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
- 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
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 for making Blackberry and Apple Crumble Tart
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.
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
Burnt Basque Cheesecake with Mulberry sauce
Once we tried our first slice of burnt Basque cheesecake from San Sebastian, we knew it was love! We’ve paired ours with some seasonal berries for good measure.
By Rose Fooks • Published
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks • Published
The bittersweet reason Prince William once dreamed of being a policeman
A royal insider has reported that despite his royal destiny to become King, Prince William once dreamed of being a policeman
By Laura Harman • Published
Queen will not address the nation when she reaches this historic landmark next month
The Queen will not speak to the public when she passes her Platinum Jubilee on 6 February, according to a royal expert
By Emma Dooney • Published
This TikTok hack promises to help you fall asleep in TWO minutes
Another TikTok trend has gone viral and we can see why!
By Lucy Gornall • Published