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Blackberry, apple and almond tart

Published on August 15, 2014
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Blackberry and apple tart

Make the most of the autumn harvest with this gorgeous blackberry and apple tart recipe from Tom Bally of Best Western Plus Centurion Hotel

Serves 8-10

You will need

  • Butter 500g
  • Caster sugar 470g
  • Vanilla pod 1
  • Eggs 4
  • Plain flour 500g
  • Russet apples 2
  • Butter 1 knob for the compote
  • Blackberries 1 punnet
  • Ground almonds 250g
  • Self raising flour 250g
  • Flaked almonds a few
  • Mascarpone 250g
  • Vanilla extract to taste
  • Icing sugar to taste

Method

  1. To make the pastry, cream 250g of butter and 180g of sugar together, then add the seeds from the vanilla pod and 2 eggs. Mix well and add the plain flour. Mix again, then leave to rest in the fridge for 4 hours.
  2. Bring the pastry back to room temperature. Grease a 30cm tart case and line with the pastry.
  3. To make the compote, peel and chop the apples then add to a pan with 40g of sugar, a knob of butter, the leftover vanilla pod and the blackberries (keeping a few back for decoration). Cook on a low heat until the mixture becomes sticky.
  4. Remove from the heat, take out the vanilla pod and spread the mixture on the bottom of the pastry case.
  5. Cream the remaining 250g of butter and 250g of sugar then add the ground almonds, 2 eggs and self raising flour.
  6. Spread the mixture evenly over the compote and push a few blackberries into the mixture. Sprinkle some flaked almonds over the top and bake for 30 minutes at 170°c/gas 3.
  7. Mix together the mascarpone and vanilla extract then add icing sugar to sweeten.
  8. Serve a slice warm with a scoop of vanilla mascarpone.

Chef’s tip: ‘This is a straightforward dish which has a great autumnal feel with its blackberries and richly flavoured apples,’ says Tom

Best Western Plus Centurion Hotel, Charlton Lane, Midsomer Norton, Radstock, Somerset, BA3 4BD

01761 412214

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