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Author Notes: Delicious as a cold summer dessert or a warm winter pud, and made with an easy and forgiving pastry that you'll love. A family favourite in my home! —Teresa Ulyate
Makes 1 x 24cm tart
For the pastry:
- 125 grams butter, softened
- 1/2 cup castor sugar
- 1 large egg
- 1/2 teaspoon vanilla paste
- 250 grams plain flour
- 1 teaspoon baking powder
- pinch of salt
For the filling:
- 1/3 cup fresh blueberries
- 4 tablespoons castor sugar
- 1 tablespoon lemon juice
- 4 large apples (about 400g)
- 100 milliliters dulce de leche
- extra dulce de leche for decorating
- Make the pastry by creaming the butter and castor sugar together in a bowl. Add the egg and vanilla paste and mix in. Sift in the flour, baking powder and salt and mix to make a soft dough. Wrap in plastic wrap and refrigerate for an hour.
- Preheat your oven to 180°C and grease a 24cm pie dish. Combine the blueberries, castor sugar and lemon juice in a bowl.
- Peel, core and halve the apples, then cut into thin slices. Add these to the blueberry mix and stir.
- Take the dough out of the fridge and keep approximately 80g aside. Dust your work surface with flour and roll the rest of the dough into a rough 26cm circle. Lift the circle and gently push it into your greased dish so that the dough goes up the sides. Keep any excess dough / trimmings and add it to the 80g that you set aside earlier.
- Spread the dulce de leche over the base of the tart. Add the apple filling in an even layer. Grate the remaining dough over the apple filling (use a chunky grate).
- Pop the tart in the oven for 35 - 40 minutes until the pastry is golden. Allow to cool slightly, then use a small piping bag or spoon to drizzle dulce de leche over the top. (If serving cold you can wait until the tart is completely cold before drizzling.) Serving suggestion: the tart can be served warm or cold with cream, ice-cream or custard, (or on its own). Dust with icing sugar before serving.