Apple Blackberry Tart Recipe with a Twist

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As the autumnal nights draw in, we look to our surroundings for this recipe. What other great way of spending an afternoon with the kids than blackberry picking? That’s the beauty of living in the Norfolk countryside – blackberries are to be found all around us at this time of year, offering a readily accessible FREE ingredient to our recipes. With the sharpness of the berries and bakers, this apple blackberry tart recipe finds it sweetness from the yummy creamy custard that we serve it with.

Apple Blackberry Tart Recipe with a Twist

Ingredients

For the Pastry:

230g Wholemeal flour
230g Plain flour
125g Trex (or Lard)
125g Butter (or margarine)
1 teaspoon truvia
100ml cold water (approx.)

For the filling:

500g Bramley apples, peeled, cored and roughly chopped
375g Blackberries
•1 Tablespoon Stevia

Method

1. Preheat the oven to 160C/325F/Gas 3.
2. Grease the base and sides of a pie dish using a little rapeseed oil, or trex.
3. Place both flours into a mixing bowl and add both fats.
4. Rub the fat into the flour using the fingertips. The mixture should resemble breadcumbs.

Tip: Gently shake the bowl from side to side – any lumps should come to the surface for additional rubbing in.
5. Add the teaspoon of stevia and mix in.
6. Gradually add ¾ of water, and squish the mixture with your hands adding more water if needed until the mixture comes together as dough.
7. Cover the bowl with cling film and place into the refrigerator to rest whilst you prepare the filling.
8. Place the apple and blackberry and stevia into a pan. Cover with boiling water and place on the stove on medium heat and simmer for 10 minutes then leave to cool.
9. Sprinkle flour onto your work surface and divide your pastry mixture into two.


10. Roll out one piece of the pastry to approximately half a centimeter in thickness, ensuring that you flour your rolling pin, and turn the pastry after each roll to prevent it sticking to the surface.
11. Roll the pastry around the rolling pin to assist in the moving to the pie dish then spread the pastry across the dish trying to ensure it covers the edges. You can patch up any cracks of missed areas if necessary.
12. Trim off the edges of the dish using a table knife, then apply a little water to the edges.
13. Spoon in the apple and blackberry filling – try not to overfill as the mixture will bubble when baking.
14. Roll out the remaining pastry, then using the rolling pin as a guide, cut strips of pastry approximately one and a half centimeter in width. Gently twist the strips and apply gentle pressure to the ends to secure them to the base pastry. Complete this in horizontal and vertical directions to form the lattice.


15. Place your pie dish onto a baking tray, place into the oven for approximately 45 minutes. I am using a moderate heat to avoid the filling bubbling over.
16. Remove from the oven when the pastry has turned a golden brown colour, leave for a few minutes before serving in order to avoid scalding.

Serve with lashings of creamy Devon custard.

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I was a fat kid, then fat adult. Reached 40 (now 47) and realised life was short and I needed to make changes in order to get the life I wanted. 

I followed a healthy eating plan and began to exercise. I then fell in love with feeling good.  I lost 4 1/2 stone which I have managed to keep off and although not slim (size 14 – was 24), I’m now able to take on numerous challenges that I had previously never dreamed possible: I completed a skydive, the Yorkshire 3 peaks and a marathon (6 hours 15). I’ve just signed up for the 3 national peaks next May.

I’ve been a teacher of Food and nutrition for 20 years and last year retrained in Weight management where I studied Child obesity prevention, behaviour change, pre and post natal nutrition, nutrition for sport and achieved a City and Guilds diploma in Weight Management.

I run a weight management group once a week and work with clients 1:1 both online or in person to design weekly food plans which fit around their lifestyles including their physical activity commitments in order that they achieve their optimum performance. 

This summer I organised and ran a footy skills club for kids aged 7-14 within the local area with the coaching skills of ex-professional Brazilian player and current Chelsea Youth Coach Gustavo Oliveira.

I have just completed a project for the FA working on a healthy eating school project that will be going national later in the academic year.

I have produced a publication for youth players aged 12-18 explaining their nutritional needs, pre and post match food choices etc which the FA are currently looking at implementing into their youth development.

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