Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.
I love eating berries, by the handful, over cereal, yogurt or ice cream, but in honor of the 4th of July I created this Blueberry Raspberry & Apple Tart.
Guess what?, it’s easy to make. The crust comes together really fast, but you can easily use a pre-made crust. When baking your tart crust I highly recommend using a two-part tart pan.
Toss together the fruit with fresh lemon juice and zest. Sweeten with maple syrup, agave or cane sugar. I chose to sweeten with a couple tablespoons of agave, which created a lightly sweetened tart. If you like a sweeter tart, you may want to use a combination of agave and cane sugar or just simply sweeten to taste with cane sugar alone. Finally stir in flour to help thicken the juice as it cooks.After cooling a bit, spread the top with some Wild Blueberry Sauce and serve plain or with a scoop of frozen yogurt or ice cream. A bit of advice, make more than one, it’s so delicious it won’t be around long.
[clickToTweet tweet=”A bit of advice, when you make this awesome tart, make more than one, it’s so delicious it won’t be around long.” quote=”A bit of advice, when you make this awesome tart, make more than one, it’s so delicious it won’t be around long.” theme=”style5″]
If you make this recipe take a picture and tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see your version of Blueberry Raspberry & Apple Tart.