Apple and Blackberry Crumble Tart
*I think there’s actually a proper name for this but for the life of me I can’t remember it! If you know please tell me!*
I’ve said before that I think life is too short to make your own puff pastry, so now I have to confess that I do keep in a supply of sweet pastry and crumble topping. They are used rarely but are perfect for the days where I need to bake but only have the minimum time. As an aside I never use cake mixes, not because there is anything wrong with them but because I don’t think they are that much quicker than mixing a sponge from scratch.
Anyway, back to the tart. I love the combination of Apple and Blackberry, it just seems to sum up late summer so well. My Granny used to make an Apple and Blackberry pie which was just so good, she usually served it with ice cream but as a special treat we would occasionally have it with cream.
Despite it being August the weather here has been distinctly autumnal, windy and rainy with a definite chill in the air. Perfect weather for a slice of tart and cream or custard for pudding. A serious lack of time meant that my emergency supplies had to be put to good use. This was the result and it certainly went down well.
It’s hard to give precise measurements because when I’m adding to shop bought ingredients I tend to use a sprinkle of this and a handful of that to our own personal tastes.
Apple and Blackberry Crumble Tart
1 pack of sweet pastry
Ground almonds
2 Bramley apples
3 good handfuls of blackberries
Light brown sugar
1 pack of crumble topping
Preheat oven to 190oC. Grease and line the bottom of a 22inch springform tin.
Peel, core and slice the apples.
Roll out the pastry and line the tin with it. Cover the bottom with a handful of ground almonds.
Mix the apples and blackberries with a good sprinkle of light brown sugar and pour into the pie case.
In a bowl mix the crumble topping with another handful of ground almonds and some more sugar.
Cover the top of the pie with the mix and bake for approx 50 mins to 1 hour. Check it after 45 minutes and if it looks like it’s going too brown then cover loosely with foil. It’s done when the apples are softened.
Take out of oven and leave to cool in the tin. Serve with cream, ice cream or custard.
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