Apple Tart with Blackberries
Serves 6-8 people in a 21cm tart tin
- 750g Bramley apples, peeled and chopped
- 2 tbsp apple juice
- 1 tbsp caster sugar
- 4 Pink Lady apples, peeled and thinly sliced
- 2 tbsp apricot jam
- 350g pre-rolled sweet shortcrust pastry
Preheat the oven to 180°C.
Line your greased tart tin with the pastry and blind bake.
Cook the Bramley apples in a saucepan with the apple juice and sugar, stirring until very soft. Check for sweetness, and spread the apple puree over the base of the tart.
Arrange the sliced apples on top and sprinkle with caster sugar. Bake for 7 minutes.
Glaze with warm apricot jam.
Either serve hot or cold with blackberries and crème fraîche.