Experience the taste of autumn with this delicious apple and blackberry tart. This is a wonderfully versatile dessert, suitable for most seasonal fruits including apricots, plums, peach and raspberry, pear and crystallized ginger. For more recipes like this visit http://vanillahugs.ie/.


  • 11” loose-bottomed tin.
  • 6 eating apples, peeled
  • 1 punnet blackberries
  • 250 g plain flour
  • 125 g cold butter, diced
  • 50 g icing sugar
  • 1 egg
  • a little cold water
  • 3.5 oz butter, softened
  • 3.5 oz vanilla caster sugar
  • 3.5 oz ground almonds
  • 2 oz plain flour
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract


  • To make your pastry, place all of the dry ingredients, along with the cold diced butter, in a food processor. Blitz until it resembles fine bread crumbs. With the machine running, add the egg and a little cold water to just bring the dough together. You don’t want the dough to come completely together or you will over-work it. Tip it out onto a clean work surface and gently bring it together with your hands. Wrap it in cling film and rest it in the fridge for at least 20 mins.
  • To make the frangipane, place the butter and caster sugar in a food processor and blend until smooth. Add the eggs, vanilla extract, flour and ground almonds and blitz to a smooth paste. This can be made the day before and kept in the fridge.
  • Roll out the pastry to the thickness of a one euro coin and line an 11” loose-bottomed tin. Press down on the sides gently with an excess piece of pastry and trim the excess by gently rolling your rolling pin over edge of tin.
  • Spread the frangipane evenly over the base of the pastry and peel, quarter and core the apples. Half the quarters and arrange the slices nicely around the tart, starting at the edges and working your way in. Place the blackberries between alternating slices.
  • Place in pre-heated oven and bake for 30/40 minutes, or until golden and puffed up. Five minutes before you remove it from the oven, sprinkle with vanilla caster sugar. This looks well and adds an extra texture to the tart.