Apple Blackberry Tart
Serves 835 mins prep45 mins cook
Apples and blackberries combined are like marrying summer and fall – magical! This Apple Blackberry tart is made with a simple whole wheat crust, filled with juicy apples and blackberries, and topped with streusel.
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What you need
Instructions
Instructions Apple & Blackberry Filling Peel and core the apples. Chop into 1/2" chunks and add into a medium pot along with the juice of one and a half lemons. Stir to combine. In a separate small bowl, stir together the sugar and cornstarch. Pour the mixture into the pot with the apples and stir again. Place the pan over low heat and stir frequently while the juices begin to thicken. Cook just until thick – it should look almost a little gloopy. Remove from the heat and pour in the blackberries. Stir for about 2 minutes to combine and allow the blackberries to start to break down a little. Pour into a large shallow bowl to let it cool down while you prepare the crust. Crust & Streusel Cut the butter into 1" cubes and add to a heat and microwave safe bowl. Heat briefly in 15 second intervals until the butter has just started to melt but isn't fully melted. Add the sugar, vanilla, and salt into the bowl with the butter and stir to combine. Pour in both flours and use a fork to cut the butter into the flour. Mix until just combined. Pour about 320 grams of the crust (adjust as needed for the size of your pan) into the tart pan. Press the crust into the sides of the pan and across the bottom with your fingers. Use your thumb or your pointer finger to really press it into the bottom corner so that you don't get a super thick pastry corner. The crust should be just thick enough that you can't see the pan poking through. Trim off any excess crust at the top of the tart pan with a knife. Place the tart in the fridge to chill for 45 minutes. Preheat the oven to 350º F and place a rack in the center of the oven. Assemble & Bake Sprinkle the bread crumbs across the bottom of the chilled tart. Carefully pour the cooled apple and blackberry filling into the crust. Sprinkle the top with the remaining crust dough so that you create streusel on top. Optionally sprinkle with a few tablespoons of turbinado sugar. Place the assembled tart on a baking sheet. Then place the baking sheet with the tart into the preheated oven. Bake for 30 minutes, then rotate the pan 180 degrees and bake for another 20-30 minutes until the streusel is golden brown and the fruit filling is bubbling. Once baked, remove the pan from the oven and place on a wire rack to cool until it is room temperature. Then, move it to the fridge and allow it to set for at least an hour. To remove it from the tart pan, place the pan on top of a small bowl or jar. Wiggle the pan edge away from the crust to carefully pop it off and let it come down from the tart. You may need to loosen the pan edge from the bottom with a dinner knife if there was any butter that leaked and hardened. Do this by running the knife in between the bottom of the pan and the edge piece (this is underneath the tart). Once the edge is removed, slice the tart as desired and top with vanilla ice cream or Vanille soße.View original recipe