I’m back with another wonderful dessert recipe! My grandmother made apple pies like this in the summer and fall, but I’ve slightly modified the recipe and added freshly picked blueberries. This Apple and Blueberry Tart is perfect for the summer and/or fall months as it combines the fruits from those two seasons. It can be served as a dessert, or during the afternoon with a cup of tea or coffee. It is a simple and delicious apple pie à la française that is easy to modify using other berries you have handy. It is not too sweet, and the blueberries add a little tart flavor.
Apple and Blueberry Tart 
Apple and Blueberry Tart
I’ll be making a few pies this summer, so be sure to check out my dessert recipes if you’re looking for more ideas.
If you make this pie, or any of my other recipes, take a picture and tag me on Instagram! I’d love to see your pies! Also, please leave me a comment below and let me know what you think about the apple and blueberry tart!
Bon appétit!
1. Preheat the oven to 355 degrees. Add the flour and sugar into a large bowl and mix. Add the melted butter and mix well. It may look a little "crumbly." Add the water, egg yolks, and salt and mix thoroughly. Feel free to use your hands to make a nice ball of dough. Wrap the dough in a plastic wrap and place in the refrigerator for about 30 minutes to an hour. 2. Meanwhile, peel and thinly slice the apples. When the dough is done, remove it from the fridge and press it into your pie pan. Take a fork and gently poke the bottom of the pan, perforating the dough randomly. 3. Set foil or parchment paper on top of the dough, then place ceramic pie weights (baking beans) on top of the crust, and prebake the crust in the oven for around 15 minutes at 355 degrees. 4. Remove the crust from the oven and increase the oven temperature to 410 degrees. When the crust cools down a bit, spread the applesauce on the bottom of the crust. Arrange the sliced apples and blueberries according to your preference on top of the applesauce. Cut about five 1-cm cubes of salted butter and randomly place on the fruits. Sprinkle 1 tablespoon of brown sugar above the fruits. Bake the pie at 410 degrees for 30 minutes or until golden brown. Using pie weights is an important part of the process as they are placed on the dough to stop the crust from over expanding or becoming overly puffy. If you don't have any ceramic pie weights, you can use dried beans or loose change instead. Set foil paper on top of the dough, then place the dried beans or the coins. Be sure to use foil to protect the crust from the weight of the coins and any possible metallic taste.
Ingredients
Instructions
Notes