summer apple blueberry tart

this past sunday, my parents were stopping by on their way back from las vegas. let me take a break here to say that my mom rarely cooked when i was in high school so i never cooked. in fact, upon graduating and attending college i moved into dorms so i still didn't cook. it was not until i was in my second year of college and moving int an apartment that i finally decided to try out cooking and i mean real cooking. not just macaroni and cheese or rice-a-roni. i mean actual, starting from scratch cooking. wanna know the first thing i really cooked? chicken rolled in bread crumbs with mashed potatoes (ok, those were from a kit i think. i know they were not real potatoes) and fried asparagus (sprinkle some olive oil and salt over the top and fry on a fry pan until bright green--so delicious!). oh the pride.

yes, my name is amanda and i didn't start cooking until i was 20 years old. seriously.

so, i have always felt a need to show people that while i've only been cooking for four years, i can actually cook. sort of. i've improved with time but i can cook. so when my parents visit our house for dinner, i try to cook something really yummy to attempt to impress. i decided on this visit to cook the baked ziti (remember it was my mom who introduced us to the costco ziti) with some salad and garlic bread and something delicious for dessert.

i wanted a dessert that felt summer with lots of delicious fruit. i thought maybe about an apple pie but couldn't find a recipe i thought looked good. finally in one cookbook that shall reman nameless due to the following story, i found a recipe for apple raspberry tart. i thought that sounded delicious but when i found that costco did not have a raspberry to speak of i decided to replace those with blueberries.

on sunday, shortly after feeding little e her customary rice cereal with fruit, i made the tart shell. after letting it chill in the refrigerator for a short time i made my filling of apples and blueberries and rolled out my tart to the necessary size. after placing the fruit in the middle. the tart shell met it's doom. it soaked up the juice from the fruit and turned into a soggy paper towel, basically. after throwing a small fit and being annoyed that i had done everything i was supposed to i decided to come up with my own dessert.

on sunday, shortly after feeding little e her customary rice cereal with fruit, i made the tart shell. after letting it chill in the refrigerator for a short time i made my filling of apples and blueberries and rolled out my tart to the necessary size. after placing the fruit in the middle. the tart shell met it's doom. it soaked up the juice from the fruit and turned into a soggy paper towel, basically. after throwing a small fit and being annoyed that i had done everything i was supposed to i decided to come up with my own dessert.

this was HEAVENLY. everyone loved it! it was gobbled up, literally in 15 minutes. it was delicious. the blueberries were the perfect compliment to the apples. and the pie crust turned tart shell was perfectly flaky. it was an amazing dessert and so easy! i plan on making this again with different fruits. it is the perfect summer dessert!

i wanted a dessert that felt summer with lots of delicious fruit. i thought maybe about an apple pie but couldn't find a recipe i thought looked good. finally in one cookbook that shall reman nameless due to the following story, i found a recipe for apple raspberry tart. i thought that sounded delicious but when i found that costco did not have a raspberry to speak of i decided to replace those with blueberries.

summer apple blueberry tart

makes 1 9-inch tart

ingredients

2 1/2 c. thinly sliced peeled tart apples (i used granny smith, this equals about 2 medium sized apples)

1 1/2 c. blueberries

1/4 c. sugar

1 T. cornstarch

3/4 t. cinnamon

1 pie crust (homemade or store-bought)

combine apples and blueberries in a large bowl. combine sugar, cornstarch, and cinnamon. add to the fruit and toss gently. put pie crust in pie tin. spoon filling into pie crust and fold the edges over the fruit so it holds in the filling. (i suppose if you really wanted to you could leave the edges up and make it a pie. it's all personal preference.) brush edges with milk, water, or butter, or egg and brush over top of fruit. sprinkle sugar over the top.

bake at 350 degrees for 45 minutes.