Ingredients

For the pastry base I used a Pate Sucree

100g butter softened

100g caster sugar

40g beaten egg

200g French white flour type 45 (103)

Blind bake the case (following ususal pastry rules) 20 mins 190 degrees c

The filling

350g full fat natural yoghurt

40g caster sugar

100g soft cake and pastry flour (117)

100g egg (2med)

1/2 tsp vanilla extract

1/4 tsp fine salt

400g cooking apple (peeled and diced 1cm)

200g fresh blackberries

Put the yoghurt, sugar, flour, eggs, vanilla extract and salt into a bowl and whisk together with a baloon whisk until you have a thick batter. Set aside.

For the crumble topping

80g soft cake and pastry flour (117)

50g caster sugar

50g light muscovado sugar

1/2 tsp ground cinnamon

1/8 tsp salt

55g walnuts, chopped

55g butter, melted

Method

Put everything except the melted butter and mix then add the butter but only just mix it so you have crumble.

To assemble the tart.

Add the fruit to the batter and mix by hand gently without damaging the fruit. Pour into the tart case and spread the fruit evenly. Then add the crumble and sprinkle it on top of the mixture.

Bake in the oven for 30-35 mins. 180c/160c fan/gas 4

23inch loose bottom tart tin.