With this recipe, add the blackberries when you start to cook the apples, so you achieve a smooth, thick compote consistency
- 265g sweet shortcrust pastry
- 800g (about 3) large Bramley apples
- 300g (10oz) blackberries
- 50g (2oz) caster sugar
- 150g (5oz) plain flour
- 1/2tsp ground cinnamon
- 100g (4oz) unsalted butter, chilled
- 75g (3oz) caster sugar
You can make it the day before; although the topping will lose some crunch, it will still be delicious. Otherwise prepare it up to 4 hours in advance.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Roll out the pastry and use to line the flan tin. Chill for 30 minutes.
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.
Remove from the oven and lower the temperature to 180 C, 160 C fan, 350 F, gas 4. 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.
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 using the tips of your fingers. Stir in the caster sugar.
To assemble the tart, place the apple and blackberry filling in the pre-baked pastry case, spreading the mixture out evenly.
Sprinkle the crumble mixture over the top, but avoid the temptation to press down, as it looks best a bit rough and ready with some of the juices seeping through the top. 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 cream per portion.
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