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
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
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.