Blueberry Tart
A French-style fruit tart made by encasing caramelized apple filling in pastry crust and baking.
Ingredients
cake flour (sifted)
to taste
shortening or butter (chopped to red bean size and rubbed)
to taste
dough butter (cut into 2-3 mm cubes, chilled 10-15 minutes)
to taste
salt (mixed with 115 ml cold water to make brine)
to taste
cold water (added gradually)
115 ml + 10 ml
dusting flour (sprinkled on work surface and rolling pin)
to taste
caramel apples (cooked and set aside)
to taste
egg yolk (mixed with 1.5 tsp water to make egg wash)
1
plastic wrap (for chilling)
to taste
parchment paper (2 sheets)
30 X 30 cm
Instructions
1
Making Tart Shell (Mixing Flour and Fat)
In a steel bowl, add sifted flour and shortening (or butter). When the flour is coated with shortening, use a spatula to cut the shortening into small pieces. If the shortening is about the size of red beans, use both hands to rub until the mixture resembles loose cheese powder.
2
Adding Butter Cubes
Next, add the dough butter. Use a spatula to cut the butter into 2-3 mm cubes. If the butter starts to melt, cover with plastic wrap and chill for 10-15 minutes to prevent it from becoming too soft, ensuring a flaky crust.
3
Adding Brine and Kneading Dough
Make a small well in the center and pour in the brine. First, pour 115 ml of cold water into the salt, mix with fingers, then slowly pour around the flour. Mix flour and brine thoroughly. Once flour is fully moistened, use a spatula to stir, then slowly add 10 ml cold water to adjust. Mix until no dry powder remains, knead into a square, wrap with plastic wrap, and chill in the refrigerator for 1 hour to overnight.
4
Rolling Out Dough
Dust work surface with dusting flour, place chilled dough. Dust dough and rolling pin, roll out to 60 X 20 cm rectangle. If dough resists, dust lightly with more flour.
5
Folding Dough
Brush off excess flour from dough surface. Fold the far side inward, then fold the near side upward, making 3 folds. Rotate dough 90 degrees, dust flour on dough and pin. Roll out again to 60 X 20 cm, then fold into 3 folds again. Wrap with plastic wrap and chill 30-60 minutes.
6
Dividing and Rolling Pastry Sheets
Divide chilled dough into two equal halves. Take one half, place between two 30 X 30 cm parchment sheets, roll to about 2-3 mm thickness. Roll the remaining half to same size, wrap in parchment and chill.
7
Lining Tart Mold
Take one sheet, dust surface and rolling pin with flour. Roll the dough around the pin and transfer to tart mold, unroll to cover edges. Press dough into bottom and sides of mold to fit tightly.
8
Adding Apple Filling
Preheat oven to 230°C. Pour caramel apple filling into the lined mold. Note: apples will spread; pile apples higher in the center for a nice shape. In a bowl, mix egg yolk with 1.5 tsp water to make egg wash. Brush egg wash around the crust, reserve remaining wash.
9
Covering with Second Layer
Take the second chilled sheet from parchment, dust surface and pin with flour. Roll around pin and cover the tart. Press dough around apples, pushing out air between crust and filling.
10
Trimming Excess Dough
Press the overlapping edges tightly. Trim excess dough with a knife or kitchen scissors, then cut neatly along mold edge. Cut from top to bottom for clean edges.
11
Creating Ruffled Edge
Make decorative edge. Use right thumb to push crust outward, left index finger and thumb to press inward, creating wave-like ruffles.
12
Sealing Tart Edge
After crimping entire perimeter, press the indented edges with a fork to seal. If crust softens, cover with plastic wrap and chill briefly.
13
Scoring and Baking
Brush remaining egg wash over entire surface. Score several cuts on center and sides to allow steam to escape. Transfer to baking sheet and bake at 230°C for 70 minutes. When crust begins to color, lower temperature to 200°C, then reduce by about 10°C increments until 170°C. After baking, cool slightly, then unmold onto a rack to cool before slicing.
