Rustic Blueberry Apple Tart is a free-form fruit tart. This tart is simple and easy to make. The rustic tart is assembled on a piece of parchment on a baking sheet. It goes straight into the oven to bake. Serve warm with a scoop of vanilla ice cream.
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SIS Simple is Smart Tip:
If you don’t have time to make the pie crusts purchase two unformed pie crusts. The refrigerated section of your local supermarket usually has boxes with two pie crusts per box. Simply unroll the pie crust and use it in the recipe.
The day before you want to make the tarts make one recipe of my No Fail Pie Crusts. Form the pie dough into two discs, wrap in plastic wrap, and refrigerate until ready to use.
What Do I need for my Blueberry Apple Rustic Tart?
In addition to the pie crusts, your Blueberry Apple Rustic Tart has only six ingredients.
- Apples
- Blueberries
- Sugar
- Flour
- Sour Cream
- Lemon Juice
Once assembled you’ll need a little heavy cream and sparkling sugar. These are optional and an egg wash and regular granulated sugar are fine.
Let’s Make the Rustic Blueberry Apple Tart.
- Preheat the oven to 350-degrees.
- Mix the sugar, flour, and cinnamon. Add the sour cream and lemon juice. Mix well.
- Add the blueberries and peeled cored, and sliced apples. Mix and set aside.
- Roll out each disc of pie dough into a 10-inch circle. The circle doesn’t have to be perfect. Place the circles on a parchment-lined baking sheet.
- Divide the blueberry apple filling between the two pie dough discs. Place the filling in the middle of the disc.
- Fold the edges of the disc up over the filling to form a rustic collar. The center of the filling is open.
- Brush the pie dough collar with some heavy cream or egg wash and sprinkle with sparkling or granulated sugar.
- Bake for 30 – 45 minutes in the preheated oven. The crust should be golden brown and the center thick and bubbly.
- Slice each tart into four pieces and serve a-la-mode.
Storing :
The baked Rustic Blueberry Apple Tart can be stored at room temperature well wrapped for two days.
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Rustic Blueberry Apple Tart
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 1 Recipe of my homemade pie crust dough or refrigerated, unbaked pie crust dough. You will need two 10-inch pieces of pie crust dough.
- ⅔ cup sour cream(160g)
- 3/4 cup granulated sugar(150g)
- 3 tbsp all-purpose flour
- 1 tsp lemon juice
- 1 tsp cinnamon
- 4½ cups apples (500g) peeled, cored, and sliced
- 2 cups fresh or frozen blueberries(300g)
- 1 tbsp sparkling sugar
Instructions
- Preheat oven to 350°F (178°C)
- Roll out each piece of pie-dough into a 10 inch circle.
- Make the pie dough the night before using my no-fail pie dough recipe. Divide into equal parts and flatten into discs. Wrap in plastic wrap and let it rest overnight in the fridge.
- Peel, core, and slice the apples.
- In a large bowl, mix the sugar, flour, and cinnamon.
- Add the sour cream and lemon juice, to the sugar mixture. Stir to mix.
- Add the apples and blueberries; Mix well. Set aside.
- Roll each piece of pie dough into a 10-inch circle. Place the circles on a parchment-lined baking sheet.
- Split the filling in half and add half to each piece of dough.
- Loosely fold the edges of the dough up over the fruit. Pleat as needed to make the tart a round shape.
- Brush with heavy cream and sprinkle with sparkling sugar.
- Bake in a 350° oven for 35 - 40 minutes. Until the crust is golden brown and the center is bubbly and thick.
- Slice each tart into four pieces and serve a-la-mode.
