Apple Pie Tart with Blueberry Caramel Sauce
Blueberry Caramel Sauce
- 250 g Tree Top Blueberry Fruit Base
- 300 g sugar, granulated
- 57 g water
- 1 g sea salt
- 14 g lemon juice
- 4 g ginger, grated
- 4 g orange zest
Whole Wheat Pastry
- 1280 g Tree Top Apple Cinnamon Fruit Prep
- 125 g all-purpose flour
- 6 g whole wheat pastry flour
- 12.50 g sugar, granulated
- 3 g salt
- 113 g butter, unsalted, cold, diced
- 20 g egg yolk, large
- 113 g ice water
Whole Wheat Pastry:
In a food processor, pulse the flours, salt and sugar until combined. Add the butter and pulse until butter pieces are no larger than pea size.
Mix the egg yolk with 3 tablespoons ice water.
Sprinkle the yolk mixture over the dough and pulse until moist clumps form, adding additional water by the tablespoon if necessary. Do not overwork.
Form the mixture into a flat disk, cover with plastic wrap and refrigerate 1 hour.
Divide the dough into 8 2-oz. portions. On a lightly floured surface roll out each dough portion into a circle to fit the size of 4-inch tart pan. Transfer dough to tart pans and crimp edges as desired.
Refrigerate for 15 minutes, then fill with Sabroso Apple Cinnamon fruit prep.
Blueberry Caramel Sauce:
Combine sugar, water, salt and lemon juice in a medium saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and occasionally brush down the sides of the pan with a wet pastry brush. Simmer until caramel is smooth, about 2 minutes.
Yield: 1½ cups
Drizzle caramel sauce on plate. Plate apple pie tart. Add vanilla ice cream and garnish with a mint leaf.