Spiced Apple And Blackberry Tart Recipes

FARMHOUSE BLACKBERRY & APPLE PIE

Steps:

• Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.
• Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
• Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm - if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.

SPICED APPLE & BLACKBERRY HAND PIES

Steps:

• Put the apples and golden caster sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey and cinnamon, then stir it into the fruit mixture.
• Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape. Seal the edges all the way around using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.
• Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.

SPICED APPLE AND BLACKBERRY TART

Steps:

• Pre-heat the oven to 190oC. In a large bowl, mix together the plain flour and salt. Then add the butter and rub the ingredients together using your fingers until the mixture resembles breadcrumbs. Next, gradually add the water, mixing with a knife at all times, until the dough can easily stick together. Wrap in cling-film and leave to cool in the fridge for 10-15 minutes - or whenever you have finished preparing the fruit and syrup.
• Wash the blackberries in a colander before transferring into a bowl. Peel the apples and chop into 1/2 inch cubes (an even size is necessary if the apples are going to cook evenly). Heat a saucepan over medium heat with the salt and water. Mix so that the sugar has fully dissolved. Leave to heat for a few minutes before adding the star anise, cloves, ginger and the orange juice(of both sorts). Turn the heat down and let the syrup simmer until it is needed.
• Remove the pastry from the fridge and place onto a floured work-surface. Add flour to the rolling pin and roll out until the pastry is roughly 1/2 cm thick and will fit over an 8" flan tray. Grease the tray and lift the pastry onto it. Push down into the edges and gently poke holes into the base using a fork - make sure you do this all the way to the edges. Place into the oven and bake blind for 10-15 minutes or just when the pastry is starting to turn golden brown.
• Remove the pastry from the oven leave to one side while you add the apples and blackberries to the syrup. Turn off the heat on the hob and evenly poor the fruit and syrup into the pastry. Place back in the oven and cook for 15-20 minutes and when the fruit has turned dark red and the pastry is evenly golden brown.
• Sprinkle with orange zest and cut pieces as big or small as you desire. Enjoy!

APPLE BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
• Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

SPICED ROASTED APPLES & BLACKBERRIES

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.
• Stand the apples in a shallow baking dish large enough to take all four. Mix together the honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.
• Roast the apples for about 40 minutes, spooning the juices over them occasionally. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 minutes or until the juices start to run. Spoon the blackberries and juices over the apples to serve.

APPLE TART RECIPE

Steps:

• Rub the butter, flour and spice together with your fingertips until you have a fine breadcrumb consistency. For the very best results, use a food processor.
• Add the egg and water to the bowl. Using a large knife bring everything together until you have a smooth pastry dough. If using a food processor, blitz until all the dough comes together.
• Flatten the smooth pastry dough and wrap in cling film. Chill for a minimum of 1 hour in the fridge. This allows the pastry to settle, making it much easier to handle.
• If you are not going to use the pastry straight away, you can leave it in the fridge overnight to use the next day. Any longer than that, it is best that you freeze it.
• While the pastry dough was resting in the fridge, I made the stewed apple filling base.
• Take one of the 3 apples needed to make this recipe, leave the rest to be sliced later. Peel, core, and chop the apple into small cubes. Add to a medium pan along with 1 tablespoon of water. Gently cook the chopped apples over medium heat until nice and soft.
• Take off the heat and mash with a fork until you have a mix of mashed apples with a few rough chunks. A small food processor makes this easier.This forms the base of the apple filling. Leave in the pan to cool until needed.
• Slice in half the remaining 2 apples. There's no need to peel them. Take out the core and slice each apple thinly. The thinner the slices are, the quicker the tart will bake.
• Add the slices to a medium size bowl and toss the apples in the ground cinnamon making sure each slice is covered with spice.Leave to one side until you are ready to fill your baked pastry tart.
• Lightly grease the sides and base of a 20cm/8 inch loose bottomed cake tin about 3cm/1inch deep.
• Take the pastry dough out of the fridge and start to roll between 2 large sheets of baking parchment until you have a circle that is about 14 inch/36 cm across in diameter and about 3 mm thick, allowing for plenty to overlap your tart tin.
• If your pastry starts to get a little too warm and sticky while rolling it, place the whole thing, parchment included, onto a baking sheet and return to the fridge for 5 - 10 minutes or so to firm up a little.
• When you have rolled the pastry out to the correct size, remove the top sheet of parchment. Invert and place the sheet of pastry dough over the tart tin. Remove the bottom sheet of parchment.
• Carefully line the tart tin by lifting and dropping the pastry onto the base and into the sides of tin. Plenty of overlap will allow for shrinkage.
• Cut away any excess pastry that's hanging over the sides of the tart tin. Use a wad of spare pastry, dab with a little flour and gently press the pastry into the sides of the tart tin.
• Cover the pastry with a sheet of cling film to help prevent it from drying out, and return it back to the fridge to chill for at least 30 mins. Or you can leave in the fridge overnight to bake the next day.
• Preheat the oven to 200 deg. Use an oven thermometer to check the correct temperature.
• Take the raw pastry tart out for the fridge and carefully prick the base of the pastry dough with a fork. Taking care not to pierce the bottom.
• Line the pastry case with scrunched up baking parchment, or a double sheet of oven safe Industrial Cling Film.
• Fill with plenty of dried rice or dried beans up to the top. This will help keep the pastry in place during baking. Fold the cling film, if using, over the beans to keep them in place.
• Bake in the centre of the oven for 20 mins by this time the pastry should be dry and semi baked. If not return to the oven with the baking beans for a further 5 mins.
• Remove the baking beans and parchment/cling film and return to the oven for a further 5 mins. The pastry should look dry and ever so slightly golden in colour.
• To make the egg wash, thoroughly mix the egg with a splash of water or milk.
• Take the baked pastry case out of the oven and coat the base and sides of the pastry case with a very light egg wash. Return to the oven for 1 min to dry off.
• Take out of the oven and while still warm, using a serrated knife, slice off any excess pastry that is hanging over the sides.
• Use the sides of the tart tin to support the pastry case as you slice off the excess. This helps prevent any pastry from breaking away. Slicing from the inside towards the outside helps achieve clean edges
• ***Turn the oven temp down to 180deg***When the pastry tart has cooled a little, spread the base with the ground almonds and top with the crushed slightly stewed apple.
• Arrange the thinly sliced apples over the top in a nice decorative pattern packing as many of the apples in as you can. You may not need them all.
• Scatter the top of the apples with demerara sugar if you wish. This is optional. Leave out if you are wanting a sugar free Apple Tart. Dot with cubes of butter.
• Bake for 30 mins or until the sugar and butter have melted and the apples are cooked and feel slightly firm to the touch.

GLUTEN-FREE & VEGAN SPICED APPLE COFFEE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 8×8 in. baking pan or line with parchment paper. Set aside.
• Mix all of the ingredients for the Walnut Crumble together in a medium bowl and set aside. Don't overmix.
• In a small bowl, add wet ingredients and whisk until well combined.
• In a large bowl, whisk dry ingredients until well combined.
• Create a well in the center of the dry ingredients and pour in wet ingredients. Using a stand mixer or by using a fork, combine until well-incorporated. Stir in chopped apples.
• Spread the batter evenly into the prepared baking pan. Top with walnut crumble and spread evenly.
• Bake for 45-55 minutes. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean.
• In a medium bowl, mix in the icing sugar and plant-based milk and mix until you have a uniform mixture. Set aside.
• Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 15 minutes before drizzling icing sugar on top. Slice and serve.