Apple and Blueberry Tart

Sometimes I feel that tarts are a little under appreciated. Yes, they can sometimes be a lot of work but they are so worth it! And so versatile, plus they come in a myriad of flavours. Perhaps making pastry sometimes puts people off, but don’t be scared.
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No the flashest of pictures but this was about to me completely devoured, so I’m glad I got at least some! The tart is quite simple in the way that the filling is purely fruit, and the outside just a sweet shortcrust pastry with a hint of ginger. It looks quite fancy and quaintly traditional, but the taste was great and let the flavours of the fruit shine 🙂
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Apple Blueberry Tart
Sweet Shortcrust Pastry:

2 cups flour
3 tsp ground ginger
180g butter
1 egg yolk
3 Tbsp iced water or milk
Filling:
3-4 apples
2/3 cup blueberries, fresh or frozen

Instructions:
To make the pastry, chop the butter into cubes and soften it. Mix the flour and ginger together and rub the butter into it with your hands until the mixture resembles fine breadcrumbs (or do it in the food processor. Tip onto a bench and add the egg yolk, and a tiny bit of water, and bring together to form a dough. Add little more water if necessary. Be careful not to over work it or it will become tough, less is more! Cover in cling film and rest in the fridge for 30 minutes.
Meanwhile, make the filling. Peel the apples and chop into rough cubes. Place in a saucepan with a dash of water and heat on low with the lid on for about 30 minutes until the apples are nice and soft. Add the blueberries and heat for 5 more minutes, then let the filling cool completely.
Preheat the oven to 180 degrees Celsius. Grease a 23cm diameter tart tin. Roll out the dough (you may have to let it rest for a few minutes out of the fridge if it is too tough to roll) until it is 4mm thick and line the bottom and sides of the tin. Prick with a fork and place a sheet of greaseproof paper on top, filling it with blind baking beans or rice. Blind bake for 30 minutes until cooked but not too crisp or golden; it still needs to be baked again.
Remove from the oven and cool for 20 minute. During this time you can roll out the scraps of dough and cut into long strips to use as the lattice for the top. When tart shell is ready, pour in the filling (making sure you don’t add too much of the liquid) and arrange the strips of dough on top to form a criss-cross/lattice pattern.
Bake for about 20 minutes, until nice and golden. Cool for a bit before you eat it, or let it cool completely. Store in the fridge.

You can always leave the ginger out, or replace it with cinnamon, and same goes with trying some different berries instead 🙂
Hope you enjoy!

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