18 Oct 2007


Blackberries from the hedgerows and Bramley apples kindly given to me were the stars of this tart.
Instead of making the usual blackberry and apple crumble I decided upon this recipe from the Woman&Home website.
If you haven't yet discovered their food section you are in for a nice surprise, all of the recipes I've tried are delicious.
You start this tart by making a shortcrust pastry base. A sweet shortcrust is suggested in the recipe, but I made a plain one because the crumble is quite sweet.
The apples and blackberries are cooked until a thick compote is achieved. This is then put onto the cooked pastry base and topped with crumble that has been scented with cinnamon.
Now, I have to confess, this tart was heaven.

Serves: 8 to 10 people.

You will need: A 26cm flan tin with a removable base.

For the pastry case: 200g plain flour, 50g butter, 50g lard, 3 tablespoons of cold water.

For the filling: 800g (about 3 large) Bramley apples, 300g blackberries (fresh or frozen), 50g caster sugar.

For the crumble topping: 150g plain flour, ½ teaspoon ground cinnamon, 100g butter - chilled, 75g caster sugar.

To serve: clotted or softly whipped cream.

1. Preheat the oven to 200°C/180°CFan/400°F/Gas Mark 6.
2. Roll out the pastry and use to line the flan tin. Chill for 30 minutes.
3. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes until pale golden. Remove the beans, then return the tart to the oven for 5 to 10 minutes to dry the base.
4. Remove from the oven and lower the temperature to 180°C/160°CFan/350°F/Gas 4.
5. For the filling, peel, core and slice the apples. Place in a saucepan with the blackberries and sugar. Cook over a moderate heat until soft and most of the liquid has evaporated, stirring frequently to prevent the apples from sticking.
6. To make the crumble topping, sift the flour and ground cinnamon into a bowl. Cut the butter into small pieces and rub into the flour. Stir in the caster sugar.
7. To assemble the tart, place the apple and blackberry filling in the pre-baked pastry case, spreading the mixture out evenly.
8. Sprinkle the crumble mixture over the top, but do not press down. Place the tart back in the oven and cook for a further 20 minutes or until the crumble is golden brown. Allow to cool for 15 minutes before serving with a generous dollop of clotted or softly whipped fresh cream.