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The Fastest Blackberry and Apple Tart

It’s blackberry time once again and, as we are overloaded with Bramley apples in the garden, it seemed appropriate to tell you about the quickest homemade tart in the world. It could of course be made even more quickly if you used bought pastry (though in practice this is quicker than going out to buy it). It has to be eaten very fresh, preferably warm. So if there is any left over (unlikely), it’s best to freeze it to keep the freshness.

 The Fastest Blackberry and Apple Tart

  Serves 6-8

For the filling:
 3 smallish Bramley apples
 6 oz (175g) wild blackberries
 2 tablespoons caster sugar
For the pastry:
 6 oz (175g) self-raising flour
 3 oz (75g) softened butter
 2 tablespoons caster sugar
 1 large egg
 Pre-heat the oven to gas mark 4, 350F, 180C.
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You will also need an oblong baking tin base measurement 6½ ins (16cm) by 10½ inches (27cm), about 1¼ inches (3cm) deep, lightly buttered.


Begin by sifting the flour into a bowl, then rub in the butter until it’s crumbly. After that mix in the sugar, make a well in the centre and break the egg into it. Using a small palette knife mix the egg into the rest, then finish off with your hands and bring it together to soft dough.

Now transfer the dough to the tin and spread it out with the palm of your hand so that it covers the base and comes halfway up the sides of the tin. Next quarter and core the apples (but leave the skins on) then cut each quarter into three slices, arranging the slices on the pastry as you go and sprinkling them with a dusting of sugar.

After that spread the blackberries over the top of the apples and sprinkle with 1 tablespoon sugar. Then straight into the oven with it, and bake the tart for 45 minutes, sprinkling with the remaining 1 tablespoon of sugar when it comes out of the oven. 

I like it served with icy cold crème fraiche, but Michael prefers custard.


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