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Blackberry and Apple Tart

Filling;
4 Eating Apples
8 oz Blackberries
4 tbs Sugar
2 tbs Arrowroot (or Cornflour)Pastry;
12 oz. Flour
6 oz. Butter
4 tbs. Water (Approx)First make the pastry;
Either put the flour and butter into a food processor and blend, then add the water and continue blending until a pastry is formed,
Or, rub in by hand in the traditional way.
Split this in two (one larger than the other for the bottom) and chill for an hour.
Roll out the larger piece and use it to line an 8" to 10" tart tin.
Cover this with tinfoil and some weight and bake blind at Gas 6, 200 C
400 F for 10 mts or so then take off the foil and weights and let it brown gently in the oven for a few minutes more. (This keeps a delicious crisp base to the tart.
Let this cool a little and then peel, core and slice the apples and lay them on the cooked pastry.
Mix the blackberries with the sugar and the arrowroot (or cornflour) and lay them over the apples.
The arrowroot thickens the juices of the blackberries and so they tend to stay more with the slices of the tart as it is served.
Roll out the other piece of pastry and use it to cover the tart.
Wet the edges of the base to help them stick.
Paint the top with some egg wash and bake at Gas 4, 175 C,350 F, for about 45 mts.
The top should be golden brown and the smell irresistible.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef