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
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
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.