I nicked a punnet-full of the juiciest blackberries I’ve ever tasted yesterday; there was a plant sagging under the weight of the fruit just to the side of a path. It just happened to be in someone’s garden; but obviously they had no intention of picking them as the path was littered with dropped berries and many of the branches were holding on to over ripened fruit. Their loss. Further along a box of windfall apples. These were labelled with a conscience-clean “help yourself” sign. So I did.
And to use them? A take on Sophie Grigson recipe from her Country Kitchen cookbook (which uses a lot more sugar than below and plums rather than apples); this seasonal baking at its best – Blackberry and Apple Streusel Tart.
Blackberry and Apple Streusel Tart
A delicious combination of a pastry base and crunchy streusel topping overlyaing timeless classic of blackberry and apple
- Oven to 190C/375F/G5. Use the pastry to line a 23cm loose bottomed tart tin. Pick all over and after chilling for 30 minutes bake for 10-12 minutes topped with greaseproof paper and baking beans. Remove the beans and paper after 12 minutes and bake for a further 5.
- Make the Streusel topping by sieving the flour and cinnamon together. Melt the butter and pour into the flour while still hot. Use a knife to cut the mixture repeatedly until it forms crumbs.
- Toss the blackberries and apple slices in the sugar. Sprinkle the semolina evenly over the bottom of the tart case. Pile in the fruit and make as even as possible. Top with the Streusel topping completely covering the fruit. Bake for 25-30 minutes until golden brown.
- Serve warm or cold. With cream. Or Custard.
Copyright Andrew Barrow from SpittoonExtra
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