Quick Blueberry Apple Tart

The use of store-bought puff pastry makes this recipe much easier to make in a short period of time. While I like to slice my peeled and cored apples very thin, you can use bigger pieces of apples, if you prefer.

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Quick Blueberry Apple Tart

The use of store-bought puff pastry makes this recipe much easier to make in a short period of time. While I like to slice my peeled and cored apples very thin, you can use bigger pieces of apples, if you prefer.

Ingredients

• 6 Granny Smith apples
• 1.5 cups fresh blueberries
• ½ cup white granulated sugar
• 1 Tbsp ground cinnamon
• 2 Tbsp corn starch
• ½ tsp Kosher salt
• Juice of ½ lemon
• 2 Tbsp butter
• 1 puff pastry (cut into a circle slightly bigger than the diameter of your baking dish)

Instructions 

• Preheat the oven to 350˚F.
• Peel the apples, and cut out the cores.
• Slice the peeled apples into very thin slices, and add them to a large mixing bowl, along with the blueberries.
• Mix the apples and blueberries with the white granulated sugar, ground cinnamon, corn starch, Kosher salt, and lemon juice, and stir to evenly coat the slices in the sugar and cinnamon.
• Butter the bottom of a pie baking dish very generously with softened butter.
• Arrange the apples and blueberries in the buttered pie dish.
• Top with the puff pastry crust, and try to tuck the dough down into the sides of the pie dish.
• Poke a few holes in the puff pastry crust with a fork, to allow for the built-up steam to vent out.
• Bake the tart in the oven at 350˚F for roughly 35-40 minutes, or until the crust is a dark golden-brown.
• If you notice the crust getting too dark, you can cover it with aluminum foil as it finishes baking.
• Remove the tart from the oven, and allow it to cool at room temperature for 30 minutes.
• Carefully flip the tart upside-down onto a plate, so that the crust is at the bottom and the fruit is on top.
• Allow the tart to cool completely, slice, and serve with vanilla ice cream.

Notes

Try to slice the apples right before you bake them, as they have a tendency to turn brown and oxidize if slices too far in advance.