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 apple bakewell tart makes a great autumnal dessert or accompaniment to a cup of tea.
- 27.9g (12.2g saturated)
- 36.8g (20.8g sugars)
- 200g plain flour, plus extra to dust
- 2 tbsp icing sugar
- 100g unsalted butter, chilled and diced
- 1 large free-range egg, beaten
- Crème fraîche to serve
For the frangipane filling
- 150g unsalted butter, at room temperature
- 150g golden caster sugar
- 3 large free-range eggs, at room temperature, beaten
- 150g ground almonds
- 3 tbsp self-raising flour
- Finely grated zest 1 orange
- 6 tbsp bramble and bay jam (see recipe, p57) or a good quality blackberry and apple jam
- Small handful blackberries
- 2 tbsp flaked almonds
You’ll also need…
- 23cm straight sided or fluted loose-bottomed tart tin, ceramic baking beans or uncooked rice
- Sift the plain flour, icing sugar and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until it forms fine crumbs. Add the beaten egg and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. Shape into a disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4 with a baking sheet inside. Roll out the pastry on a lightly floured surface to the thickness of £1 pound coin, then use to line the tart tin. Try not to stretch the pastry too much. Trim off the excess pastry and prick the base all over with a fork. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Chill for 30 minutes.
- Put the tart case on the preheated baking sheet and bake for 15 minutes, then remove the beans/rice and paper and cook for a further 5 minutes until pale golden and sandy to the touch.
- Meanwhile, make the filling. In a large mixing bowl, beat the butter and sugar together using an electric hand mixer until pale and fluffy. Beat in the eggs, a little at a time, then fold in the ground almonds, flour and orange zest (see tip).
- Spread the jam evenly over the base of the tart case, then spoon over the filling mixture, levelling the surface with the back of a spoon. Scatter over the blackberries and flaked almonds, then bake for 35-40 minutes until golden, well risen and just set in the centre. Leave to cool in the tin for 5 minutes, then lift out onto a wire rack and leave to cool completely (see Make Ahead). Serve with dollops of crème fraîche.
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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