Saturday, 1 November 2008

Apple and Blackberry Tart

There's nothing so yummy on a cold autumn evening as warm tart and custard and, I think that, Apple and Blackberry Tart is about as comforting as it gets so please try this recipe and join me in a large piece.

For the filling:
2 large bramleys
250g blackberries
sugar to taste
1 dessert spoon cornflour.

  1. Start by making the filling as it is best if it has cooled down before it is put into the pastry shell.
  2. Mix the cornflour with a little water and set aside.
  3. Peel, core and slice the apples. cook to make a puree. You can do this any way that you choose, but my method is to put them in a microwave proof bowl, cover with cling film and cook until they break down. This way you will not get burnt apples and it's easy.
  4. Stir in the cornflour mixture and mix quickly.
  5. Add the blackberries and sugar to sweeten to your taste. Set aside to cool while you get on with the pastry.

For the pastry:

150g plain flour
100g self raising flour
140g butter
60g caster sugar
1 egg
water to bind the mixture.

Place the flour into the bowl of a food processor, followed by the cold butter.
Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.

Turn out into a bowl and add the egg. If the mixture is still too dry, add some water. Be careful not to overwork the pastry.

Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead.
Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes.

Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.

Pour the filling into the pastry base and cover with a disc of pastry that you have rolled out from the remaining third of the pastry.

Bake in the center of the oven until golden brown.

Leave to cool a little before cutting. if you don't he filling will ooze out.