Quick Blackberry Apple Tart Recipes

QUICK BLACKBERRY APPLE TART

Steps:

• Preheat your oven to 425 degrees F. In a small pot, heat the blackberries with 2 teaspoons of sugar and a teaspoon of vanilla until thick and syrupy. You can also skip this step and just use heated blackberry preserves instead. Take the sliced apples and toss with the lemon juice and zest.
• On a baking sheet lined with parchment paper, roll out the puff pastry square a little bit until there are no seams.
• Spread the blackberry mixture over the pastry, leaving about an inch at the edges. Arrange the apples across the pastry, and brush with the warm honey (just pop it in the microwave for a few seconds). Dot the tart evenly with butter and bake for 18-20 minutes until the apples are tender and the pastry is golden brown.

THE FASTEST BLACKBERRY AND APPLE TART

Steps:

• Begin by sifting the flour into a bowl, then rub in the butter until it's crumbly. After that mix in the sugar, make a well in the centre and break the egg into it. Using a small palette knife mix the egg into the rest, then finish off with your hands and bring it together to soft dough. Now transfer the dough to the tin and spread it out with the palm of your hand so that it covers the base and comes halfway up the sides of the tin. Next quarter and core the apples (but leave the skins on) then cut each quarter into three slices, arranging the slices on the pastry as you go and sprinkling them with a dusting of sugar. After that spread the blackberries over the top of the apples and sprinkle with 1 tablespoon sugar. Then straight into the oven with it, and bake the tart for 45 minutes, sprinkling with the remaining 1 tablespoon of sugar when it comes out of the oven. I like it served with icy cold crème fraiche, but Michael prefers custard. You can watch how to make Proper Custard in our Cookery School Video on this page.

APPLE BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
• Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.