:: Homemade Blackberry and Apple Tart

October 1, 2009 at 2:10 pm 12 comments

Blackberry picking always reminds me of my childhood. Quiet late summer evenings were spent grazing the edges of golden fields, slowly wandering down the sides of little lane ways in search of overgrown brambles full and heavy with blackberries ripe for the picking. Time was spent in comfortable silences with my mom, as we focused on finding the biggest, plumpest fruits on offer, quickly passing over the bushes which had already been scoured by fellow, free, berry hunters. With a warm smile she would bend down the brambles of the higher bushes, so I could reach them and squeeze the little black pearls off into my red bucket, being extraordinarily careful so not to get pricked by the giant thorns.

By the end of a long evening out in the open, with pink stained fingers, we would bring the buckets, heavy with our bounty, back through the dusk light to the kitchen. I would be occupied with stirring the pot, standing on a stool, while she got on with making fresh scones. All the while the comforting smells of hot blackberries wafted around the room. Cold butter melting rapidly on a freshly baked warm scone, served with a little runny blackberry jam was always the best way to end those evenings.

Homemade Blackberry and Apple Tart

(Adapted from FoodandWine.com)
I absolutely love the look of this pie, it is the epitome of everything home baking should be- local ingredients, homemade pastry and little bit of love and care thrown in for good measure! If you can’t get your hands on cooking apples, pears also work nicely in this tart.

Serves 6-8
2 cups all-purpose flour
1/4 cup sugar
Pinch of salt
170g cold butter, cut into cubes
2 large egg yolks mixed with 3 tablespoons water

750g blackberries
750g cooking apples, peeled cored and sliced into small chunks
100g cup granulated sugar
35g flour
1 large egg yolk, mixed with 1 tablespoon water
A little extra sprinkle of sugar on top

In a mixing bowl, using your fingertips, combine the dry ingredients with the butter, until it resembles coarse bread crumbs. It takes a few minutes but it will eventually come together.
Add the egg yolk mixture and combine until you get large clumps. Turn the pastry out onto a work surface and form it into a disc. Wrap the pastry in cling wrap and refrigerate for at least 20 minutes. Make sure to take the pastry out and let stand at room temperature for 10 minutes before rolling.

On a lightly floured work surface, roll out two-thirds of the pastry to an 11 1/2-inch round. Gently lift the pastry with a tray or the rolling pin and transfer it to a 9-inch tart pan 1 inch deep. Press into the pan, folding in the overhanging dough to reinforce the sides. Trim the overhang and knead the scraps into the remaining dough.
Dust the work surface with flour again and roll out the remaining pastry to a 9 1/2-inch round. Using a pastry wheel, cut the round into 3/4-inch-wide strips.

Preheat the oven to 180°C. In a bowl, toss the blackberries, apples, sugar and flour; spoon into the tart shell. Scatter the butter on top. Arrange the strips over the berries in a lattice pattern, pressing the ends onto the pastry rim. (Just think over under and start from one corner of the pie) Trim any excess pastry. Brush the lattice with the egg yolk mixture and sprinkle with a little extra sugar.

Bake the tart for about 45 minutes to an hour, or until the pastry is golden and the juices are bubbling. Transfer to a wire rack and allow to cool.


Entry filed under: apple, baking, blackberry, pastry, pie.

:: Lilly’s Eco Clean Competition :: Blackberry Coulis

12 Comments Add your own

  • 1. Lana  |  October 1, 2009 at 2:18 pm

    Brilliant photos and an absolutely beautiful, luscious pie. Comforting familiar flavors are always the best, aren't they. Also enjoyed your reminiscing about childhood berry picking with your mother. So sweet.

  • 2. Donna @ WayMoreHomemade  |  October 1, 2009 at 2:31 pm

    I love the criss cross pattern with the blackberries just peeking through. It's beautiful. And the combination of the blackberries and apples is a wonderful idea. Will be using this idea next summer if my blackberry bushes produce… we're moving them this fall, so they might not. *Crossing fingers*

    (linked to your post from twitter)

  • 3. SKM  |  October 1, 2009 at 5:11 pm

    This looks awesome. 🙂

  • 4. Xiaolu @ 6 Bittersweets  |  October 1, 2009 at 7:15 pm

    Those berries look just luscious. I love fall flavors but these do make me long for it to be summer again. Beautiful tart!

  • 5. Nina Timm  |  October 1, 2009 at 8:38 pm

    Looks like I have to come here every time I feel like piece of pie…and that is just about every day!!!! This is a beautiful pie, my friend!!! I'll have mine with a big dollop of cream and a mug of strong black coffee!!!

  • 6. James  |  October 1, 2009 at 9:15 pm

    Looking good! My pastry is chilling at the moment for my blackberry and apple pie.

    Must try blackberry liquer too. Elderflower turned out great. Like sloe gin recipe but with blackberries.

  • 7. Kathy - Panini Happy  |  October 1, 2009 at 9:24 pm

    What a gorgeous pie! Nice lattice work. I'm looking forward to some pie-baking this weekend!

  • 8. Jennifer  |  October 1, 2009 at 10:21 pm

    Incredible work!! your lattice is perfection! I love the combination of blackberries and apples, Ive done with blueberries before. Look forward to trying this!

  • 9. Katiecakes  |  October 2, 2009 at 6:26 am

    That looks fab! I have apples and blackberries in the fridge, reserved for a cake but I may end up trying this instead!

    Katie xox

  • 10. George@CulinaryTravels  |  October 2, 2009 at 4:21 pm

    That is one incredible tart. So much work and effort but it paid off.

    You have a lovely blog here.

  • 11. Licia  |  October 2, 2009 at 5:13 pm

    Literally mouthwatering!

  • 12. Anonymous  |  October 4, 2009 at 1:10 am

    is your cookbook available in the US?


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