Blackberry and Apple Crumble Tart Recipe

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serves:

8 - 10

Prep:

35 min

Cooking:

1 hr

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

A delicious way to make the most of autumn‘s fruit, give this crumble tart a go this week.

HOW TO MAKE BLACKBERRY AND APPLE CRUMBLE TART

Ingredients

  • 265g sweet shortcrust pastry
  • For the filling
  • 800g (about 3) large Bramley apples
  • 300g (10oz) blackberries
  • 50g (2oz) caster sugar
  • For the crumble topping
  • 150g (5oz) plain flour
  • 1/2tsp ground cinnamon
  • 100g (4oz) unsalted butter, chilled
  • 75g (3oz) caster sugar

Method

  • 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. 

Top Tip

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.

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