Blackberry and Apple Tart

 

Introduction

Blackberries bring tart freshness to mellow apples in a buttery pastry case. Simple to make, beautifully seasonal, and excellent with cream or custard.

Ingredients

Pastry (23 cm tart tin)
• 250 g plain flour
• 125 g unsalted butter, chilled and diced
• 30 g icing sugar (optional, for a sweeter crust)
• Pinch of fine salt
• 2–3 tbsp cold water

Filling
• 3 medium eating apples (about 500 g), peeled, cored, thinly sliced
• 250 g blackberries
• 80 g caster sugar (adjust to berry tartness)
• 1½ tbsp cornflour (to thicken juices)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon (optional)

Finish
• 1 tbsp demerara sugar (optional, for a light crunch)

Method

1) Heat oven to 200 °C (180 °C fan).
2) Rub butter into flour (and icing sugar, if using) until sandy. Add salt and just enough cold water to bring together. Wrap and chill 30 min.
3) Roll out, line a 23 cm tart tin, trim edges, and chill 15 min. Prick base. Line with paper, add baking beans, and blind-bake 15 min; remove paper/beans and bake 5 min more to dry the base.
4) Toss apples and blackberries with caster sugar, cornflour, lemon juice, and cinnamon. Spoon into the case; level gently. Sprinkle demerara on top if using.
5) Bake 25–30 min until the fruit is tender and the juices are bubbling and lightly thickened.
6) Rest 15 min before slicing so the filling settles.

Serving Suggestions

Lovely warm with vanilla custard, lightly whipped cream, or plain yoghurt. A dusting of icing sugar adds a bakery finish.

Notes

• Use Braeburn, Pink Lady, or Gala for shape; cooking apples give a sharper finish but soften more.
• If berries are very tart, increase sugar slightly. If very juicy, add an extra ½ tbsp cornflour.
• Pastry can be made the day before; keep chilled.

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