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Somewhat tender and somewhat crunchy. Half way between a compact cake and a classic tart, this springtime dessert combines diverse textures: the softness of the leavened short crust pastry, the creaminess of the jam and the juiciness of the Modì apple slices.
Vegetable oil replaces butter in the mixture, giving the tart a lighter taste and making it suitable for the warmer season. Choose the preserve you prefer and have fun creating ever new combinations!
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Modì Apple and Blueberry Soft Tart
Desserts
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Ingredients for a tart with a diameter of 22 cm, 8.5 inches
ine flour | 100g – 3.5 oz
Superfine flour | 150g – 5.3 oz
Sugar | 110g – 4 oz
Eggs | 2
Coconut or vegetable oil | 70g – 2.5 oz
Baking powder | 1 sachet (16g) – 0.5 oz
Natural vanilla | the seeds of half a pod
for the filling
2 Modì apples,
a few spoons of extra fruit blueberry jam
a handful of fresh blueberries
one generous spoonful of apricot jam to “polish” the tart (optional)
Superfine flour | 150g – 5.3 oz
Sugar | 110g – 4 oz
Eggs | 2
Coconut or vegetable oil | 70g – 2.5 oz
Baking powder | 1 sachet (16g) – 0.5 oz
Natural vanilla | the seeds of half a pod
for the filling
2 Modì apples,
a few spoons of extra fruit blueberry jam
a handful of fresh blueberries
one generous spoonful of apricot jam to “polish” the tart (optional)
Preparation
Sift the two types of flour with the yeast, add the sugar and vanilla seeds, add the eggs (slightly beaten) and the coconut oil. Knead swiftly, form a ball shape, flatten it out, wrap it in film and leave it to rest in the refrigerator for at least one hour.
In the meantime peel and core the apples and cut them into extremely thin slices using a mandoline slicer. Roll out the pastry on a surface dusted with flour to form a disc: to make the operation easier, you can roll it out between two sheets of baking paper. Place the disc in a mould or die for tarts. Remove the excess dough from the sides. Top with a few spoonfuls of blueberry jam forming a uniform layer. Lay down the apple slices and add a handful of fresh blueberries to the center. Bake at 180°C (350°F, gas mark 4) for 30-35 minutes. Take the tart out of the oven, brush it with apricot jam (heated with a small amount of water and sifted). Let the tart cool in its mould.
In the meantime peel and core the apples and cut them into extremely thin slices using a mandoline slicer. Roll out the pastry on a surface dusted with flour to form a disc: to make the operation easier, you can roll it out between two sheets of baking paper. Place the disc in a mould or die for tarts. Remove the excess dough from the sides. Top with a few spoonfuls of blueberry jam forming a uniform layer. Lay down the apple slices and add a handful of fresh blueberries to the center. Bake at 180°C (350°F, gas mark 4) for 30-35 minutes. Take the tart out of the oven, brush it with apricot jam (heated with a small amount of water and sifted). Let the tart cool in its mould.
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