Carmen Sosa shared this easy tart recipe with us today, saying, "this is one of my standby recipes I use for fruits and vegetables. I just change up the ingredients accordingly. Super simple and quick to prepare."
Rustic Apple Blueberry Tart
About 2 cups of apples, cored and thinly sliced
About 1 cups of blueberries
2 TBS brown sugar (light or dark) or local honey
Pinch of cinnamon, allspice & salt
Pie dough for a one-crust pie (can use homemade white, wheat or graham flour dough,or a ready-made pie dough)
Flour for dusting
2 TBS melted fresh cream butter
3 TBS preserves, warmed
Preheat oven to 350 degrees F. Toss the apples, blueberries, spices and salt gently Ina bowl. Roll the pie dough, on a lightly floured surface, into a 12-inch round and arrange on a cookie sheet lined with parchment paper or a well-seasoned cast iron skillet. You can also make 2 or 3 small, individual sized tarts too.
Put the apple-berry mixture in the center of the dough and spread toward the edges leaving about enough dough to fold over for the crust. It can be as pretty or as rustic as you'd like. Brush the crust with the melted butter, and pour the remaining butter over the apples and berries.
Bake for 30-40 minutes for one large, or around 20 minutes for small tarts, or until the crust is golden brown. Remove from oven and brush fruit with warm preserves. If using a baking sheet, carefully slide tart onto serving plate.Serve warm.
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