Ingredients
- water (cold)
- ½ cups
- sour cream
- 2 tbsp
- flour
- 1 cups
- whole-wheat flour
- ½ cups
- sugar
- 1½ tbsp
- salt
- ½ tsp
- cinnamon
- 1 tsp
- nutmeg
- ½ tsp
- cloves
- 1/8 tsp
- butter
- ½ cups (1 stick)
Instructions
- All fat ingredients, water, utensils, bowls and pie plates should remain very cold throughout. Periodically put everything in the refrigerator or freezer to quickly re-cool them.
- In a glass measuring cup, stir together water and sour cream and refrigerate until needed.
- In a large bowl, whisk together flour, whole-wheat flour, sugar, salt, cinnamon, nutmeg, and cloves and mix thoroughly. Cut up butter add to bowl. Cut the butter into flour using pastry blender. KEEP MIXTURE/UTENSILS COLD.
- Pour in half of water/sour cream mixture and gently gather mixture into ball with hands. Add additional small amounts of cold water mixture until dough just stays together as a dough ball. DON’T ADD TOO MUCH WATER.
- Gather and press into 6in round, cover and refrigerate for about 30min.
- Roll dough out into a 12in circle between two sheets of floured parchment paper. Put parchment paper and dough onto a large cookie sheet. Refrigerate to cool for about 20min. Ingredients (apple tart filling): flour 1/8 cups sugar ½ cups salt 1/8 tsp cinnamon 1½ tsp nutmeg (fresh grated) ¼ tsp lemon juice 1 tbsp tart apples 3 medium sweet apples 2 medium blueberries ½ cups butter 2 tbsp
- Preheat 375°F, put rack in the second lowest position. Bake at 375°F for 60min, rotating pan halfway through. Cool tart 10min on cookie sheet. Transfer to wire rack by parchment paper. Loosen and remove parchment paper with metal spatula. Cool 25min or completely on wire rack before serving.
- In a large bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until ingredients are well-combined. Add lemon, and combine until evenly wet.
- Peel, core, and thinly-slice the apples. Add apples to dry mixture bowl and toss with a wooden spoon until apples are evenly coated. Add blueberries and toss gentle to avoid damaging the berries.
- Remove rolled crust from refrigerator and remove top parchment sheet. Build a 2.5in high circular stack of apple slices on dough, leaving about 2in of border. Fill the center with the rest of the fruit mixture.
- Fold up dough to create an outer wall, leave a little space between the dough and apples to avoid leaking. Add a pleat every 2-3in as needed. Little brush dough with water, and sprinkle with sugar.
- Pour over remaining sugar/spice mixture over fruit.
- Dot the top of the apples with butter.
Notes
freshness of ingredients. Using freshly ground flours, freshly sliced apples, high quality butter, freshly ground/grated spices will make very high quality dessert.