Blackberry and apple bakewell tart
- October 2018
- Serves 10-12
- Hands-on time 30 min, oven time 55-60 min, plus chilling
Crisp shortcrust pastry filled with a blackberry and apple frangipane and topped with flaked almonds. This bakewell tart makes a great autumnal dessert or accompaniment to a cup of tea.
- 27.9g (12.2g saturated)
- 36.8g (20.8g sugars)
For a floral hint, add a few drops of orange blossom water to the filling.
Freeze the baked, cooled tart for up to 3 months, wrapped well in cling film or in a large freezer bag. Defrost fully, then warm through in a medium oven for 15-20 minutes to serve. Alternatively, make and blind-bake the tart case (step 3) up to 2 days ahead, then bake the filling fresh.
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