Apple, blackberry and butterscotch tart
Photo by Babiche Martens
|2||Granny Smith apples, large or 3 small|
|20||Blackberries, fresh or frozen|
|150 g||Brown sugar|
|4 Tbsp||Cream, plus extra for serving|
|1 tsp||Lemon juice|
|1 optional||Water, 1 tbsp at a time until pastry begins to bind (iced)|
- Make the pastry by putting the flour in a pile on a bench. Dice the butter and add with the salt, rubbing with your fingertips until the mixture resembles breadcrumbs. Sprinkle over the lemon juice and then 1 Tbsp of water at a time, mixing with your fingers until it begins to bind. Gather together into a ball and wrap in plastic. Chill for 20 minutes.
- Bring the pastry up to room temperature. Roll out to fit a 21cm tart or flan dish and trim.
- Preheat the oven to 210C. Peel the apples, core, halve and slice thinly, then pile into the case. Dot over the blackberries.
- Whisk together the brown sugar, flour, eggs and cream, then pour over the fruit. Bake for 10 minutes, then lower the oven to 180C and continue cooking. If the edges of the crust become too brown, cover with tinfoil and continue to bake until the filling is set. Serve with whipped cream.