Totally Apples Cookbook by Helene Siegel

Author:Helene Siegel [Siegel, Helene]
Language: eng
Format: epub
ISBN: 978-0-8041-5314-0
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2014-07-22T16:00:00+00:00

APPLE BLUEBERRY CRUMBLE TART

A warm slice of this tender tart, topped with a dollop of plain yogurt, makes a heavenly breakfast.

1 recipe “Shortbread Tart Crust” (see this page) or prepared pie crust

4 small Golden Delicious apples, peeled, cored, and sliced

1 cup blueberries

2 tablespoons lemon juice

¼ cup sugar

¼ teaspoon cinnamon

CRUMBLE TOPPING

⅓ cup brown sugar

½ stick butter, softened

¼ teaspoon cinnamon

pinch of nutmeg and salt

¾ cup all-purpose flour

Preheat oven to 375 degrees F. Roll out the dough to 10-inch circle, and line a 9-inch round tart pan. Prick all over with a fork, line with foil and weights (rice or beans), and bake 15 minutes. Remove weights.

Meanwhile, toss together the apples, blueberries, lemon juice, sugar, and cinnamon in a bowl.

In another bowl, make the topping. Cream together sugar, butter, cinnamon, nutmeg, and salt until fluffy. Gently mix in flour just until crumbly.

Spoon apple mixture into partially baked tart shell, leaving liquid in bowl. Sprinkle crumble topping evenly over fruit, and bake 45 to 55 minutes, until crust is golden-brown. Serve warm or at room temperature.

SERVES 8

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