Cindy An Easy Blackberry and Apple Tart
March 24th 2008 04:25
If you were to look up tart in the dictionary, you'd find that it comes from the slang jam tart, to rhyme with sweetheart.
Well, this here's no sickly-sweet romance; this is a true tart - that is, agreeably sharp or acid to the taste, thanks to the tastes of apples (choose 'em green) and blackberries (fresh picked are best).
As a vegetarian, one of the most frustrating things in life has to be the search for pastry without animal fat. I mean, The Search For Pastry Without Animal Fat - it really is a quest of epic proportions. For this recipe, you can continue the quest (there are some brands available) or use this recipe for vegetarian pastry. I promise it's 100% vegetarian and can even be vegan-friendly by substituting dairy-free spread for butter!
Blackberry and Apple Tart
What you need:
500g cooking apples, peeled
fresh lemon juice
250g blackberries
caster sugar
250g sweetcrust pastry
What to do:
Slice apples, sprinkling them with lemon juice. Mix apples with blackberries and put them into a pie dish, making a pile that rises a little in the centre. Sprinkle with sugar as you add fruit. Roll out pastry to fit a 28cm pie dish. Moisten edge with water and lay pastry on top. Crimp edges with your fingers, trim, then sprinkle with caster sugar. Bake at 200C for 45 minutes, then turn heat down to 180C for 25 minutes or until light brown. Cool for 10 minutes.
Image from Flickr.com
Well, this here's no sickly-sweet romance; this is a true tart - that is, agreeably sharp or acid to the taste, thanks to the tastes of apples (choose 'em green) and blackberries (fresh picked are best).
As a vegetarian, one of the most frustrating things in life has to be the search for pastry without animal fat. I mean, The Search For Pastry Without Animal Fat - it really is a quest of epic proportions. For this recipe, you can continue the quest (there are some brands available) or use this recipe for vegetarian pastry. I promise it's 100% vegetarian and can even be vegan-friendly by substituting dairy-free spread for butter!
Blackberry and Apple Tart
What you need:
500g cooking apples, peeled
fresh lemon juice
250g blackberries
caster sugar
250g sweetcrust pastry
What to do:
Slice apples, sprinkling them with lemon juice. Mix apples with blackberries and put them into a pie dish, making a pile that rises a little in the centre. Sprinkle with sugar as you add fruit. Roll out pastry to fit a 28cm pie dish. Moisten edge with water and lay pastry on top. Crimp edges with your fingers, trim, then sprinkle with caster sugar. Bake at 200C for 45 minutes, then turn heat down to 180C for 25 minutes or until light brown. Cool for 10 minutes.
Image from Flickr.com
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