pure vanilla extract, and 1 tbsp of organic brown sugar to a saucepan.

Heat on low stirring to blend ingredients.

Add fruit & berries and stir well to coat.

Cook fruit for 2-3 minutes and then set aside to cool.

The sauce will be thick.

I usually let the fruit cool for about 10-15 minutes and then transfer it into the pie shell.

 Next, fold over the edges of the dough on top of the other to create a pretty pocket for the filling.

Next, brush the top of the dough with water or egg whites, and then sprinkle sugar on top.

I also sprinkle the fruit mixture with more brown sugar.

Place in preheated oven at 400 degrees for 35 minutes.

*There is no need to cover the edges of the crust with foil. I have never had an issue with the crust burning.

Cool for 25 minutes.

Serve with fresh whipped cream or vanilla ice cream, my favorite.

 I know this wasn't the most beautiful post, but I know you'll love making this simple and delicious desert~

Hope you all have a wonderful day.

Sincerely,

Melinda