Try this delicious take on the classic bakewell tart from Cloughjordan House's Colleen O'Hara.
Ingredients
- pastry:
- 150 g plain flour
- pinch of salt
- 80 g cold butter cut into cubes
- 1 egg beaten
- filling:
- 1 medium sized eating apple
- 25 g sugar
- 170 g butter
- 130 g blackberries
- 150 g sugar
- 150 g ground almonds
- 1 egg
- 10 g plain flour
- 1 level tsp baking powder
- small handful flaked almonds
- whipped cream to serve
Method
- Make the pastry by adding the butter to the flour and salt and rubbing it in to resemble breadcrumbs. Make a well in the centre, add the egg and bring the mixture together using a palette knife initially, then form a ball using your hands. If the mixture is too dry, sprinkle a little cold water over to bring together. Wrap the dough with cling film and rest for an hour, before rolling out to line your tin. (18-20cm)
- Place the lined tin back in fridge to rest for 15 minutes before filling with baking beans and blind baking at 190C for 15 minutes. (remove the beans for the last 5 minutes to allow pastry to brown)
- Meanwhile prepare your filling. Peel and chop the apple and place in a pan with 20g of the butter, 25g sugar and the blackberries (retaining a few to pop into the top of the tart). Cook over a low heat until the mixture becomes sticky, then spread the mix over the base of the pastry.
- Now cream the remaining 150g butter with 150g sugar before adding the ground almonds, egg, flour and baking powder.
- Spread this over the fruit and press the reserved blackberries into the top of the batter and sprinkle over a few flaked almonds.
- Bake for 20-25 minutes until golden and springy at the centre. Serve warm with whipped cream.
