Ingredients
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
Directions
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.
Cool completely.
Yield: 1½ cups
Assembly:
Drizzle caramel sauce on plate. Plate apple pie tart. Add vanilla ice cream and garnish with a mint leaf.