September 5, 2011

Blackberry and Apple Streusel Tart

By In Recipes
I nicked a punnet-full of the juiciest blackberries I’ve ever tasted yesterday; there was a plant sagging under the weight of the fruit just to the side of a path. It just happened to be in someone’s garden; but obviously they had no intention of picking them as the path was littered with dropped berries and many of the branches were holding on to over ripened fruit. Their loss. Further along a box of windfall apples. These were labelled with a conscience-clean “help yourself” sign. So I did.

And to use them? A take on Sophie Grigson recipe from her Country Kitchen cookbook (which uses a lot more sugar than below and plums rather than apples); this seasonal baking at its best – Blackberry and Apple Streusel Tart.

Recipe Blackberry and Apple Streusel Tart

Blackberry and Apple Streusel Tart
A delicious combination of a pastry base and crunchy streusel topping overlaying timeless classic of blackberry and apple
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. I pack ready-rolled short crust pastry
  2. 250g blackberries
  3. 250g thickly sliced cooking apples
  4. 45g caster sugar
  5. 1 tablespoon semolina
For the Streusel Topping
  1. 200g plain flour
  2. 1 teaspoon ground cinnamon
  3. 80g caster sugar
  4. 75g butter
Instructions
  1. Oven to 190C/375F/G5. Use the pastry to line a 23cm loose bottomed tart tin. Pick all over and after chilling for 30 minutes bake for 10-12 minutes topped with greaseproof paper and baking beans. Remove the beans and paper after 12 minutes and bake for a further 5.
  2. Make the Streusel topping by sieving the flour and cinnamon together. Melt the butter and pour into the flour while still hot. Use a knife to cut the mixture repeatedly until it forms crumbs.
  3. Toss the blackberries and apple slices in the sugar. Sprinkle the semolina evenly over the bottom of the tart case. Pile in the fruit and make as even as possible. Top with the Streusel topping completely covering the fruit. Bake for 25-30 minutes until golden brown.
  4. Serve warm or cold. With cream. Or Custard.
Adapted from Country Kitchen
Adapted from Country Kitchen
Spittoon Extra http://spittoonextra.biz/

Gallery: Blackberry and Apple Streusel Tart

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4 Comments
  1. bron September 6, 2011

    You are the King of Tarts this month! Another jolly fine and mouthwatering creation ๐Ÿ™‚

    Reply
  2. Jeanne @ Cooksister! September 8, 2011

    Ooooh, swoon!! Stunning colour that the blackberries give, and lovelt knife (!). Are these taken by the lounge window??

    Reply
  3. wine_scribbler September 8, 2011

    thank you. Indeed those blackberries were rather special.
    I have moved my regular shooting table from upstairs to down. The light from the upper window I just couldn’t handle – too all encompassing and not directional enough. I hope the results speak for themselves now I shoot downstairs; the light is more directed, depending on the time of day of course, and more controllable.

    Reply
  4. wine_scribbler September 8, 2011

    King of the Tarts! I be loving the sound of that! Thanks Bron.

    Reply

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