Servings10 - 12
Cook1 hr 10 min
After having picked a large Tupperware box full of blackberries I decided to put some to good use and make this delicious tart. I count myself very lucky to have such a rich bounty of blackberries growing on the beautiful South Downs which happen to start right outside our back gate. Apples and blackberries are of course a classic combination and here I have added hazelnuts and Yoghurt and topped the tart with a crunchy oat crumble mixture which makes for a wonderful crunchy texture.
Apple, Blackberry & Hazelnut Crumble Tart
For the Pastry
- 100g unsalted butter, softened
- 100g caster sugar
- 200g plain flour
- 50g roasted, ground hazelnuts
- 1 medium egg, beaten
For the Filling
- 350g natural yoghurt
- 40g caster sugar
- 100g plain flour
- 2 medium eggs
- pinch of salt
- ½ tsp vanilla essence
- 2 medium eating apples, peeled and cut into 1cm cubes
- 200g fresh or frozen blackberries
For the Crumble Topping
- 60g plain flour
- 50g oats
- 50g roasted, chopped hazelnuts
- 50g caster sugar
- 50g light muscovado sugar
- ½ tsp ground cinnamon
- pinch of salt
- 60g unsalted butter, melted
- For the Pastry, put the butter and sugar into a bowl and, using a wooden spoon or a hand held mixer, beat together until pale and creamy.
- Add the egg and beat until just incorporated. Sift in the flour and add the ground hazelnuts. Gently beat together until the mixture comes together in a rough dough.
- Bring the mixture together with your hands into a ball, wrap in clingfilm and refrigerate for 1 hour.
- Grease the sides and line the base of a 20cm loose-bottomed tart tin with baking parchment.
- Dust your work surface lightly with flour and roll out your pastry to a thickness of about 2 mm or roll out the pastry between 2 sheets of clingfilm.
- Drape the pastry over the tin and lightly press it into the corners and sides of the tin. Trim of the overhanging pastry, prick the base with a fork and chill the pastry case for another 20 minutes.
- Preheat the oven to 200C/180C fan.
- Line the chilled pastry case with a sheet of crumpled parchment paper and fill with baking beans. Bake the pastry case blind for 15 minutes.
- Reduce the temperature to 180C/160C fan. Remove the baking beans and parchment paper and return the pastry case to the oven for another 12 – 15 minutes, until golden brown.
- For the Crumble Topping, put the flour, oats, hazelnuts, caster sugar, muscovado sugar, cinnamon and salt into a bowl and mix together to combine.
- Melt the butter in a saucepan or microwave and pour over the dry mixture. Mix together until just combined and set aside.
- For the Filling, place the yoghurt, sugar, flour, eggs, vanilla extract and salt into a large bowl and whisk until smooth.
- Stir in the apples and carefully fold in the blackberries. Pour the mixture into the pastry case and sprinkle over the crumble mixture.
- Bake for a further 35 minutes if using fresh blackberries or 40 minutes if using frozen blackberries.
- Leave to cool for 10 minutes before removing the tart from the tin.