Apple & Blackberry Tart
Introduction
Serves: 6-8
Ingredients
300g (10 oz) standard flour
Pinch of salt
150g (5 oz) unsalted butter, chilled and cubed
2 Tbsp caster (superfine granulated) sugar
100ml (3-4 fl oz) ice cold water
Apple filling & almond glaze
500g (about 1 lb) granny smith apples
Pinch of ground cinnamon
Finely grated zest 1 lemon
2 Tbsp lemon juice
150g (5 oz) blackberries, cut in half if large
3 Tbsp caster (superfine granulated) sugar
3 Tbsp standard flour
1 small (size 5) free-range egg white
3 Tbsp slivered almonds
Demerara sugar
Method
1 Put flour, salt and butter in a large bowl, use two round-bladed knives to cut the butter through the flour, or use a pastry blender. Mix in sugar. Add water and mix in water with a knife. Knead lightly in the bowl to form a rough ball.
2 Turn dough onto a floured board and knead gently into a ball. Wrap in plastic wrap and chill until firm.
3 Roll out pastry to a 30cm (11”) round on a lightly floured surface. Transfer to a baking tray (sheet) lined with baking (parchment) paper and chill while preparing apples.
4 Preheat oven to 180°C (350°F).
5 Peel apples, halve, quarter and core and slice thinly. Put sliced apples in a bowl and toss with cinnamon, lemon zest and juice. Add blackberries and stir in sugar and flour. Pile onto the centre of the dough. Fold in pastry edges pinching together.
6 Lightly beat egg white with a fork, add almonds and paste them around the outside of the pastry edge. Sprinkle with demerara sugar. Bake tart for about 35-40 minutes or until the pastry is golden and the fruit tender.
Recipe Notes
Slice the apples thinly to ensure they will soften during cooking. I like the filling to be fresh and tart, but if the apples you use are too tart for your taste, sweeten with a little more sugar.
The pastry can be made in a food processor if time is short. Put flour, salt and butter in the bowl of a food processor. Process briefly until butter is just mixed in. Mix in sugar. Add water and pulse until dough forms a ball.
