Apple Blackberry Tart
A great tart that can contain any seasonal fruit of your choice. I present a recipe combining apple and blackberries, but there are other interesting combinations that go very well together, such as nectarines and raspberries, pears and blackberries, pears and plums, apples and plums and more.
You’ll need:
- 23cm loosed bottom flan tin or 6 x 10cm loosed bottom flan tins
- 1 quantity of sweet shortcrust pastry dough
For the filling:
- 3 egg yolks
- 4 tbsp light brown sugar
- 200ml whipping or double cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp sugar
- 3-4 dessert apples
- 50g blackberries, fresh or frozen
How to:
(1) Prepare the sweet shortcrust pastry according to the instructions (steps 1-5)
(2) Preheat the oven to 190c
(3) Bake blind the shortcrust pastry according to the instructions (steps 6-11)
(4) Remove from the oven, and allow to cool
Prepare the filling while the dough is being baked:
(5) Peel, core and thinly slice the apples
(6) Whisk the egg yolks, brown sugar, cream and vanilla
(7) Once the pastry has cooled, arrange the apples and blackberries in it
(8) Pour the creamy mixture over and fill the tart shell
(9) Sprinkle the cinnamon and sugar over the top
(10) bake for 35-40 minutes, or until set
(11) Allow to cool a little before serving
Serving: great with custard, vanilla cream or vanilla ice cream.
Tags: apples, berries, cinnamon, tart