Last night a few friends came over for dinner and I was dying to make a dessert. If you are a regular reader of RecipePhile you probably know that desserts are not my strong point, but I have decided to challenge myself and make something other than my signature apple gallette.
During a recent trip to Costco I picked up a huge container of blueberries. My goal was to just munch on them daily for their antioxidant qualities, but decided instead to use them to help fatten me up. Since I had already devoured a few I augmented the tart with some apples as filler.
The phyllo dough I used was purchased from the grocery. I have heard of people making their own phyllo, but to be honest you'd have to be a crazy person to take this on. The dough available at the grocery story is fine and can be found in the frozen aisle.
Here is what you will need for this recipe:
- 1 tart pan with removable bottom
- 10 sheets of phyllo dough
- 1/2 stick of butter, melted
- 3 cups of blueberries
- 2 apples, peeled
- Juice of 1/2 lemon
- 2 tbsp of orange liquer (you can use triple sec)
- 1/2 cup of sugar
- 2 1/2 tbsp of cornstarch
- 1/4 cup of brown sugar
- 1/4 cup of flour
- 1/2 stick butter, melted
Preheat oven to 350 degrees.
Start by lining the tart pan with the phyllo dough. Place a piece of the dough into the pan and brush with butter. Turn the pan a few inches clockwise and place the dough into the pan and then butter. Continue this process until the entire area of the pan is covered with dough. Cut off any excess phyllo. Set the pan aside.
Peel the apples and then use the peeler to peel the apple "meat" into thin slices. Do this into a large bowl and to both apples until you have peeled close to the core. Cover with lemon juice and evenly distribute on the bottom of the tart pan.
In another bowl add the blueberries, orange liquer, sugar and cornstarch and mix well. Dsitribute the blueberries evenly in the tart pan.
Place all of the ingredients for the crumble topping into a bowl and mix well. Distribute onto the top of the blueberries and place into the oven for 25-30 minutes.
Take out of the oven and let cool. Once cool, remove from the tart pan and place onto a serving plate.