Blackberry, Apple, Yoghurt and Walnut Tart.

Lovely fruity desert encased by wonderful pastry.

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.

Added by: Christine Zuazua

Related products

All Purpose Flour (Gluten-Free)
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities.

French White Flour - Type 45 (103)
To be used for making fine puff pastry, this is a classic example of a “Farine Supérieure”.

Very Fine Ground Organic 100% W/meal Pastry Flour (203)
Wholemeals often have large flakes of bran, which in pastry or cakes can prove decidedly chewy.

Soft Cake and Pastry Organic White Flour (117)
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.

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